In France, it's called aioli; in Spain, allioli. This version of allioli comes from chef Ryan Pollnow of San Francisco's Aatxe ("Ah-chay") restaurant. It's delicious with patatas bravas (fried potatoes with spicy tomato sauce) and seafood.

Ryan Pollnow
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
10 mins
Yield:
Makes 1 cup plus 2 tbsp. (serving size: 1 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse minced garlic, lemon juice, and yolks until well combined. Add salt and, with motor running, drizzle in 1 tbsp. cold water, followed by oil in a thin stream. (If it becomes too thick, add a few tablespoons of cold water to make a loose, creamy sauce and to keep it from separating.) Season to taste with salt.

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  • Make ahead: Up to 2 days, chilled, with plastic wrap pressed against surface.

Source

Aaxte, San Francisco

Nutrition Facts

113 calories; calories from fat 98%; protein 0.3g; fat 13g; saturated fat 2g; carbohydrates 0.2g; fiber 0g; sodium 22mg; cholesterol 23mg.
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