/ck/ - Food & Cooking

>>6143625

All right friend, hold on because this is borderline alchemy right here if you want to make it the right way.

You get 2 or 4 garlic cloves (start small if you just want to get comfortable around it), olive oil in something you can slowly make it drip a pinch of salt and a teaspoon of lemon juice. You skin the cloves, cut the brownish part and take the central parts off them if needed (in case they ain't white). And a mortar, not a flat bottom one, a concave one (this is important), and it's better that it has those folded bits on the top. (refer to pic related).

Put them in a mortar with the bit of salt and crush them real good.

Now for the tricky part: You put a bit of the lemon juice in it, and slowly, drop by drop you start pouring the oil into one of the folded parts of the mortar, or if you don't have that, near the rim. Wait did you get that bit?

S L O W L Y

Don't bring the pestle(?) all the way to the bottom, move it dragging it's tip around the sides of the mortar, never stop and never change the rotation direction (in my family it's said that it does not work if done clockwise but that's just bullshit I think, don't tell my grandma tho) now you gotta do this very slowly, don't rush it, but never let the oil get to the bottom and into the mix without rolling the pestle over it, if it starts to go shiny you are close to the critical point, the allioli will get "negat" and the mix won't be homogeneous. how much oil you need to drop? honestly I don't know, mix it until you get a fair ration of it, around the 90 - 100 grams of oil mark, if you feel lucky, push the limit and drip a bit more, I would advise against that, but do explore and get your senses developed

If you keep your shit together and play it cool it will remain "lligat" and it would remain pretty solid and homogeneous, it will have a nice mate yellow and you can show off by moving the mortar upside down so the allioli sticks to it and doesn't fall.

(1/2)