Note: If you don't have an immersion blender with a cup, you can make the allioli in a food processor. Coming egg, garlic, lemon juice, water, and mustard in a food processor. With machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished allioli to a bowl and proceed with step two.
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Spanish-style Allioli (Olive Oil and Garlic Mayonnaise)
About This Recipe
|Yield:||makes about 1 cup|
|Active time:||2 minutes|
|Total time:||2 minutes|
|Special equipment:||immersion blender|
|This recipe appears in:||Spanish Tortilla with Broccoli, Chorizo, and Onion|
- 1 large egg yolk
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon water
- 1 tablespoon juice (from 1/2 a lemon)
- 1 teaspoon dijon mustard
- 1/2 cup vegetable, canola, or light olive oil
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note above).
Transfer allioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.