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Add a photoServings: 1
Ingredients
- 2 x Garlic cloves peeled
- 1 Tbsp. Lemon juice or possibly wine vinegar
- 2 x Egg yolks at room temperature
- 1 1/2 c. Extra virgin olive oil at room temperature
- 2 dsh Cold water a few drops Salt to taste
Directions
- Put a few drops of cold water and a few drops of lemon juice or possibly vinegar in a mortar with the garlic. Mash garlic well. Add in raw egg yolks and blend. While stirring tirelessly in the same direction, add in extra virgin olive oil very gradually. Blend in additional lemon juice or possibly vinegar. Salt to taste.
- This recipe makes 1 1/2 c. of sauce.
- Comments: All-i-oli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the extra virgin olive oil, must be at room temperature. The oil must be be added very gradually and the sauce must be stirred in the same direction all the while. All-i-oli will keep several days under refrigeration.
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