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Allioli

This recipe is from chef Jose Andres' "Made in Spain" cookbook and is used to make Fish Stew with Clams.

  • Yield: Makes about 1 cup
Allioli

Source: The Martha Stewart Show, January Winter 2009

Ingredients

  • 4 cloves garlic, peeled
  • Pinch of sea salt
  • 1/2 teaspoon fresh lemon juice (from about 1/4 lemon)
  • 1 1/2 cups Spanish extra-virgin olive oil

Directions

  1. Using a mortar and pestle, mash the garlic and salt to a smooth paste. Add lemon juice. Turning the pestle in a slow, circular motion around the mortar, drizzle in lemon juice and olive oil until a thick paste is formed, about 20 minutes. If allioli becomes too dense, add 1/2 teaspoon water to thin.

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