In my Gouda posting (one of the last shots) you see the front side of my all-time favorite restaurant: La Cubanita. It’s a very informal and fun tapas bar where you can write on the walls and drink sangria through a straw.
As soon as you sit down at one of their cozy tables they bring you a basket filled to the brim with delectable fresh, chewy bread and with it comes this amazing allioli. That’s what I had in mind when Elena emailed me and asked me if I needed her recipe for Catalan allioli. I jumped at the chance!
Now I know there’s not supposed to be egg yolk in an authentic allioli. Seriously, the name kinda says it all; all-i-oli. Garlic-and-oil. I first tried the original version—the one with just garlic, oil and a pinch of salt—and was surprised I actually got an emulsion going without the yolk, but flavor-wise I prefer the mayonnaise version. Sacrilege, I know.
I used my immersion blender and whipped up a large batch of homemade allioli in no time. We served it with Moroccan flatbread during our last BBQ. It was a big hit!
If you’re a garlic junkie, as I am, this one’s for you!
3 garlic cloves
roughly 1 cup olive oil
1 large egg yolk
If you have a fear of salmonella you can choose to buy pasteurized eggs for this purpose. I used a regular, fresh egg yolk.
Thanks a million, Elena!
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The best purchase I’ve ever made was my food processor. It does all the work for me and then some. It grates, cuts, chops, mashes and whisks pretty much anything I feed it. I’d be completely lost without it. One of those ‘try before you die’ (kitchen) things for me was making my own mayonnaise. So I broke out my food processor. Tried to use my blender (several times) and things…