drizzle in the olive oil, drop by drop until it emulsifies into a paste
This yolkless aioli is an intense garlic explosion, and a perfect topper for chicken or potatoes, frittata (Spanish Tortilla) french fries or just with bread while guests are waiting for the first course.
4 garlic cloves.
a big pinch of salt
1.5 cups of Spanish olive oil
Put garlic and salt in a mortar and pestle and grind until you have a paste.
Then, incredibly slowly, begin to drizzle in the olive oil, drop by drop until it emulsifies into a paste and then add more and wait then add more, until all of the oil has been used.
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