Allioli Sauce
All right, I did write this recipe to be made, by hand, in a mortar and pestle! But, you can easily do the whole thing in a food processor or blender. I think the rustic presentation of the paella got a hold of me and I love making this decadent and heady sauce by hand. Feel free to make it however you want as long as it is from scratch. NO SHORTCUTS!
- Duration
- Prep Time
- 1 cupServings
Ingredients
- 2 egg yolks
- 4 cloves garlic, peeled
- Pinch of salt
- Fresh lemon juice
- About ¾ cup extra-virgin oliveoil; I prefer an unfiltered and organic Spanish oil
Preparation
1. Place the egg yolks and garlic in a mortar along with the salt. Using a pestle, smash the mixture to a smooth paste.
2. Add the lemon juice to the mix. Drop by drop, pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
3. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add drops of water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.
Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.
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