Allioli (or Alioli, and even Aioli) is a very consumed sauce in Spain, specially in the northeast regions (Catalonia, Balearic Islands, Valencia, Aragon, Murcia). It goes great with fish, seafood and fish&seafood based recipes, like rice, fideuà, paella. You can add it to many dishes, enriching the dish with the garlic flavor. It is consumed not only typical from this regions, but it is also known in the south of France, Italy, and other Mediterranean countries. The most typical version of it in Spain contains just oil and garlic. There you have the name: all (garlic) + i (and) + oli (oil). But this preparation needs a lot of time, and you need patience, as you need to be making circular and regular movements while adding the oil drop by drop during at least 20 minutes. So, guess what happens in the daily life: people use to add egg or egg yolk to it, so you can prepare allioli in just 3 minutes with the help of a blender!! Important issues to have in mind: the egg needs to be at room temperature, and you need to add some lemon juice drops (or vinegar).
It is amazing, if you try it out, I'm sure you will surprise and astonish everyone around. Just be very careful and consume it freshly made (right away or stored in fridge for maximum 24 hours), as it contains raw egg. My advice anyway is to make it fresh each time you need it as it just takes 3 minutes . Enjoy!
Ingredients:
-1 or 2 garlic clove(s)
-1 egg at room temperature
-lemon juice (or vinegar)
-1 pinch of salt
-150-200 ml vegetable oil
Directions:
1- Peel the garlic and remove the sprout if you don't want a pungent flavor.
2- Put it in a blender vase and add the egg, some drops of lemon juice (or vinegar), salt and oil.
3- Bring the blender to the bottom and start blending without moving it at all. After 30-40 seconds start moving it slowly until all the oil has been well combined. Store in the fridge for a maximum of 24 hours.
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