Allioli In The Food Processor Spain

EASY ALLIOLI, CATALAN GARLIC SAUCE RECIPE

Steps:

• Roast the whole bulbs of garlic at 200C/Gas Mark for 30 minutes, until they feel soft to the touch. Allow to cool
• Peel the bulb and cloves: scrape the soft roasted garlic into the bowl of a small food processor, add pinch of salt and pulse for a few seconds scraping the sides down as you go.
• Add the egg and lemon juice, and blend together for a few seconds.
• Continue blending, and slowly drizzle in the oil, stopping from time to time to scrape the sides down.
• Once thick with a mayonnaise like consistency check the flavour and add a little more salt if needed.

ALLIOLI IN THE FOOD PROCESSOR - SPAIN

Steps:

• Put 6 cloves of peeled garlic into the processor with a little salt.
• Whizz at top speed for at least 5 seconds, then add, slowly, slowly, the olive oil in a stream.
• You want the consistency to be like mayonnaise.
• If this allioli begins to separate, adding in a few cubes of white bread will thicken it back up.

AIOLI

Steps:

• Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
• Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly): Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it's easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it's easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
• Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.

ALLIOLI

Steps:

• 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.