Allioli In The Food Processor Spain Recipes

SPANISH ALLIOLI

Steps:

• 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.
• 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.
• If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.

ALLIOLI

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.

ALLIOLI IN THE FOOD PROCESSOR - SPAIN

Steps:

• Put 6 cloves of peeled garlic into the processor with a little salt.
• Whizz at top speed for at least 5 seconds, then add, slowly, slowly, the olive oil in a stream.
• You want the consistency to be like mayonnaise.
• If this allioli begins to separate, adding in a few cubes of white bread will thicken it back up.