The essential hand made mayonnaise sauce. Perfect with rabbit, lamb chops, tortilla, paella and just about anything else!
Ingredients:
1 egg, very fresh
2 tbsp chopped garlic
1 cup of extra virgin olive oil
1/2 tsp salt
Preparation:
Place the egg and chopped garlic in a blender or food processor. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add salt to taste.
The sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean that the egg was old. To fix this problem, either try again with a fresher egg, or add store-bought mayonnaise to the sauce.
Recipe courtesy of Spain GourmeTour magazine.
