All-i-oli with mustard

Yield: 1 servings

Measure Ingredient
1 Garlic clove -- peeled
1 teaspoon Lemon juice or wine vinegar
2 Egg yolks -- at room temperature
1½ cup Olive oil -- at room temperature
2 drops Cool water -- a few drops
1½ teaspoon Prepared hot mustard
Salt -- to taste

Put a few drops of cool water and a few drops of lemon juice or vinegar in a mortar with garlic. Mash garlic well. Add raw egg yolks and blend. Add olive oil very gradually while stirring in the same direction. When all the olive oil has been absorbed, stir in the mustard. Vary the amount of mustard according to the strength of the product and your own preference. Add salt if necessary. This recipe makes 1½ cups of sauce. Comments: All-i-oli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the olive oil, must be at room temperature. The oil must be be added very gradually and the sauce must be stirred in the same direction all the while. All-i-oli will keep several days under refrigeration. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc.

(c) 1969 Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01-17-1995

Recipe By : Barbara Norman - "The Spanish Cookbook" From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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