How to make an original «ALL I OLI» o «AJO-ACEITE» from Valencia, Spain
This is a popular valencian garlic sauce that goes very well with grilled meat and roasted pepper, aubergine (Escalivada) and is a excelent arroz a banda paella mate or simply with fresh bread . I have seen many spellings for this (i.e. alioli, aioli…) but the real name is «All i Oli» – from the Valencian for Garlic and Oil – and these 2 are the only ingredients although with egg to ensure the consistency of the sauce, which with our without egg should look like mayonnaise.
2.Chop the garlic cloves in the mortar along with a tip of salt until a smooth paste.
3.Searate the yolk of the egg. To prepare the sauce uses only the yolk.
4.Add egg yolk and mix well making circles.
5.Add oil (dropwise at first), stirring in circles. It is important to follow a pace and not stop until the end to get a thick sauce and compact.
READY TO EAT!
TRICKS:
It is recommended to remove the egg from the fridge an hour or two before use.
We recommend a steady pace of one revolution per second aprox.
While we pour the oil, if we see that is becoming less thicker should stop adding oil until, stirring constantly, we regain the creamy texture.
TRY IT IN ARROZ A BANDA, RECIPE HERE
First DISH, ARROZ A BANDA PAELLA
SECOND DISH «A BANDA»
Serve fish potato and onion used to broth with all i oli.
