Spanish Recipe

Hi Everyone

I know we have some very nice Spanish ladies that read these threads,  so could  one of you please tell me the traditional Spanish way of making alioli?  I have made it once but I used extra virgin olive oil and I think it may be too strong, also the recipe I followed had an egg yolk in it.  It was passable but not as nice as I have had in tapas bars.

  Hi June,

                    Have you done a google search?  There are a few recipies for alioli how to do the sauces as well.  But you could be right there might  be a missing ingredient.

                    It has made me feel hungry better go to bed before I start eating.

                            Pat

Hi Cuz,

I was told that it is best to use mashed potato & lots of garlic with olive oil for a really fluffy Alioli. I haven't tried it though!! Sounds odd

Hi,  I have just found this recipe for you on the internet.  Hope it helps.  Regards Mandy

This sauce originated in Cataluna and has spread all over Spain. The name comes from the Catalan words for the two main ingredients all (garlic) and oli (oil). It is quick, easy and very flavorful, so it is easy to understand why it is so popular in Spain. Serve it with meats, fish, or vegetables - or just spread it on bread. The Spanish also use it as an ingredient in main course recipes. This recipe makes about 1 cup and uses 2 egg yolks.

Prep Time: 10 minutes

Cook Time: 00 hours, 00 minutes

Ingredients:

• 4 medium to large garlic cloves
• salt to taste
• 2 egg yolks
• 1 1/2 Tbsp fresh lemon juice
• 1 cup extra virgin Spanish olive oil

Preparation:

This garlic mayonnaise recipe makes approximately 1 1/2 cups.

Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.

An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.

Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

The traditional version of this sauce did not have egg yolks, but the yolks make it easier to whip.

Many thanks for the replies so far

I have done a search for the recipe and as you can see, you get different variations, that's why I thought it would be good getting it from  a Spanish lady, or someone who has already perfected it.

Mandy, yours is a bit like the recipe that I already followed but I think I only used one egg yolk.  Do you think it would just be difficult to blend if you don't use the egg?

Interesting one about the mashed potato Sterling, it reminds me of when we were in Cadiz and we asked for alioli, and we got potatoes covered in alioli. Still nice though.

Think it may be a case of keep experimenting and see what comes up.  It would be great to get it just right though, cos we love it

I've just been to Waitrose and found they now sell Alioli, the same as you get in the yellow tubs in Spain.  Came back with 5 tubs this morning!!

I've bought it in the UK too but can't remember whether it was Tesco or Morrisons. As an alternative I often just add some crushed garlic to Hellmans, delish!

Regards, Poppyseed

We bought alioli in Tesco's.

I refer you to my reply of May 29th this year.  Morrisons have allioli.  As an aside, the price has gone up quite steep in Spain from 73c in May to 97c last week(Consum and Carrefour).  The 99p in Morrisons doesn't seem so bad now.

Second aside-is there an NHS program to wean one off the addiction to this stuff?  My daughter brought back 5 tubs of the stuff.

Third aside - couldn't find it in Tescos today.  SWMBO made some using the recipe I posted earlier and it was delish....Never stuck mashed potatoes in it, though.