Garlic Latonesa

Garlic lactonesa . Cooking recipe that is based on a sauce or mayonnaise without eggs, is a simple preparation and a way to substitute mayonnaise without problems in case you can not include [egg]] s in your diet. Also known as Alioli, (from Catalan aioli, which means ‘garlic and oil’). Sauce that has a different flavor nuance, which you can use to dress a variety of dishes.

Summary

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  • 1 Origin of the recipe
    • 1 Garlic or aioli lactonesa
    • 2 Ingredients
    • 3 Preparation of the recipe
  • 2 Sources

Origin of the recipe

Its origin dates back to Roman times, who would have obtained it from the Egyptians and generalized it to Italy and Sicily . The Andalusians, in turn, would have taken him to the north, whose recipe is maintained today, extending to Provence and the Balearic Islands . Its original version consisted of a mashed garlic and olive oil linked to form a cream. There are even special ceramic mortars for this purpose.

Mortar with his hand, it is somewhat deeper than usual and it also serves as a container for soups and stews such as the aforementioned giraboix

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It is known that in Valencia , Alicante, Murcia and Albacete, the Iberians already consumed it. The garlic from Las Pedroñeras and the oil from the mountains of Alicante —where the giraboix, a dish of Iberian origin, is still cooked— are the ingredients that an expert hand knows how to emulsify by moving the hand of the mortar made of boxwood or boix wood, inside of a mortar somewhat deeper than the usual one that also serves as a container for soups and stews such as the mentioned giraboix.

In these regions a humble people sauce was always considered as opposed to the “egg sauce”, today known worldwide as mayonnaise (or mayonnaise), which was that of the wealthy.

Garlic or aioli lactonesa

A lactonesa is an emulsified sauce that is made in the same way as a mayonnaise. The difference is that egg is not used to make lactonesa and therefore there is no danger of salmonella, only the oil that acts as an emulsifier and milk, which is the medium that absorbs the aromas we want to add.

Lactonesa or mayonnaise without eggs is a simple preparation and a way to substitute mayonnaise without problems in case you cannot include eggs in your diet. This time we present the recipe for you to learn how to make garlic lactonesa, a sauce that has a different flavor nuance, that you will surely like and that you can use to dress your best dishes.

This homemade mayonnaise without eggs you can use like normal mayonnaise, yes, remember to always use sunflower oil since if you use an oil with a stronger or more intense flavor, it is possible that the lactonese will take that flavor.

Replace the egg with milk and it is increasingly used. Highly recommended for hot weather, when salmonella is a threat to fresh eggs. The difference between mayonnaise and lactonese is not only in its ingredients. And although the flavor of both is very similar, the fact is that the lactonesa, especially if done with oil of sunflower and no oil olive , is very white. There are cooks who do not hesitate to choose to add some coloring to change their tone.

Oil is usually a very frequent point of disagreement in discussions around mayonnaise and lactonese is no different. The oil that is most frequently used to prepare both sauces is that of sunflower, but if you want to bet on olive oil, it will have to be very soft, since otherwise a recipe that is too strong may remain.

Lactonesa without egg

Lactonesa can be a perfect base for a fine “aioli”. Just add the amount of minced garlic we want to give it that special touch. This sauce, with or without garlic, can be an ideal accompaniment to cooked or fried potatoes, a salad, baked meats, fish

Ingredients

For four servings

  • 6 grams of salt
  • 100 milliliters of whole milk
  • 210 milliliters of sunflower oil
  • 1 Jet of Vinegar.
  • ½ Garlic Clove
  • 3 grams of ketchup (optional)
  • 3 grams of mustard (optional)

Preparation of the recipe

  • It is important that the milk is at room temperature, if it is cold we run the risk of cutting the lactonese. Milk can be whole, semi-skimmed or skimmed. The difference will be that the more fat the milk, the thicker the lactonese will come out.
  • Peel the garlic clove and mince it very finely, mince it very finely so as not to crush it much with the mixer and excessively move the ingredients.
  • We put chopped garlic, milk, oils, salt and lemon or vinegar in the blender glass.
  • We put the mixer arm inside.
  • Let it rest so that the oil gets everything on top.
  • When the ingredients have stopped is when we start the mixer, without moving, we only start it at full power. We do not move or lift.
  • When we see that the lactonesa begins to thicken, it is when we slowly lift the mixer.
  • Once we have raised the mixer completely, and the mixture is well linked, now we can move the mixer from top to bottom so that it finishes linking everything.
  • We transfer the aioli lactonesa to a bowl or use in some potatoes.
  • It is important that the milk is at room temperature, if it is cold we run the risk of cutting the lactonese. Milk can be whole, semi-skimmed or skimmed. The difference will be that the more fat the milk, the thicker the lactonese will come out.

 

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