All-I-Oli With Egg Yolks
Spain
Known as a Spanish recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Must
- Mayonnaise
- 2 garlic cloves -- peeled
- 2 egg yolks -- at room temperature
- 2 drops cool water -- a few drops salt -- to taste
- 1 1/2 cups olive oil -- at room temperature
- 1 tablespoon lemon juice or wine vinegar
Possible health benefits
General information, not medical advice.
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Mayonnaise
High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
Chef Wood
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- Put a few drops of cool water and a few drops of lemon juice or vinegar in a mortar with the garlic. Mash garlic well. Add raw egg yolks and blend. While stirring tirelessly in the same direction, add olive oil very gradually. Blend in additional lemon juice or vinegar. Salt to taste.
- This recipe makes 1 1/2 cups of sauce.
- Comments: All-i-oli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the olive oil, must be at room temperature. The oil must 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.
Plating
Cookware for this recipe
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Blender
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Mortar and pestle
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Vegetable peeler
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Wooden spoon