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Sauces and Condiments, Vegetarian

Basic allioli

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Total time: About 20 minutes | Makes slightly more than 1 cup allioli
  • 2/3 cup best-quality olive oil
  • 1/3 cup peanut or canola oil
  • 4 large garlic cloves, minced
  • 2 large egg yolks
  • 4 teaspoons fresh lemon juice, or to taste
  • Coarse salt (kosher or sea)

Step 1Stir together the olive and canola oil in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender, and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.

Note: Adapted from "The New Spanish Table" by Anya von Bremzen.
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