All-i-oli (Garlic Mayo)

★★☆☆☆
Prep: 10 mins Cook: None Serves: About 1 cup Source: Paella with Jordi, Valencian Chef

Ingredients

  • 150ml sunflower oil
  • 1/2 garlic clove (germ removed)
  • 7g salt
  • 2 Tbsp lemon juice (29.6 ml)
  • 1 tsp hot smoked paprika (adjust to preference) (4.9 ml)
  • 1 tsp sweet smoked paprika (4.9 ml)
  • 50ml soy milk at room temperature (with stabilizers like lecithin or guar gum for easier emulsification)

Instructions

  1. In a narrow jar, combine all ingredients except soy milk; blend until mixed.
  2. Stir soy milk, pour into jar.
  3. Insert hand blender at bottom, lowest power. Blend without lifting for at least 30 seconds.
  4. As mayo emulsifies, gradually increase speed. Gently tilt blender to incorporate remaining oil.
  5. When only a little oil remains, use small up-and-down movements until all oil is absorbed.
  6. Adjust consistency: more soy milk for thinner, more oil for thicker (add oil gently to avoid breaking).
Wine Pairing: N/A — Condiment — pairs with whatever it accompanies
Paella with Jordi, Valencian Chef · Contemporary
aioli, garlic, spanish, valencian, condiment, sauce