Tag Archives: Sauce

Garlic Allioli

Rich and delicious, and way garlicky!
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11/2 TBL minced garlic
1 egg
11/2 cups fruity olive oil
1 lemon
1/4 tsp freshly ground white pepper

This can be tricky to make, but it is sheer heaven when served alongside Shellfish Paella, grilled vegetables or other dishes that benefit from a bit of rich, garlic creaminess.

If you have a favorite technique for mayonnaise, use it. We’ve had good recipe with this in one food processor and it has never worked in another. Note that this makes a lot, so you may want to make a half recipe by either making an egg-yolk-only mayonnaise, or else beating an egg and discarding half. It is best made a day ahead.

In a food processor, puree

  • 11/2 TBL minced garlic
  • 1 egg, at ATTN room temperature

In a liquid measuring cup or something with a spout, mix together

  • 11/2 cups fruity olive oil
  • 1 to 11/2 tablespoons fresh lemon juice

With motor running, add oil mixture slowly, in a thin stream, ATTNslowly, until the mixture begins to thicken. If you add the oil too quickly, you will not achieve a solid mayonnaise, so go slow! Once it comes together, add

  • 1/2 tsp salt
  • 1/4 tsp freshly ground white pepper

and whirl an additional ten seconds. Taste for seasoning. Transfer to a bowl, cover and refrigerate.

Adapted from The Catalan Country Kitchen, by Marimar Torres

Tomato-Fennel Sauce

Use this to make Striped Bass with Braised Fennel. You can prepare this sauce a couple days ahead of time.

In large saucepan, heat 1-2 TBL oil. Saute 1 diced onion, 2 cloves garlic (sliced), 1/2 tsp salt, pinch red pepper flakes and 0.4g saffron threads you’ve broken up with your fingers. Cook until onions are translucent.

Chop and drain large can of San Marzano tomatoes (reserve juice in case sauce reduces too much). Add tomatoes, 1 tsp tomato paste, 11/2 tsp ground fennel seed (I prefer freshly ground) and 2 cups chicken or vegetable stock. Simmer for 20 minutes.

In small batches, process in blender. Drain liquid through strainer, stirring to get a lot of the solids through the strainer; the strainer should be fine enough to stop any seeds from getting into the sauce. The sauce gets its body from the pulp that makes it through the strainer.