Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!howland.erols.net!newsxfer3.itd.umich.edu!news.eecs.umich.edu!newshub.tc.umn.edu!newsstand.tc.umn.edu!not-for-mail From: "Cesar C. Palerm" Newsgroups: rec.food.recipes Subject: Spanish Aioli Followup-To: poster Date: 20 Jun 1997 13:12:09 -0500 Organization: Rensselaer Polytechnic Institute Lines: 45 Sender: fineb001@garnet.tc.umn.edu Approved: fineb001@maroon.tc.umn.edu Message-ID: <33A98B2F.B954E860@rpi.edu> Reply-To: romanc@rpi.edu NNTP-Posting-Host: garnet.tc.umn.edu Aioli: Garlic Mayonnaise This is typical of Catalonia and the Balearic Islands (both in Spain). It is usually served with bread as an appetizer. It can also be used to acompany grilled fish and meats. 1 1/2 tablespoons minced garlic 1 egg, at room temperature 1 1/2 cups fruity olive oil 1 to 1 1/2 tablespoons fresh lemon juice, to taste 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper In a blender or a food processor, puree garlic with egg. Mix oil with lemon juice in a pouring jar. With motor running, add oil mixture slowly in a thin stream. Add salt and pepper and whirl an additional 10 seconds. Taste for seasoning. Transfer to a bowl, cover, and refrigerate. If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container. Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor. With motor running, add separated mayonnaise slowly; mixture should regain right consistency - if not, try again. It is best to prepare this the day before, to allow flavors to mingle and mellow out. The recipe is adapted from "The Catalan Country Kitchen" by Marimar Torres. -- Cesar C. Palerm romanc@rpi.edu palerm@ecse.rpi.edu http://www.rpi.edu/~romanc/ ~~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.