All-I-Oli With Mustard
Spain
Known as a Spanish recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 2 drops cool water -- a few drops
- 1 1/2 teaspoons prepared hot mustard
- salt -- to taste
- 2 egg yolks -- at room temperature
- 1 garlic clove -- peeled
- Must
- Mayonnaise
- 1 1/2 cups olive oil -- at room temperature
- 1 teaspoon 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).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
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- Put a few drops of cool water and a few drops of lemon juice or vinegar in a mortar with garlic. Mash garlic well. Add raw egg yolks and blend. Add olive oil very gradually while stirring in the same direction. When all the 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 salt if necessary.
- 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.
- Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc.
- (c) 1969
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