Description
Not everyone has the time to make allioli the traditional way, by hand, even though it's worth the effort. This is the modern version, made with a hand blender, in case you're rushed.

-Chef José Andrés, author of Tapas: A Taste of Spain in America

Ingredients

• 1 small egg
  
• 1 cup Spanish extra-virgin olive oil, divided
  
• 1 garlic clove, peeled
  
• 1 teaspoon sherry vinegar or fresh lemon juice
  
• Salt to taste

Preparation
Break egg into small mixing bowl. Add 2 tablespoons olive oil, garlic and vinegar.

Using a hand-held electric mixer, mix at high speed until the garlic is fully pureed into a loose paste. Then, little by little, add the remaining olive oil, continuing to blend at high speed. If mixture appears too thick, add 1 teaspoon water to loosen the sauce. Continue adding oil and blending until allioli is thick and creamy. The sauce will be a lovely yellow color. Salt to taste.

Tips from Chef José Andrés: What happens if the oil and egg separate? Don't throw the sauce out. You can do two things: One is to whisk it and use it as a side sauce for fish or a vegetable. Or if you want to rescue the allioli, measure out 1 tablespoon lukewarm water and add it to the mix little by little. Blend it again until you have the creamy sauce you wanted.

Nutrition
no information available

Serves
Makes 1 cup

Variations
no information available