Print
Email
Add a photoServings: 1
Ingredients
- 1 x Garlic clove peeled
- 1 tsp Lemon juice or possibly wine vinegar
- 2 x Egg yolks at room temperature
- 1 1/2 c. Extra virgin olive oil at room temperature
- 2 dsh Cold water a few drops
- 1 1/2 tsp Prepared warm mustard Salt to taste
Directions
- Put a few drops of cold water and a few drops of lemon juice or possibly vinegar in a mortar with garlic. Mash garlic well. Add in raw egg yolks and blend. Add in extra virgin olive oil very gradually while stirring in the same direction. When all the extra virgin olive oil has been absorbed, stir in the mustard. Vary the amount of mustard according to the strength of the product and your own preference. Add in salt if necessary.
- This recipe makes 1 1/2 c. of sauce.
- Comments: All-i-oli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the extra virgin olive oil, must be at room temperature. The oil must be 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
