Spanish Alioli Garlic Mayonnaise Sauce Food

SHORTCUT AIOLI (GARLIC MAYO) RECIPE

Steps:

• Gather the ingredients.
• Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very finely.
• Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor. Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw and harsh-tasting garlic, which will not do justice to the magic of aioli.
• Add the garlic to a small bowl, and whisk together with mayonnaise, lemon juice, and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.

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.

GARLIC MAYONNAISE AIOLI

Steps:

• Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.

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.

GARLIC AIOLI

Steps:

• In a blender or a food processor, puree garlic with egg.
• Mix oil with lemon juice in a pouring jar.
• With motor running, add oil mixture slowly in a thin stream.
• Add salt and pepper and whirl an additional 10 seconds.
• Taste for seasoning.
• Transfer to a bowl, cover, and refrigerate.
• If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
• Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
• With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
• It is best to prepare this the day before, to allow flavors to mingle and mellow out.

SALSA ALIOLI (GARLIC MAYONNAISE)

Steps:

• Pound and crush the garlic with a pinch of salt to a paste in a mortar, or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste. This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chunks remain before starting to make the aioli. Transfer to a bowl, add the egg yolks and whisk to blend. Still whisking, slowly pour in a quarter of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce. To finish, add in the lemon juice, plus an extra squeeze of lemon juice to taste, and the hot water. Stir well and serve. If not serving right away, store in the refrigerator and consume within 2 days.

ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)

Steps:

• Stir together all ingredients in a small bowl.
• Note: Alioli can be made up to two days in advance, covered and refrigerated.

POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)

Steps:

• Boil potatoes in salt water until tender; peel and cut into 3/4 inch chunks.
• In a bowl, combine mayonnaise, garlic, and parsley. (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.).
• Fold the potatoes into the sauce gently, season with salt to taste, serve at room temperature.