This Spanish mayonnaise-style condiment is intensely flavored with garlic.
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.
1 large egg yolk
4 medium cloves garlic, minced (about 4 teaspoons)
1 tablespoon water
1 tablespoon juice (from 1/2 a lemon)
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, garlic, water, and lemon juice 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).
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.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|