Paprika Garlic Aioli
By: Barcelona Bites
Published: Thursday, November 4, 2010 - 1:52pm

Ingredients




3 egg yolks
1/2 teaspoon salt
1/4 teaspoon mustard
1 tablespoon (45 ml) sherry wine vinegar
2 1/4 cups (350 ml- 530 ml) extra virgin olive oil
2 tablespoons of boiling water
6 tablespoons of ground toasted almonds
3 garlic cloves, minced very fine
1 teaspoon smoked Spanish paprika

Preparation

1 In the heaviest bowl you have (or in a lighter bowl set on top of a damp folded tea towl- to prevent it from moving) whisk the egg yolks for a minute or so until they are thick and sticky. 2 Add the salt, vinegar and mustard and whisk for another minute. 3 Now start adding your oil SLOWLY in a very teeny tiny thin little stream, while whisking the oil into the yolk mixture.  You can add a few drops and then whisk if you're having a hard time doing both things at the same time. 4 After you have added about 1/3 cup of the oil, the risk of the mayo breaking is less and you can start adding a bit more (say, a tablepoon) at a time. Add at least 1 1/2 cups of the oil and any more you need to obtain the consistency you want. If it gets too thick before you have finished adding the oil, you can add a tablespoon of water to thin it a bit. Then continue adding oil.  5 When you have your mayo the way you want it, whisk in the boiling water (this is supposed to prevent curdling) and add the garlic, almonds and paprika.

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