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Whole fillets of the elusive white-fin Bonito carefully packed in olive oil. Perfect for topping salads, making an unbeatably-rich sandwich, and for stuffing piquillo peppers.
Size: 4oz/111g net
Origin: Galicia, Spain
SF016
$9.00
Recipe - Alioli (Creamy Garlic Spread)
Some believe this dish comes from Catalunya while others believe it comes from the island of Menorca. Either way the name Alioli is a syncretic word for the dishes two main ingredients: all (garlic) and oli (oil). Just 10 minutes of your time makes the world of difference when you are looking for a sauce for your seafood, meat, or potatoes! You can also use it to flavor a main dish. Here in the HotPaella.com test kitchen we have found that if you warm the oil slightly before adding it to the garlic and egg mixture, then add it in stages you will get a much silkier mixture that does not separate.
Ingredients
5 Garlic Cloves, minced
1/4 teaspoon Salt
1 whole Egg
1 Egg yolk
1 1/4 cups Olive Oil
Prep Time/ Cook Time
10 minutes preparation
Recipe Size
Serves 4-6
Instructions
Make sure all of your ingredients are at room temperature. Combine the crushed garlic and a pinch of salt and make a paste using a mortar and pestle. Next, whisk the eggs into the garlic paste. Once the eggs are incorporated, slowly add the olive oil in stages until it is well blended, thick, and silky (tip from Yaya's kitchen: keep turning pestle in one direction at a consistent speed to keep from separating). Serve it as a dip for seafood, meat, or potatoes!
Buy everything that you need for this recipe with one click:
Add With One Click: Mortar & Pestle and Olive Oil
Buy individual products that you'll need to make this recipe:
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- Lead Free - Food Safe -
Size: 6 inches across, holds 2 1/4 cups
Origin: Manises (Valencia), Spain
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We most recommend this oil for using in paella recipes because of the great quality at a great price. Slightly piquant and peppery, and perfect for every day use.
Size: 8.5fl.oz/250mL
Origin: Toledo, Spain
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