Guest guest Posted August 9, 2007 Report Share Posted August 9, 2007 " All i oli " means " garlic and oil " literally. It is from the Catalan language. Ingredients: 7 large garlic cloves about 1 teaspoon of salt (Catalan people like salty food, you might want to reduce the amount if you are on a low sodium diet, up to you) Olive oil (hard to tell the amount, I would say about a cup but this part has to be adjusted) A few drops of lemon juice (to 'cheat' but I like the lemon juice taste in it) Traditional method: Taught to me by my Catalan uncle. When he makes it it always comes out perfect, but I have a hard time and I do not get it really like mayonaise... Mince garlic and add to mortar with the salt. It should be a ceramic mortar with a woden pestle (not sure why, stone mortars do not work). Give the minced garlic and salt enough muscle action to make it into a fine pulp, drizzle olive oil on it and rotate pestle until it turns into the consistency of mayonnaise. If it starts to separate help the emulsion by adding a little lemon juice. Modern method: Use a blender and an inmersion blender with a whisk attachment. OK, this works better for me and requires less muscle action. You still need to mince the garlic just with a chef's knive, add the minced garlic and salt to the blender, start it, drizzle olive oil until it thickens. Remove mix from blender, put in the bowl you will use to serve the all i oli, and continue mixing with the immersion blender and the whisk attachment. I still like to use a bit of lemon juice here and wisk until it is thick like mayonnaise. I can get it really thick this way, and it will stay good in the fridge for a few days. Depending on what type of blender you have, you might need to make a larger amount, so double the recipe (14 cloves of garlic or so). By the way, this is seriously garlicky, as you would expect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2007 Report Share Posted August 9, 2007 Thank you!! cabrita_trl <roseta_lleo wrote: " All i oli " means " garlic and oil " literally. It is from the Catalan language. Ingredients: 7 large garlic cloves about 1 teaspoon of salt (Catalan people like salty food, you might want to reduce the amount if you are on a low sodium diet, up to you) Olive oil (hard to tell the amount, I would say about a cup but this part has to be adjusted) A few drops of lemon juice (to 'cheat' but I like the lemon juice taste in it) Traditional method: Taught to me by my Catalan uncle. When he makes it it always comes out perfect, but I have a hard time and I do not get it really like mayonaise... Mince garlic and add to mortar with the salt. It should be a ceramic mortar with a woden pestle (not sure why, stone mortars do not work). Give the minced garlic and salt enough muscle action to make it into a fine pulp, drizzle olive oil on it and rotate pestle until it turns into the consistency of mayonnaise. If it starts to separate help the emulsion by adding a little lemon juice. Modern method: Use a blender and an inmersion blender with a whisk attachment. OK, this works better for me and requires less muscle action. You still need to mince the garlic just with a chef's knive, add the minced garlic and salt to the blender, start it, drizzle olive oil until it thickens. Remove mix from blender, put in the bowl you will use to serve the all i oli, and continue mixing with the immersion blender and the whisk attachment. I still like to use a bit of lemon juice here and wisk until it is thick like mayonnaise. I can get it really thick this way, and it will stay good in the fridge for a few days. Depending on what type of blender you have, you might need to make a larger amount, so double the recipe (14 cloves of garlic or so). By the way, this is seriously garlicky, as you would expect. Animals are my Friends and I don't eat my Friends - George Bernard Shaw. Shape in your own image. Join our Network Research Panel today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2007 Report Share Posted August 9, 2007 I used to get Italian cooking lessons from About.com and I think the reason for the ceramic mortar instead of a stone one is because the stone is porous and will absorb things. The ceramic is a smooth surface and hence does not absorb the garlic and salt flavors or mix them with the flavors of anything else you may have used it for. _____ From Cabritri_trl >Taught to me by my Catalan uncle. When he makes it it always comes out perfect, but I have a hard time and I do not get it really like mayonaise... Mince garlic and add to mortar with the salt. It should be a ceramic mortar with a woden pestle (not sure why, stone mortars do not work). Give the minced garlic and salt enough muscle action to make it into a fine pulp, drizzle olive oil on it and rotate pestle until it turns into the consistency of mayonnaise. If it starts to separate help the emulsion by adding a little lemon juice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2007 Report Share Posted August 9, 2007 Yes, I can confirm that a stone mortar will not work. I have a somewhat non porous stone mortar (chinese - not the mexican molcajete ones). I like to make pesto in the stone mortar, I like it with some texture and a food processor gets it too smooth. However, all my attempts to make all i oli in the stone mortar failed. With the ceramic mortar I can 'sort of' get it. By the way, a 'failed' all i oli means it is more liquid and not emulsified like mayo, but it will still be good, so failure is not such a bad thing with this recipe. Just call it something else. Actually in Catalan there is a name for it, you would call it " all i oli negat " which means all i oli that has drowned....LOL , " Penny French " <penny368 wrote: > > I used to get Italian cooking lessons from About.com and I think the reason > for the ceramic mortar instead of a stone one is because the stone is porous > and will absorb things. The ceramic is a smooth surface and hence does not > absorb the garlic and salt flavors or mix them with the flavors of anything > else you may have used it for. > > > > _____ > > > From Cabritri_trl > > >Taught to me by my Catalan uncle. When he makes it it always comes > out perfect, but I have a hard time and I do not get it really like > mayonaise... > > Mince garlic and add to mortar with the salt. It should be a > ceramic mortar with a woden pestle (not sure why, stone mortars do > not work). Give the minced garlic and salt enough muscle action to > make it into a fine pulp, drizzle olive oil on it and rotate pestle > until it turns into the consistency of mayonnaise. If it starts to > separate help the emulsion by adding a little lemon juice. > Quote Link to comment Share on other sites More sharing options...
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