Alioli

Name: Alioli
Yield: Makes 200 ml
Cuisine: Spanish
Ingredients: ¼ teaspoon freshly ground white pepper; 20 ml red wine vinegar (I use Forum cabernet); 160 ml fruity extra virgin olive oil; ¼ teaspoon Spanish sweet paprika; ¼ teaspoon sea salt; 1 head garlic; 1 egg yolk; 20 ml fresh lemon juice, strained

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This mayonnaise is used with so many dishes throughout Spain, from seafood and salads to stews arid paella. Any leftovers can be refrigerated for up to 5 days.

Ingredients

1 head garlic
¼ teaspoon sea salt
20 ml

Europe
Spain
Sauce
Mediterranean
Gluten-free
Vegetarian
Leftovers

Method

Preheat the oven to 180°C, wrap the garlic in foil and roast for 30 minutes or until soft. Squeeze the garlic from the cloves and mix to a pas