One thing I have always frozen at home: it is a mixture of garlic and parsley I call "ajogil" and that no secret Innocent, garlic and parsley just peak with the chopper, which packed in aluminum foil in portions a tablespoon and freezer with them. I have used this "ajojil" to make my aioli, but there is nothing stopping you from doing it the traditional way, crushing the garlic with a little oil and making the mayonnaise mixture.
INGREDIENTS:
4 potatoes terciadas
Olive oil
1 clove of garlic
parsley
PREPARATION:
Boil the potatoes and chop so that each piece constitutes a convenient snack. Prepare the aioli crushing the garlic clove with a tablespoon of oil and pouring the result into the bowl of the mixer. We add an egg and enough olive oil to get the consistency that we like. A system is put in the mixer bowl, and cover the bottom (which houses the blades) with oil. We beat and if we want more consistent sauce slowly add oil and beat. A higher oil consistency. The aioli, in my view, must be consistent enough for sticking to the potatoes. Well, it is just mix the potatoes with aioli and put some chopped parsley on top. Bon appetit.
INGREDIENTS:
4 potatoes terciadas
Olive oil
1 clove of garlic
parsley
PREPARATION:
Boil the potatoes and chop so that each piece constitutes a convenient snack. Prepare the aioli crushing the garlic clove with a tablespoon of oil and pouring the result into the bowl of the mixer. We add an egg and enough olive oil to get the consistency that we like. A system is put in the mixer bowl, and cover the bottom (which houses the blades) with oil. We beat and if we want more consistent sauce slowly add oil and beat. A higher oil consistency. The aioli, in my view, must be consistent enough for sticking to the potatoes. Well, it is just mix the potatoes with aioli and put some chopped parsley on top. Bon appetit.
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