Think of alioli as a dip or condiment. All it takes is a dab to liven up fried potatoes, pork roast, roast chicken, sauteed vegetables, paella and other rice dishes. Smear it on sandwiches, dab it on sliced tomatoes. The pairings are endless.
1 egg (pasteurized, if you or guests are in a risk group)
1 tablespoon wine vinegar
1/2 teaspoon salt
1 cup extra-virgin olive oil (or 1/2 cup extra-virgin olive oil and 1/2 cup light olive oil)
2 large cloves garlic, coarsely chopped
Place the egg, vinegar and salt in the container of the blender. Turn on the blender and add the olive oil in a fine, steady stream until the mixture becomes emulsified. With the motor running, add the garlic and blend until creamy. Makes about a cup
Thursday, November 08, 2001
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