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olive oil and garlic are two of the ingredients typical of mediterranean cuisine, that is why the recipe for a sauce prepared with these could not be missing, which is also very traditional to accompany various dishes, in particular fish, shellfish, meat and grilled vegetables and fried or boiled potatoes. If you are already savoring it, don’t worry, here we bring you a rich recipe to make a garlic and oil sauce.
Better known as Aiolithis sauce is made precisely with a base of garlic, oil and regularly egg. It is very typical of Spain, although it is also used in other countries such as dressing of fast food, for example in hot dogs, sandwiches or hamburgers, and even like a dip to enjoy with snacks. It is typically made with an arm mixer, although here we tell you how to make it very easy in blender.
If you want to give him a mexican touchwe advise you brown a dried chili in a little oil (it can be a piece of guajillo if you don’t like it so spicy) or if you like something more intense, you can use a piece of wide chili or of tree chili, but yes, do not let it burn because it would make the preparation bitter. Grind the chili with the first ingredients, before adding the oil, and you will notice that the result is completely differentbut also delicious.
Garlic and oil sauce
Ingredients:
- 4 large garlic cloves
- 1 egg
- 1 lemon
- 1 tablespoon wine vinegar
- 1 cup of virgin olive oil
- ground black pepper
- Salt
Process:
1. Peel and cut the garlic cloves in half, remove the germ (which is just the part of the center), serve them in the blender.
2. Add the eggthe lemon juicethe wine vinegar, Salt Y ground black pepper to taste, blend until smooth.
3. without stopping liquefyserve the virgin olive oil in a thread, little by little, so that the sauce begins to take on a creamy consistency.
4. After you have stopped pouring the oil, continue blending for 30 to 60 seconds and remove.
5. Serve your garlic and oil sauce in a sterilized jar, covered, you can store it for a maximum of 4 days in the refrigerator.
