0 (0)

Categories: Sauces and Condiments, Vegetarian

Basic allioli

I want to say one word to you. Just one word. Are you listening? Paella. The conversation could end here, because the picture tells it all. It's gorgeous in its saffron robe, with plump coral-colored shrimp and happy clams and ... Read more

Total time: About 20 minutes | Makes slightly more than 1 cup allioli
Note: Adapted from "The New Spanish Table" by Anya von Bremzen.
  • 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.

Each tablespoon:
114 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 13 grams fat; 2 grams saturated fat; 23 mg. cholesterol; 1 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Sichuan flavor base
Salsa verde
Fig-tamarind ketchup