Allioli Verde sauce recipe
Allioli verde is a tangy sauce that’s made with garlic, lemon, parsley, olive oil, salt, and egg. It is famed throughout the Mediterranean region of Europe and is ideal for serving with fresh bread or on the side of rice and seafood dishes.
Equipment
- a food processor or hand blender (or pestel and mortar if making the allioli by hand)
Ingredients
- 1 clove of garlic crushed
- 1/2 teaspoon of salt Coarse sea salt or Himalayan pink salt
- 1 large egg room temperature
- 2 tablespoons of chopped fresh flat-leaf parsley
- 3/4 cup of extra-virgin olive oil
- 1 teaspoon of fresh lemon juice
Instructions
- Process the garlic, salt, egg, parsley, and 1 tablespoon of olive oil in a food processor or small hand blender until combined.
- With the machine running, gradually add the remaining olive oil, drop by drop at first and then in a slow, steady stream, until emulsified.
- Stir in the lemon juice.
- Serve at room temperature; do not leave unrefrigerated longer than 1 hour.
- Storage: Allioli can be refrigerated, covered in an airtight container for up to 2 days.
Notes
Storage: Allioli can be refrigerated, covered in an airtight container for up to 2 days.
Health warning for the use of raw eggs;
Uncooked fresh eggs should be treated with a side of caution and not served to babies, pregnant women, the elderly, or the immune or health compromised.
Allioli Verde-nutrition facts