If you have ever wondered how to do Alioli by hand, or how to do Alioli without being cut by not worrying, because all those who wanted to prepare this mayonnaise similar sauce for the first time has happened to us. On this occasion, Ãlvato Antón DÃaz of the blog target = _blank rel = NOFOLWCOCINANDO with Love Ãlvaro has shared with recipes his recipe of the traditional alioli, a homemade alioli made with mortar as our grandmothers did. According to him, this alioli sauce is perfect for those who love them The flavor of garlic and is very typical in Mediterranean cuisine. Alioli is also called Allioli, Ajoaceite, Ajolio, Ajiaceite or Ajaceite according to the region of Spain where we are. So you do not expect anymore and get ready to make a homemade alioli with care and dedication.
| 🚻 6 Diners | 🕘 15m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make homemade alioli (garjoaceite): |
| 7 cloves of garlic, always odd. 1 egg yolk 1 pinch of SAL ACEITE DE GRIPASOL |
| ADDITIONAL CHARACTERISTICS: Cheap cost, without cooking, |
Ingredients to make homemade alioli (garjoaceite):
1. To start preparing the homemade alioli or garjaceite, the first thing we have to do is peel the garlic, then we chop them and put them into a mortar. Then we crush them until they are well crushed.
Trick: If you want you can take the germ from the garlic so that they do not repeat.
2. Next, add the pinch of salt and mix it well. Then add the egg yolks and mix everything again until a kind of homogeneous cream is formed.
3. The most important step to prepare a good homemade alioli with mortar is this: we have to sit in a chair with the mortar caught between the thighs of our legs. Then the process is as follows; With one hand we start to threw the oil inside and with the other we remove to form the traditional alioli. We stop, we throw oil with one hand again and remove with the other, and so on until we see that the sauce is thick. At least we have to throw half a bottle of sunflower oil so do not worry if you see that it is a lot of oil or that it takes a long time because it has to be so. Once the homemade alioli is prepared we can use it to accompany as typical a Catalan fideuá or some baked potatoes. You will see how rich they are with this sauce!
Trick: The more oil you throw the thicker homemade alioli will be left.
