Spanish garlic sauce (All-i-oli) from David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient (page 30) by David Tanis

  • garlic
  • vegetable oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Totallywired on December 02, 2018

    Terrific. Deep garlic flavour, smooth finish. Comes together well with an immersion blender. Dusted with pimenton and served with fried shrimp. Makes a couple of cups but can be repurposed with lemon or vinegar as a fatty vinaigrette.

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