Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Alioli (Spanish-Style Garlic Mayonnaise)
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- #7872
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 tablespoons sherry vinegar
1 egg (very fresh)
2 tablespoons chopped garlic
1 cup extra virgin olive oil
1/2 teaspoon salt
directions
In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce
cook's notes
The essential hand made mayonnaise sauce. Perfect with bread, paella, salads, tapas, tortillas, and just about anything else!
added by
yikes_edoc
nutrition data
101 calories, 11 grams fat, 0 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
October 25, 2008
Constructive critiscism I thought would've been the way to go...So what a simple mistake of mispelling a word does that effect the recipe also in a manner of taste? Get a grip of yourself there's more to life and food than mispelt words you sound pitiful and jealous and I didn't even submit this recipe however it is very nice thank you for sharing your recipe who ever submitted it.
June 5, 2005
aioli is French ....and you mispelled the name...
Aioli is French, but Allioli is the Valencian (Spanish) version. Typically that version doesn't contain an egg, so perhaps the submitter of the recipe meant for this to be a variation.