Classic Catalan All-I-Oli
Spain
Known as a Spanish recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 1/2 large garlic head -- peeled
- 1 cup olive oil -- room temperature
- Mayonnaise
- 1 pinch salt
- Must
- 1/2 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).
Method
Chef Wood
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- Mash garlic to a smooth paste in mortar. Stirring constantly in the same direction, add olive oil very gradually. When mixture is as thick as a good mayonnaise, add lemon juice or vinegar. Still stirring, gradually add remaining olive oil. Salt to taste.
- This recipe makes 1 cup of sauce.
- Comments: Classic Catalan all-i-oli, used on fish, meat, vegetables, and salads, is made without egg yolks. This requires the use of many raw garlic cloves---too many for all but true garlic enthusiasts. If you like garlic, this recipe is for you.
- 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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Mortar and pestle
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Vegetable peeler
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Wooden spoon