Cheat’s allioli

Name: Cheat’s allioli
Yield: Serves 6-8
Cuisine: Spanish
Ingredients: 250 ml/8 fl oz/1 cup olive oil (use half extra virgin olive oil and half ordinary olive oil or sunflower oil); 250 ml/8 fl oz/1 cup olive oil (use half extra virgin olive oil and half ordinary olive oil or sunflower oil); 250 ml/8 fl oz/1 cup olive oil (use half extra virgin olive oil and half ordinary olive oil or sunflower oil); Wine vinegar, lemon juice or Seville (Temple) orange juice; Wine vinegar, lemon juice or Seville (Temple) orange juice; Wine vinegar, lemon juice or Seville (Temple) orange juice; Freshly ground black pepper; 2 egg yolks (at room temperature); 250 ml/8 fl oz/1 cup olive oil (use half extra virgin olive oil and half ordinary olive oil or sunflower oil); 2-4 garlic cloves, peeled but left whole; ½ tsp salt

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Ingredients

2-4 garlic cloves, peeled but left whole
½ tsp salt
2 egg yolks (at room temperatur

Europe
Spain
Asturias
Galicia
Navarre
Sauce
Vegetarian
Gluten-free
Catalonia
Mediterranean

Method

Make a paste with the garlic and salt in a mortar with a pestle or just use a garlic press. Place the garlic in a bowl and mix thoroughly with the egg yolks. If you are using eggs straight from the refrigerator, beware; they have a tendency to curdle so you will need to add the first few drops of oil very slowly.

Add the oil to the yolks and garlic very slowly, whisking constantly, unti