Recipe: All-i-Oli with Tomatoes

ALL-I-OLI WITH TOMATOES

3 medium garlic cloves peeled
2 egg yolks at room temperature*
1 cup olive oil at room temperature
2 large tomatoes peel-seed
1 pinch salt a generous pinch

Prepare basic sauce by mashing garlic with salt in mortar, stirring in egg yolks, and gradually adding olive oil while stirring in the same direction. Lastly mix in tomatoes, peeled, squeezed to eliminate seeds, and mashed to a pulp in a separate bowl.

This recipe makes 1 3/4 cups of sauce.

Comments: Popular in Andalusia, this sauce is excellent with salads, cold fish, and cold meats. All-i-oli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the olive oil, must be at room temperature. The oil must be added very gradually and the sauce must be stirred in the same direction all the while. All-i-oli will keep several days under refrigeration.

Servings: 4
Source: :Barbara Norman

*Editor's note:
Cooking Egg Yolks for Use in Recipes
Source: American Egg Board
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.