All-i-oli with tomatoes

Yield: 1 servings

Measure Ingredient
3 mediums Garlic cloves -- peeled
2 \N Egg yolks -- at room temperature
1 cup Olive oil -- at room temperature
2 larges Tomatoes, red ripe, peeled, seeded and mashed
\N pinch Salt (A generous pinch_

Prepare basic sauce by mashing garlic with salt in mortar, stirring in egg yolks, and gradually adding olive oil while stirring in the same

direction. Lastly mix in tomatoes, peeled, squeezed to eliminate seeds, and mashed to a pulp in a separate bowl. This recipe makes 1¾ cups of sauce. Comments: Popular in Andalusia, this sauce is excellent with salads, cold fish, and cold meats. 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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