Spanish Allioli Food
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.
Nutrition Facts : Calories 28 kcal, Carbohydrate 1 g, Cholesterol 46 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 65 mg, Sugar 0 g, Fat 2 g, ServingSize 1.5 cups (serves 12), UnsaturatedFat 0 g
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.
Provided by David Tanis
Categories quick, condiments, dips and spreads
Time 10m
Yield Slightly more than 1 cup
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 0 grams
SPANISH ALLIOLI
Spaniards are convinced that everything tastes better with allioli, the potent garlic mayonnaise that enlivens dozens of dishes, from paellas to shellfish to fritters to boiled potatoes. I love it as an artichoke dip! Note: Cooking time is time spent standing.
Provided by CaliforniaJan
Categories Very Low Carbs
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 511.3, Fat 56.3, SaturatedFat 8.8, Cholesterol 104.9, Sodium 5.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 1.6
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