Fingerling potatoes with allioli
Fingerling potatoes with allioli Who doesn't like to eat delicious boiled new potatoes and garlic mayo. Some people consider Allioli to be the sauce of the Catalan gods and I agree with them. The purists are very particular about one point though. Eggs are not used in Allioli sauce. But it is very difficult to emulsify garlic and olive oil so I took the easier way and added an egg. Just emulsify some eggs and olive oil. Ha ha! It was not that easy as you can see from my first attempt below. I got a greyish coloured, gooey mess! It tasted fine but it didn't look appetizing I tried again and finally figured it out. It takes a bit of patience but the results are well worth it. Patatas Allioli is such a simple and wonderful dish! Just boiled or steamed potatoes dipped in the allioli sauce. Potatoes and oily garlic are perfect partners! We've eaten it quite often this summer. Allioli sauce Ingredients: 1 lb of fingerling potatoes Some chop...