See Also: Appetizers · Spain
Ajo Aceite
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This pairs wonderfully with a Rhone style white blend or Sauvignon or Chenin Blanc along with the crispy tortilla chips or Greek Cracker Bread.
8 cloves garlic
1/3 teaspoon fine sea salt, perhaps more
1 egg
1 teaspoon lemon juice
2 cups extra-virgin olive oil
2 tablespoons hot water
few pinches (threads) of saffron, if desired
With steel chopping blade in food processor, chop the garlic with the salt, or use a mortar and pestel to make a paste. Add the egg and lemon juice, blend about 30 seconds. With the motor running, drizzle in the oil and water. Whirl in the saffron, if using. Refrigerate until serving time. Great served with paella along with crusty bread or crispy tortilla chips.
Recipe created 1997-02-28.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.