Allioli
Allioli is the Spanish version of the French garlic sauce aioli — or is the other way around? A spoonful stirred into fideus noodles, paella or fish soup adds richness and a truly garlicky flourish. The purist version is made only with garlic and oil, but it’s rather tricky to achieve a proper emulsion that way, so most people use egg yolks and make it like a mayonnaise.
Ingredients
- 4large garlic cloves, smashed to a paste with a little salt
- 2egg yolks
- 1cup extra-virgin olive oil
- Salt and pepper
Directions
Put garlic paste and egg yolks in a mixing bowl and whisk together. Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken. (Caution: Adding oil too quickly may cause the sauce to curdle.)
When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary. The consistency should be like whipped cream, but not too stiff. Season with salt and pepper. Refrigerate for up to several hours. Sauce tastes best the day it is made.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 28 gramsCalories: 253Saturated Fat: 4 gramsUnsaturated Fat: 23 gramsSodium: 77 milligramsSugar: 0 gramsFiber: 0 gramsCarbohydrate: 1 gramProtein: 1 gram
Source: https://cooking.nytimes.com/recipes/1016155-allioli?smid=ck-recipe-iOS-share