Any Alioli lovers out there? I'm sure there are.
We've finally done it right. We used to try and cheat by using a machine but the Alioli always broke. Finally did it by hand...Garlic, salt, egg yoke, lemon juice and lots' of olive oil drizzled in slowly as it's stirred with a mortar and pestle. I was surprised at how thick it became.
You can keep it in the fridge for a few days but we made a lot and I tried freezing some. As long as I thaw it in the fridge and use it it seems to work ok.
Nice to have it on bread or toast, and then some Pisto Manchego Xabia too!
Garlic....it's what's for dinner!
Re: Ali Oli
BTW I've also seen the mixing in of the olive oil done with a wisk and will try that next time...might make the mixing easier!
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