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Name:Allioli, Spanish Contributor:Martin Golding
Description:Martin on Allioli and Emeril's recipe Posted:2005-10-27
Key words:alioli, Spanish, Emeril Category:Sauces
ID:659 Updated:2005-12-17 21:03:29
Ingredients:8 cloves garlic, minced
1 c extra-virgin olive oil
Preparation:Recipe courtesy Emeril Lagasse:
In a blender, add the garlic. With the blender running, slowly drizzle in enough oil until the mixture is thick and emulsified. Season with salt.
Notes:Martin said:
> The classic (still found as allioli in northern Spain) is garlic,
> olive oil, and salt.

The question still in controversy is whether mayonnaise is a child of allioli or of skordalia.

> You probably need a BIG mortar and pestle for this, the only processor
> I've used that's up to the challenge is a Sumeet, an oddball appliance
> imported from India.

Emeril claims it can be done in a blender. I rather enjoy pounding food with rocks, so I have no opinion:

Classic Allioli
Recipe courtesy Emeril Lagasse

Note that allioli is vegan, allowing our more gentle friends to join us in our garlic frenzies. Just don't let the veal braise touch the boiled potatoes.

Finally, there is a Trick: the finer garlic is mashed, the more of it can be safely incorporated into uncooked or lightly cooked dishes. The Pasta Veloce garlic butter profits greatly from this Trick.

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