Allioli Food

AIOLI

Steps:

• Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
• The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

SPANISH ALIOLI GARLIC MAYONNAISE SAUCE

Steps:

• Gather the ingredients.
• Peel and mince the garlic.
• Using the flat side of a large knife, crush the garlic.
• Place the crushed garlic into a small mortar and pestle, add the salt, and smash into a paste. (An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.)
• Crack the eggs and separate the yolks into a small mixing bowl.
• Transfer the garlic paste to the bowl and whisk to blend.
• With a hand mixer on low speed, slowly pour in the olive oil in a very thin, steady stream until a creamy sauce begins to form.
• Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
• Serve with fish, as a condiment for your favorite sandwich, or as a dipping sauce for French fries. Enjoy.

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.

AIOLI

Steps:

• In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

AïOLI

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

ALLIOLI

Steps:

• Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add lemon juice. Turning the pestle in a slow, circular motion around the mortar, drizzle in lemon juice and olive oil until a thick paste is formed, about 20 minutes. If allioli becomes too dense, add 1/2 teaspoon water to thin.

SPANISH ALLIOLI

Steps:

• Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise.
• Scrape the allioli into a bowl and season with salt to taste, add more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer.
• If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.

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.