See Also: Appetizers · Spain
Ajo Aceite
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
8 cloves garlic
1/3 teaspoon fine sea salt, perhaps more
1 egg
1 teaspoon lemon juice
2 cups extra-virgin olive oil
2 tablespoons hot water
With steel chopping blade in food processor, chop the garlic with the salt, or use a mortar and pestel to make a paste. Add the egg and lemon juice, blend about 30 seconds. With the motor running, drizzle in the oil and water. Refrigerate until serving time. Great served with the paella along with crusty bread.
Recipe created 1997-02-28.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.