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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. Ingredients:
2/3 cup extra virgin olive oil |
1/3 cup peanut oil or 1/3 cup canola oil |
4 large garlic cloves, minced |
2 large egg yolks |
4 teaspoons fresh lemon juice (to taste) |
coarse salt (kosher or sea) |
Directions:
1. 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.
2. 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.
3. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.
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