http://recipespicbypic.blogspot.com ALLIOLI

ALLIOLI Ingredients: Olive oil, 1 yolk, 1 or two garlic cloves (depending on how hot/strong you want it to be) and salt. Put some salt in the bottom of the recipient so that when you smash the garlic it doesn’t jump out of the recipient.

Ingredients: Olive oil, 1 yolk, 1 or two garlic cloves (depending on how hot/strong you want it to be) and salt.

Put some salt in the bottom of the recipient so that when you smash the garlic it doesn’t jump out of the recipient.

ALLIOLI Smash the garlic. Add the yolk to the recipient and start stirring the the mixture always same direction until you get an homogeneous texture.

Smash the garlic.

Add the yolk to the recipient and start stirring the the mixture always same direction until you get an homogeneous texture.

ALLIOLI It should look this way. Start adding olive oil, little by little. Use one hand to stir and the other to add the oil. Stop with the oil for a little while and keep on stirring always same direction. You will see that it gets more consistent.

It should look this way.

Start adding olive oil, little by little. Use one hand to stir and the other to add the oil. Stop with the oil for a little while and keep on stirring always same direction. You will see that it gets more consistent.

ALLIOLI Keep on stirring and adding olive oil. The sauce is getting thicker. See the picture. Keep on stirring and adding olive oil.

Keep on stirring and adding olive oil.

The sauce is getting thicker. See the picture. Keep on stirring and adding olive oil.

ALLIOLI The sauce will get so thick that the wooden tool stands alone. The more olive oil you add the more sauce you will get. Stop when you think you have enough.

The sauce will get so thick that the wooden tool stands alone.

The more olive oil you add the more sauce you will get. Stop when you think you have enough.

ALLIOLI This is a typical catalan sauce, from the northeast of Spain. Originaly it was made only with garlic (all) and oil (oli) this is where the name comes from. It’s very important to use a good olive oil, if possible extra or virgin olive oil. Also if you take the egg out of the fridge a while before starting the sauce it’s better. Never use the sauce two days after you made it. You could get salmonelossis.

This is a typical catalan sauce, from the northeast of Spain. Originaly it was made only with garlic (all) and oil (oli) this is where the name comes from.

It’s very important to use a good olive oil, if possible extra or virgin olive oil. Also if you take the egg out of the fridge a while before starting the sauce it’s better.

Never use the sauce two days after you made it. You could get salmonelossis.