WetLeather Recipe Database - food for bikers

Name:	Allioli, Spanish	Contributor:	Martin Golding
Description:	Martin on Allioli and Emeril's recipe	Posted:	2005-10-27
Key words:	alioli, Spanish, Emeril	Category:	Sauces
ID:	659	Updated:	2005-12-17 21:03:29
Ingredients:	8 cloves garlic, minced 1 c extra-virgin olive oil Salt
Preparation:	Recipe courtesy Emeril Lagasse: In a blender, add the garlic. With the blender running, slowly drizzle in enough oil until the mixture is thick and emulsified. Season with salt.
Notes:	Martin said: > The classic (still found as allioli in northern Spain) is garlic, > olive oil, and salt. The question still in controversy is whether mayonnaise is a child of allioli or of skordalia. > You probably need a BIG mortar and pestle for this, the only processor > I've used that's up to the challenge is a Sumeet, an oddball appliance > imported from India. Emeril claims it can be done in a blender. I rather enjoy pounding food with rocks, so I have no opinion: ------------------------------------------------------------------------ Classic Allioli Recipe courtesy Emeril Lagasse ------------------------------------------------------------------------ Note that allioli is vegan, allowing our more gentle friends to join us in our garlic frenzies. Just don't let the veal braise touch the boiled potatoes. Finally, there is a Trick: the finer garlic is mashed, the more of it can be safely incorporated into uncooked or lightly cooked dishes. The Pasta Veloce garlic butter profits greatly from this Trick.
Equipment:	Blender