21 Mar Patatas Alioli
This is basically boiled potatoes with a sauce of garlic mayonnaise. It is in every house and in every bar in Spain, because it is their favorite snack, which is very easy to make.
Necessary products for 4 servings:
Medium-sized boiled potatoes-6 pieces
For the sauce:
Refined olive oil
Lemon juice-1 tsp.
1 egg, always fresh
Milk – ¼ cup
Boil potatoes in a uniform, peel and cut into large cubes. If it is a new potato, you can leave it in the skin. Season with the sauce and you’re done!
Alioli mayonnaise is made in different ways.
The classic version, that only elderly Spaniards do: garlic with salt is pounded in a mortar until smooth, then continue to do it, pouring a little glass of refined olive oil. After an hour, they get a glass of real, authentic Alioli.
In restaurants, since the demand for this dish is strong, they use a quick version without eggs. 4 cloves of garlic are cleaned and thrown into a glass. Add a teaspoon of salt and a little milk, whisk with an immersion blender. Then, pouring the oil in a thin stream, continue to beat until a thick mass is formed.
The domestic version of Alioli is more satisfying and without saving on ingredients. Here we also take 4-5 cloves of garlic, clean, cut into small pieces, so that the released juice increases the emulsification of your sauce. Put it in a glass, break the egg there, and add a teaspoon of salt. Add immediately 200 grams of olive oil and whisk until smooth and thick. In the beginning, be sure to cover the yolk with a blender and turn it on, but do not move it until the egg turns into a whipped emulsion. Then you can move it and finally mix the whole mass until smooth.