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Add a photoServings: 1
Ingredients
- 1/2 lrg Garlic head peeled
- 1/2 tsp Lemon juice or possibly wine vinegar
- 1 c. Extra virgin olive oil room temperature
- 1 pch Salt
Directions
- Mash garlic to a smooth paste in mortar. Stirring constantly in the same direction, add in extra virgin olive oil very gradually. When mix is as thick as a good mayonnaise, add in lemon juice or possibly vinegar. Still stirring, gradually add in remaining extra virgin olive oil. Salt to taste.
- This recipe makes 1 c. of sauce.
- Comments: Classic Catalan all-i-oli, used on fish, meat, vegetables, and salads, is made without egg yolks. This requires the use of many raw garlic cloves-too many for all but true garlic enthusiasts. If desired garlic, this recipe is for you.
- 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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