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Ajo Aceite
known as Alioli
8 cloves garlic
1/3 teaspoon fine sea salt, perhaps more
1 egg
1 teaspoon lemon juice
2 cups extra-virgin olive oil
2 tablespoons hot water
With steel chopping blade in food processor, chop the garlic with the
salt, or use a mortar and pestel to make a paste. Add the egg and lemon
juice, blend about 30seconds. With the motor running, drizzle in the oil
and water. Refrigerate until serving time. Great served with the paella
along with crusty bread.
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Appetizers --
Spain |
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