35 GARLIC CREAM

A must of the Mediterranean sauces. As its name indicates … all (garlic) y oli (oil). Purists look askance at us for folding in the egg yolk to be able to emulsify all the ingredients, without any kind of magic help or prayer.

The technique is really easy, but at the same time it has rules that you shouldn’t skip.



Full recipe at: www.stomako.com/en/portfolio/allioli/

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