Tapas. Sauce garlic or ajoaceite

Book: Master tapas

Ajoaceite ( Sauce of garlic and oil)

Excellent sauce for tapas,  meat and shellfish

 Ingredients                             Cookware

 – Garlic                                          – 1 Porcelain mortar

 – Yolk                                            – 1 Wooden or marble pestle

 – Bread crumbs                              – 1 Alternativetly a stick blender

 – Sunflower oil
 – Salt   

Video, how to make a alioli

  Steps

1. In a ceramic mortar, place a couple
of garlic without the heart and skin. Salted.             
Chop with the marble pestle or stick blender
until a fine paste.      

2.Add a small crumb of bread and an     

egg yolk. It is important that all ingredients      

are at the same temperature, ie, garlic, oil,

bread crumbs and egg yolk, otherwise be

cut.

3. Mix well until a thick paste without

lumps.      

4. To spill a very thin thread of oil and

begin to beat whether we choose to do               

with the pestle or with the stick blender.

Once the oil has been integrated into the

pasta, return to spill a little more than a fine

thread of oil. As we see to be increasing

the size of the sauce, we can to spill oilmore

often, always stirring constantly.

Take with accompanying bread or other

Tapas.

Store in the refrigerator no more than

two days. Beware the heat in summer to

avoid salmonella virus.  
     
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