3 cloves garlic
1 egg yolk
Half a lemon, squeezed
1 cup (250 ml) mild olive oil
NOMU Sea Salt and Black Pepper
Peel the garlic cloves and squash to a paste with the flat of the blade of a knife. Place in a blender or food processor with the egg yolk, a pinch of salt and the lemon juice.
Switch the blender on using a low speed and add the oil, slowly by drizzling it in little by little until it is all emulsified. (If you add the oil too quickly, the allioli will split!)
Season with some Black Pepper and a little more salt if required.
Tip: You can add more or less garlic depending on how strong you like it. A delicious accompaniment to gambas al ajillo and calamari fritos,
3 cloves garlic
1 egg yolk
Half a lemon, squeezed
1 cup (250 ml) mild olive oil
NOMU Sea Salt and Black Pepper
Peel the garlic cloves and squash to a paste with the flat of the blade of a knife. Place in a blender or food processor with the egg yolk, a pinch of salt and the lemon juice.
Switch the blender on using a low speed and add the oil, slowly by drizzling it in little by little until it is all emulsified. (If you add the oil too quickly, the allioli will split!)
Season with some Black Pepper and a little more salt if required.
Tip: You can add more or less garlic depending on how strong you like it. A delicious accompaniment to gambas al ajillo and calamari fritos,
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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