Ali Oli

[NickleArse]

Traditional Spanish Ali Oli is made from Garlic and Olive Oil. I have searched the internet for a recipe to get cooking times and quantities and have failed miserably. Can anyone help?

[hal]

sure you don't mean aioli - a search on google with that spelling reveals lots of entries

[hal]

Heres one www.gourmetsleuth.com/recipe_aioli.htm

[Cetti]

This is an Aioli recipe. Hope it's the one you want.

1 large egg

1 tablespoon Dijon mustard

1 tablespoon chopped garlic

Juice of one lemon

Salt

Freshly ground white pepper

1 cup vegetable oil

In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in colour and thick. Remove from the processor and refrigerate for 1 hour.

[Cetti]

Ingredients from a Catalan recipe - with the olive oil.

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

[NickleArse]

Proper Catalan Ali Oli is made only with Garlic and Olive Oil. It is this recipe I am looking for. (Amount of garlic / cooking times etc...). Aioli is I think a type of Garlic Mayonnaise from France.

[Cetti]

This is from a Spanish website

http://www.learn-about-spanish-and-spain.com/spani
sh-alioli.html

[rekstout]

Is this the same as aioli which is basically garlic mayonnaise? If so then ling to recipe below.

http://www.gourmetsleuth.com/recipe_aioli.htm

[hal]

cant you read rekstout - I already gave that link and it isn't what is required

[hal]

And all the recipes on the internet indicate its much the same as aioli and it isn't just garlic and olive oil

[stanbee]

Ali oli is an ancient sauce. still made by hand, Spain and Portugal claim it. Thought to be the inspiration for mayonaisse. Only oil and garlic. No yolk or potato. Saw this demonstrated once on a Burt Wolf cook's tour of Portugal. Here's what I remember, translated for blender or processor, Put "enough" peeled fresh garlic in a food processor or blender. Gradually add some strong green xvoo.(room temp) until you have smooth mayonaisse. By hand this is very tricky. If necessary thin with drops of water, Probably ez by machine. Never made it. A favorite Iberian sauce is Romesco. Oil, garlic, pimientos, tomato, anchovy capers and vin. /lemon juice

[NickleArse]

hal, Traditional CATALAN Ali Oli IS just Olive Oil and Garlic, that is a fact, not something I made up. I suspect that the Mayonnaise variety has been introduced to reduce manufacturing costs. (Based on the fact that when you buy proper Ali Oli it is far more expensive than the mayonnaise stuff). Thanks to stanbee, but don't you have to bake the Garlic to reduce the strength of flavour? I think I will take a large empty suitcase to spain and fill it while I'm there, it will be easier!!!