Recipe: Basic allioli

Total time: About 20 minutes

Servings: Makes slightly more than 1 cup allioli

Note: Adapted from “The New Spanish Table” by Anya von Bremzen.

2/3 cup best-quality olive oil

1/3 cup peanut or canola oil

4 large garlic cloves, minced

2 large egg yolks

4 teaspoons fresh lemon juice, or to taste

Coarse salt (kosher or sea)

Stir together the olive and canola oil in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender, and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.

Each tablespoon: 114 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 13 grams fat; 2 grams saturated fat; 23 mg. cholesterol; 1 mg. sodium.