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The Outdoor Kitchen
The Battery Spit
Recipes
Alioli
Almonds, Roasted
Goats Cheese, Fried
Patatas a lo Pobre
Red Onion Jam
Rustic Rice Pudding
Spit Roast Chicken
Stuffed Peppers
Tortilla
Wilted Salad
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Ingredients for Alioli
Garlic
Milk
Sunflower Oil
White Wine Vinegar
Salt
Alioli
This is often referd to as Garlic Mayonaise in cookery books, especially english ones,
but we feel the connection with mayonaise is a very slight one, although this may be made using egg yolk. The alioli you may have when you are eating out in Spain is definitely not mayonaise with an added taste of garlic.
Alioli can be used as a dip or can be spread on bread or toast, preferabley with a glass of wine, before a meal.
This is a variation on a method shown to us by Jenessa, the wife of Diego, from whom we bought our first house in the Spanish Campo.
Alioli
Method
Place 1 chopped up garlic clove in a small plastic jug.
Add milk (preferably whole or semi-skimmed) to a depth of 1-2 cm.
Add a splash of white wine vinegar (you can use lemon juice instead).
Add a pinch of salt.
Wisk with a hand held electric wisk (you could use a blender but it would not be so easy to make small quantities)
Add sunflower oil to increase the depth of the contents by 1-2 cm.
Wisk while very slowly adding sunflower oil until it thickens (it may not be particularly thick at this stage).
Idealy cool in the fridge for two or three hours to thicken even further.
Although you could use olive oil for this recipe, we find our oil here has too much taste and colour - the end productshould white!
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