Allioli
Allioli is the optional part of the recipe, it is served together with the rice and it gives a very nice taste
Ingredients
- 4 cloves Garlic peeled
- 1 pinch Salt
- Lemon Juice fresh / some drops
- Olive Oil spanish preferred but not essential
Instructions
- Place the garlic in a mortar along with the salt.
- Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down)
- Add the lemon juice to the garlic.
- Drop by drop, pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
- Keep turning your pestle in a slow, continuous circular motion in the mortar.
- The drip needs to be slow and steady.
- Make sure the paste soaks up the olive oil as you go.
- Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise.
- If your allioli gets too dense, add water to thin it out.
- This takes time, around 20 minutes of slow motion around the mortar, to create a dense, rich sauce.
Tried this recipe?Let us know how it was!