All-i-Oli with Tomatoes

Yield > 1
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
3 med Garlic cloves peeled
2 x Egg yolks at room temperature
1 cup Olive oil at room temperature
2 lrg Tomatoes, red ripe peeled and
seeded
1 pch Salt a generous pinch
Method :
• Prepare basic sauce by mashing garlic with salt in mortar,
stirring in egg yolks, and gradually adding olive oil while
stirring in the same direction. Lastly mix in tomatoes, peeled,
squeezed to eliminate seeds, and mashed to a pulp in a
separate bowl.
• This recipe makes 1 3/4 cups of sauce.
• Comments: Popular in Andalusia, this sauce is excellent
with salads, cold fish, and cold meats.
• 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.