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Alioli: Ali Oli

Source of Recipe

Paula Wolfert


List of Ingredients

2 boiling potatoes (1/2 pound), peeled
4 cloves garlic or to taste
Coarse sea salt
Juice of 1 lemon
White pepper
Extra-virgin olive oil



Recipe

Freshly boil the potatoes in water. Crush the garlic with sea salt in a heavy earthenware mortar until smooth. Drain the warm potatoes, reserving some of the cooking liquid.

Press out all moisture, add to the garlic, and pound until smooth and elastic. Add the lemon juice and white pepper.

Gradually drizzle in the olive oil in a slow, steady stream, about 3 tablespoons.


Loosen with some of the reserved potato cooking liquid to develop a nice consistency. Set in a cool place to mellow.

Dense stale bread, soaked in water and squeezed dry, can substitute for the potatoes.