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Ingredients
- 1 small egg
- 1 cup Spanish olive oil
- 1 garlic clove, peeled
- 1 teaspoon sherry vinegar or fresh lemon juice
- Salt to taste
Method
- Break the egg into a small mixing bowl. Add 2 tablespoons of the olive oil, the garlic clove, and the vinegar or lemon juice.
- Using a hand-held electric mixer or stick blender, mix at high speed until the garlic is fully pureed into a loose paste. Then, little by little, add the remaining olive oil as you continue blending at high speed. If the mixture appears too thick when you begin adding the oil, add 1 teaspoon water to loosen the sauce. Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a lovely yellow color. Add salt to taste.
