Granadul - Orce Serrano Hams

Alioli - Garlic Mayonnaise

Alioli – means “garlic oil” and is a Spanish classic. Originally the sauce was simply crushed garlic to which oil is added drop by drop. These days it is usually made with egg yolk as well. It is great served with seafood.
 
This another one of Janet Mendel’s recipe is taken from “tapas a bite of Spain”. Her version of a traditional Mayonnaise uses a whole egg in place of egg yolk. If raw egg could be a health risk, substitute pasteurised egg

Makes : 240ml/8 fl oz/1 cup

Ingredients

1 to 2 cloves of garlic, chopped
1 egg, at room temperature
180ml or ¾ cup of extra virgin olive oil
½ teaspoon of salt
3 tablespoons fresh lemon juice or 2 table spoons of vinegar

Preparation:

Put the garlic and egg in a blender and pulse until garlic is finely chopped. With the motor running, pour in the oil in a slow trickle, allowing it to be absorbed by the egg before adding more. Blend in all the oil. The sauce will emulsify and thicken. Blend in the salt and the lemon juice. The sauce will keep, refrigerated, for up to two days.

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