Quince Alioli

Name: Quince Alioli
Yield: Serves 4
Ingredients: 150 ml oil (half extra virgin olive and half sunflower); 150 ml oil (half extra virgin olive and half sunflower); lemon juice to taste; sea salt and black pepper; sea salt and black pepper; 250 g membrillo (quince paste, see Spanish Suppliers); 250 g membrillo (quince paste, see Spanish Suppliers); 1 garlic clove; 150 ml oil (half extra virgin olive and half sunflower)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

A fruity version of alioli that goes well with pork and lamb especially. Made from membrillo, the quince paste, there is no need for egg to emulsify the sauce as the membrillo is thick enough. In fact, unlike normal alioli, it is difficult to split this, which is reassuring.

Ingredients

250 g membrillo (quince paste, see Spanish Suppliers)
1 garlic clove

Sauce
Gluten-free
Vegan

Method

The method for making quince alioli is similar to the first alioli recipe, except that it is preferable to use a food processor or mixing bowl owing to the density of the membrillo. If you are using a mortar and pestle, melt the membrillo down first with a tiny bit of water over a low flame. This makes it easier to incorporate the oil. Crush the garlic with a little salt in a mortar and pestle.