ALLIOLI
Allioli is the Spanish version of the French garlic sauce aioli - or is the other way around? A spoonful stirred into fideus noodles, paella or fish soup adds richness and a truly garlicky flourish. The purist version is made only with garlic and oil, but it's rather tricky to achieve a proper emulsion that way, so most people use egg yolks and make it like a mayonnaise.
Provided by David Tanis
Categories quick, condiments, dips and spreads
Time 10m
Yield Slightly more than 1 cup
Number Of Ingredients 4
Steps:
- Put garlic paste and egg yolks in a mixing bowl and whisk together. Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken. (Caution: Adding oil too quickly may cause the sauce to curdle.)
- When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary. The consistency should be like whipped cream, but not too stiff. Season with salt and pepper. Refrigerate for up to several hours. Sauce tastes best the day it is made.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 0 grams
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Seghir Seghir
[email protected]This is the best allioli recipe I've ever tried. It's so easy to make and it turns out perfect every time. I love using it as a dipping sauce for vegetables, fish, and even meat.
NAEM ANSARI
[email protected]I've made this allioli several times and it's always a hit. It's so easy to make and it's always delicious. I love using it as a dipping sauce for vegetables and seafood.
Rayne Peter
[email protected]This allioli is so good, I could eat it with a spoon! It's the perfect balance of garlic and oil, and it's so creamy and smooth.
Aarish Riaz
[email protected]I'm not sure what I did wrong, but my allioli turned out really oily. I guess I need to practice more.
Bogbe Samuel
[email protected]This allioli is a bit bland for my taste. I would recommend adding some herbs or spices to give it more flavor.
Fyness Mwandira
[email protected]I love this allioli! It's so versatile and can be used in so many different ways. I've used it as a dipping sauce, a spread for sandwiches, and even a marinade for chicken. It's always delicious.
karen peary
[email protected]I've tried this recipe several times and it always turns out great. It's so easy to make and it's always a hit with my guests.
Mohammad Chaker
[email protected]This allioli is the perfect addition to any dish. It's creamy, flavorful, and adds a touch of elegance. I love using it as a dipping sauce for vegetables, seafood, and even meat.
Carlystar Galx
[email protected]I followed the recipe exactly, but my allioli turned out too runny. I'm not sure what went wrong.
melissa morrison
[email protected]This allioli was a bit too garlicky for my taste, but it was still very good. I would recommend using less garlic if you're not a fan of strong flavors.
Jarisk Johnson
[email protected]I've been making allioli for years, but this recipe is by far the best. It's so smooth and creamy, and the flavor is out of this world. I highly recommend it!
Digam Ganesh
[email protected]This recipe is very easy to follow and the allioli turned out great! I used it on a sandwich and it was so flavorful. I will definitely be making this again.
rika van der westhuizen
[email protected]I'm not a huge fan of garlic, but this allioli was surprisingly delicious. It was light and fluffy, and the garlic flavor was very subtle. I used it as a dipping sauce for vegetables and it was perfect.
alanoud sayeed
[email protected]This allioli recipe is a lifesaver! I've tried making it with other recipes before, but they always turned out too oily or too garlicky. This one, however, is perfect. It's creamy, flavorful, and has just the right amount of garlic.