|
ALLIOLI
As AJO ACEITE (Andalucía) and AJOLIO (Aragon). The sauce can be served with meat, poultry, fish, eggs or vegetables, and in Andalucía they use breadcrumbs instead of potatoes. The following recipe produces 2 cups:
3 garlic cloves crushed
8 oz freshly cooked mashed potatoes
Salt and ground pepper
2 large egg yolks, lightly beaten
1 cup olive oil
In a blender, or with a rotary or hand electric blender, add garlic, potatoes, salt and pepper and egg yolks. Gradually add oil. Should have mayonnaise consistency.
|