Spanish Aioli
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg yolks
- 4 clove (s) garlic
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- salt
- Oil as needed
Print Recipe
Pin Recipe Instructions
- Put all ingredients except for the oil in a blender and mix well.
- At first add the oil drop by drop, then slowly pour in until a homogeneous mass is formed (which oil is up to you. But don`t use olive oil. If you absolutely have to, then only part of it, because it is very tasty).
- Chill until ready to eat.
- Goes well with meat, fish. As a dip with crackers, chips or the like or as a starter for fresh baguette with olives and peppers.
- Note: the exact amount of oil depends on the size of the eggs. The decisive factor here is how much oil the egg yolks can absorb.
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