Allioli with Vegetables Recipe

From Dorothy McNett's Recipe Book.

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Allioli with Vegetables

From Dorothy McNett's recipes at 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
2 egg yolks
1/4 cup white wine vinegar
1 cup extra virgin olive oil

1-2 Yukon gold potatoes, or a selection of small baby potatoes
1-2 carrots

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.
Scrub vegetables, peeling if necessary or desired. Cut into finger food sized serving strips or chunks. Place in a glass or ceramic bowl, cover with a plate or waxed paper. Cook in microwave, using 3 minutes per potato as a guide. Do not overcook, just so that they are crisp tender. Arrange on a beautiful platter and serve with the allioli as a drizzling or dipping sauce.

Recipe created 2012-11-04.

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