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Basic allioli

Time 20 minutes
Yields Makes slightly more than 1 cup allioli
Basic allioli
1

Stir together the olive and canola oil in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender, and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.

Adapted from “The New Spanish Table” by Anya von Bremzen.

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