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Alioli

By Stephen Parkins-Knight
Posted Wednesday, August 10, 2005

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Alioli
Garlic mayonnaise

Preparation time: 10 minutes

Ingredients:
3 cloves garlic, peeled
2 organic egg yolks
Salt
White pepper
Juice of 1 lemon
125ml olive oil
125ml sunflower oil

Method
Begin by putting the garlic, egg yolks, salt, pepper and half the lemon juice into a food processor (R2D2) and switch onto a low setting.

Add the olive oil in a slow steady stream. Then add the remaining lemon juice and repeat the process with the sunflower oil. If alioli is a little thick add a teaspoon of warm (not hot) water to thin it out a little. Keep in the fridge until needed.


Copyright: Stephen Parkins-Knight

www.kitchenofsecrets.com

 
 
Alioli
Stephen Parkins-Knight, a top chef and innovative food consultant, has travelled the world in search of new foods and cooking techniques, meeting superb chefs and discovering a myriad of ingredients and amazing cuisines. He has created several recipes especially for the readers of 'Off to Spain' magazine.