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Ajo Aceite Garlic Mayonnaise for Rice

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  • 6 Cloves garlic peeled; whole
  • 1 Egg*
  • 1/2 Lemon; Juice of
  • 1 ts Dijon mustard
  • 1 1/2 c Extra virgin olive oil
  • Salt and pepper
  • 4 tb Water; room temperature


In a blender, place garlic and egg and blend until smooth. Add lemon juice and mustard and blend again. With machine running, drizzle in oil to form mayonnaise. When all oil has been used, remove to bowl, season with salt and pepper and thin to sauce consistency with some of the 4 tablespoons water. Serve in crock with shellfish dishes.
Yield: 4 servings
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Posted to MC-Recipe Digest by Sue <> on Feb 26, 1998