Garlic Allioli

Rich and delicious, and way garlicky!
1½ cups
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1½ TBL minced garlic

1 egg

1½ cups fruity olive oil

1 lemon

¼ 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

  • 1½ TBL minced garlic
  • 1 egg, at ATTN room temperature

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

  • 1½ cups fruity olive oil
  • 1 to 1½ 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

  • ½ tsp salt
  • ¼ 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

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