All-i-Oli with Mustard

Yield > 1
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
1 x Garlic clove peeled
1 tsp Lemon juice or wine
vinegar
2 x Egg yolks at room
temperature
1 1/2 cup Olive oil at room
temperature
2 dsh Cool water a few drops
1 1/2 tsp Prepared hot mustard
Salt to taste
Method :
• Put a few drops of cool water and a few drops of lemon
juice or vinegar in a mortar with garlic. Mash garlic well. Add
raw egg yolks and blend. Add olive oil very gradually while
stirring in the same direction. When all the olive oil has been
absorbed, stir in the mustard. Vary the amount of mustard
according to the strength of the product and your own
preference. Add salt if necessary.
• This recipe makes 1 1/2 cups of sauce.
• Comments: All-i-oli is easy to make providing certain
rules are observed, rules equally applicable to mayonnaise.
The ingredients, particularly the olive oil, must be at room
temperature. The oil must be be added very gradually and the
sauce must be stirred in the same direction all the while. All-ioli
will keep several days under refrigeration.