Finding Florence

We’ve been eating a lot of local food since we touched down in Barcelona 2 weeks ago. Lots of ham, cheese, bread, rice, squid, and a little pasta. And potatoes! The Spanish have a passion for french-fried potatoes but they don’t necessarily dip them in ketchup. At one little pub, one of the students was served a selection of dipping sauces for her patatas including hot mustard, ketchup, barbecue sauce and alioli (mmmmmm).

This sauce originated in Cataluña and has spread all over Spain. The name comes from the Catalan words for the two main ingredients all (garlic) and oli (oil). It is quick, easy and very flavorful, so it is easy to understand why it is so popular in Spain. Serve it with meats, fish, or vegetables – or just spread it on bread. The Spanish also use it as an ingredient in main course recipes. This recipe makes about 1 cup and uses 3 egg yolks. Thanks to http://spanishfood.about.com/od/tapas/r/Alioli.htm (I’ve modified the recipe per visitor comments).

Prep Time: 10 minutes

Ingredients:

• 4 medium to large garlic cloves
• salt to taste
• 3 egg yolks
• 1/2 to 3/4 Tbsp fresh lemon juice (to taste)
• 1 cup extra virgin Spanish olive oil

Preparation:

This garlic mayonnaise recipe makes approximately 1 1/2 cups.

Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.

An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.

Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed (or use a blender), slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer or blender running to ensure that the sauce stays smooth.

The traditional version of this sauce did not have egg yolks, but the yolks make it easier to whip. Season with a little cayenne pepper and/or saffron for a spicier taste.

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