Yield: 1 servings
|6||Garlic cloves -- peeled|
|½ slice||White bread -- crust|
|½ teaspoon||Lemon juice or wine vinegar|
|1 cup||Olive oil -- room|
Mash bread and garlic in mortar together with salt to taste. Stirring constantly in the same direction, add olive oil very gradually. When mixture is as thick as a good mayonnaise, add lemon juice or vinegar.
Still stirring, gradually add remaining olive oil. This recipe makes 1 cup of sauce.
Comments: Classic Catalan all-i-oli, used on fish, meat, vegetables, and salads, is made without egg yolks. This requires the use of many raw garlic cloves---too many for all but true garlic enthusiasts. The addition of bread in this recipe permits the use of less garlic.
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: 06-15-95 (159) Fido: Cooking