We adore and also often prepare alioli (alioli – as it is called at home, in Spain)! Magnificent, piquant, spicy, it is served there with almost all dishes, even with crackers, it is put on the table almost as soon as visitors take it.
Summary
| Prep Time | 15 mins |
| Course | Sauce |
| Cuisine | Spanish |
Ingredients
Ingredients- Slices of white bread or loaf without crust 2 pcs.
- Milk 100 ml.
- Garlic 3-5 cloves
- Salt (preferably large sea salt) 1/2 teaspoon
- Egg yolk of any size 1 PC.
- Basil (leaves) good Unscented sunflower oil 125 ml.
- Olive oil 125 ml.
Print Recipe
Pin Recipe Instructions
- An excellent sauce – an analog of mayonnaise-based on a minimum of eggs and a great opportunity to utilize dry wheat bread.
- Soak the bread in milk. Mash the garlic and salt in a mortar or bowl (do not cut it!) With a pestle or a pusher until mushy.
- Combine soaked bread, garlic, yolk, basil in a blender to a paste. Without stopping whisking, pour in the oil in a thin stream.
- Beat well. The sauce is ready.
Enjoy!
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