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Allioli with Vegetables
From Dorothy McNett's recipes at www.dorothymcnett.com. Flavorful with lots of garlic, wonderful as a topping or dipping sauce for potatoes, etc. Any good quality extra virgin olive oil can be used, but for a Spanish tapas sauce, it is best to use a more delicate yellow in color Spanish olive oil.
4-6 garlic cloves
If using a whisk or electric beater, first grate the garlic cloves finely. In a bowl combine the garlic, egg yolks and vinegar and whisk or beat until well combined. Gradually whisk in the olive oil, beating or whisking constantly, to make a thick dressing. Or, use a food processor with steel chopping blade in place. With motor running, add the garlic cloves and process to chop them finely, then add the yolks and vinegar, process well. With motor running, slowly drizzle in the oil to make a nice thick mixture.
Recipe created 2012-11-04.