Here's a handy alioli recipe that delivers a solid garlic punch, perfect for drizzling over everything from salads to tapas. A homemade alternative to ordinary mayonnaise.
2 tablespoons sherry vinegar
1 egg (very fresh)
2 tablespoons chopped garlic
1 cup extra virgin olive oil
1/2 teaspoon salt
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
The essential hand made mayonnaise sauce. Perfect with bread, paella, salads, tapas, tortillas, and just about anything else!
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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.
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.