Prep 10 mins
Cook 0 mins
Use as a dipping sauce for tapas Banderillos, or as a dip for veggies, over boiled potatoes or serve with meat. Very versatile! Easy to make with a hand blender. From Golden Circle Tapas cookbook.
- 1 large egg
- 1 pinch cayenne pepper
- 1 tablespoon white wine vinegar
- 2 garlic cloves
- 1⁄2 teaspoon salt
- 175 ml olive oil
- Blend egg, pepper, vinegar, garlic and salt together until pale.
- With the blender motor on, add the oil in a thin stream until all has been added and the mixture is pale and creamy.
- Refrigerate a few hours to let flavours intensify.
So fun. ..I have never made aoli before! I served it drizzled atop some seared tuna which tasted fabulous. My only complaint is that it is never thickened up to my liking. Thanks for a fun recipe! Made for MAKE MY RECIPE.
I made this last night to as a dipping sauce for fresh vegetables. I think the most important thing is to use a good type olive oil. Next time I will not use so much olive oil, as the oil overpowered the taste a little. But overall this is a very easy and quick recipe to make, and the longer you leave the Aoli the more intense the flavours. Thanks for a quick and easy recipe Chickee.