Garlic Aioli

"An adopted recipe, Original Intro States: This Garlic Mayonnaise is typical of Catalonia and the Balearic Islands in Spain. It is usually served with bread as an appetizer. It can also be used to accompany grilled fish and meats."
 
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photo by Dawnab photo by Dawnab
photo by Dawnab
photo by spatchcock photo by spatchcock
Ready In:
10mins
Ingredients:
6
Yields:
1 1/2 cups
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ingredients

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directions

  • In a blender or a food processor, puree garlic with egg.
  • Mix oil with lemon juice in a pouring jar.
  • With motor running, add oil mixture slowly in a thin stream.
  • Add salt and pepper and whirl an additional 10 seconds.
  • Taste for seasoning.
  • Transfer to a bowl, cover, and refrigerate.
  • If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.
  • Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.
  • With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.
  • It is best to prepare this the day before, to allow flavors to mingle and mellow out.

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Reviews

  1. This is the first time I have tried making aioli. It was really easy and turned out to be a nice accompaniment to the cold poached salmon I made for lunch. I would caution people to heed Meanie's warning about using a fruity olive oil. I used a (non fruity) extra virgin olive oil and found that the flavour of it was really competing with the other ingredients. Next time I will be much more careful about the oil I select. As with all Mean Chef recipe's, the amounts and instructions are bang on. Thanks!
     
  2. Real alioli in Spain is mashed garlic untill it become a thick paste. Its amazing. One good thing of living in Spain. Its super popular everywhere here. It is amazing on Patatas Bravas or even adding it to hamburgers
     
  3. this was easy to make. and it was very very good. I couldn't find a fruity olive oil... so i used the regular kind. and it was really good.
     
  4. This is very delicious, and the only condiment I ever use now for my Recipe #388492 People always comment on how wonderfully it compliments the flavor of the shawarma and ask for the recipe. Very simple and delicious, thank you!!
     
  5. In Paris, I was introduced to the cooking of the Southwest, which makes a fish stew (bouride) traditionally served with aioli. This isn't quite as galicky as the one served in the restaurant, but otherwise has that wonderful flavor and consistency ... and as several reviewers have noted, the recipe is easy to follow and successful! Thanks for posting, definitely a keeper.
     
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<p>I have been in manufacuting for over 20 years and love it, I tried to stay away for a while but realised its a daily goal that brings much satisfaction to me and I want to keep improving it every day. I have the most wonderful husband anyone could ask for and a beautiful daughter at home and a son on his on (mostly) and they gave me a beautiful new grandson in June. I live in Moses Lake, WA and enjoy hiking, camping, fishing and four wheeling. I love the zaar and find something new each time I visit. Join me in any thread, my sharp wit is known to all! <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><img src="http://www.recipezaar.com/members/home/1956/herbssticker1.jpg" alt="" /></p>
 
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