Alioli, spanish garlic sauce

Alioli is a sauce that in Spain is used to season meat, fish and vegetable dishes. It is irreplaceable in the fideuà and in grilled preparations.

Authentic alioli is made with only salt, olive oil and garlic. You have to crush the garlic and add the oil little by little until the sauce binds. The process takes your time. Today I am going to give you a recipe for an aioli substitute that takes exactly two minutes but tastes the same.

INGREDIENTS :

• 1 egg (not in original recipe, but needed in the "quick" one)
• 4 cloves of garlic
• 1 cup of sunflower or corn oil (to make it faster we can not use olive oil)
• Salt to taste

Peel the garlic cloves and remove the germ - the central greenish part - so they don't repeat. We pour it into the blender glass. Add the egg and a cup (200 ml) of oil.

Then add the salt to taste.

Now, and this is important, we take the blades of the mixer to the bottom of the glass AND WITHOUT RAISING THEM AT ANY TIME we go at slow speed until it sets. If we don't do it like this, the sauce could be cut.

When it begins to curdle we are raising little by little to homogenize the alioli. And it's ready. A trick that can save you a lot of time and save you from a compromising situation if you don't have alioli at home.