Allioli In The Food Processor Spain Recipes

EASY ALLIOLI, CATALAN GARLIC SAUCE RECIPE

Steps:

• Roast the whole bulbs of garlic at 200C/Gas Mark for 30 minutes, until they feel soft to the touch. Allow to cool
• Peel the bulb and cloves: scrape the soft roasted garlic into the bowl of a small food processor, add pinch of salt and pulse for a few seconds scraping the sides down as you go.
• Add the egg and lemon juice, and blend together for a few seconds.
• Continue blending, and slowly drizzle in the oil, stopping from time to time to scrape the sides down.
• Once thick with a mayonnaise like consistency check the flavour and add a little more salt if needed.

ALLIOLI

Steps:

• Put garlic paste and egg yolks in a mixing bowl and whisk together. Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken. (Caution: Adding oil too quickly may cause the sauce to curdle.)
• When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary. The consistency should be like whipped cream, but not too stiff. Season with salt and pepper. Refrigerate for up to several hours. Sauce tastes best the day it is made.

AïOLI

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

ALLIOLI IN THE FOOD PROCESSOR - SPAIN

Steps:

• Put 6 cloves of peeled garlic into the processor with a little salt.
• Whizz at top speed for at least 5 seconds, then add, slowly, slowly, the olive oil in a stream.
• You want the consistency to be like mayonnaise.
• If this allioli begins to separate, adding in a few cubes of white bread will thicken it back up.