Allioli In The Food Processor Spain Recipes
ALLIOLI
Allioli is the Spanish version of the French garlic sauce aioli - or is the other way around? A spoonful stirred into fideus noodles, paella or fish soup adds richness and a truly garlicky flourish. The purist version is made only with garlic and oil, but it's rather tricky to achieve a proper emulsion that way, so most people use egg yolks and make it like a mayonnaise.
Provided by David Tanis
Categories quick, condiments, dips and spreads
Time 10m
Yield Slightly more than 1 cup
Number Of Ingredients 4
Steps:
- Put garlic paste and egg yolks in a mixing bowl and whisk together. Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken. (Caution: Adding oil too quickly may cause the sauce to curdle.)
- When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary. The consistency should be like whipped cream, but not too stiff. Season with salt and pepper. Refrigerate for up to several hours. Sauce tastes best the day it is made.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 0 grams
ALLIOLI
This recipe is from chef Jose Andres' "Made in Spain" cookbook and is used to make Fish Stew with Clams.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Spanish Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add lemon juice. Turning the pestle in a slow, circular motion around the mortar, drizzle in lemon juice and olive oil until a thick paste is formed, about 20 minutes. If allioli becomes too dense, add 1/2 teaspoon water to thin.
SPANISH ALLIOLI
Spaniards are convinced that everything tastes better with allioli, the potent garlic mayonnaise that enlivens dozens of dishes, from paellas to shellfish to fritters to boiled potatoes. I love it as an artichoke dip! Note: Cooking time is time spent standing.
Provided by CaliforniaJan
Categories Very Low Carbs
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together both oils 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, add 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.
Nutrition Facts : Calories 511.3, Fat 56.3, SaturatedFat 8.8, Cholesterol 104.9, Sodium 5.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 1.6
ALLIOLI IN THE FOOD PROCESSOR - SPAIN
Make and share this Allioli in the Food Processor - Spain recipe from Food.com.
Provided by Mme M
Categories Sauces
Time 3m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Put 6 cloves of peeled garlic into the processor with a little salt.
- Whizz at top speed for at least 5 seconds, then add, slowly, slowly, the olive oil in a stream.
- You want the consistency to be like mayonnaise.
- If this allioli begins to separate, adding in a few cubes of white bread will thicken it back up.
Nutrition Facts : Calories 1936.3, Fat 216.1, SaturatedFat 29.8, Sodium 588.8, Carbohydrate 6, Fiber 0.4, Sugar 0.2, Protein 1.1
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Allioli is the Spanish version of the French garlic sauce aioli - or is the other way around? A spoonful stirred into fideus noodles, paella or fish soup adds richness and a truly garlicky flourish. The purist version is made only with garlic and oil, but it's rather tricky to achieve a proper emulsion that way, so most people use egg yolks and make it like a mayonnaise.
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