{"id":402,"date":"2009-08-14T08:45:42","date_gmt":"2009-08-14T15:45:42","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=402"},"modified":"2011-08-29T01:42:08","modified_gmt":"2011-08-29T08:42:08","slug":"allioli","status":"publish","type":"post","link":"http:\/\/recipes.cuppylicious.net\/?p=402","title":{"rendered":"Allioli (Aioli)"},"content":{"rendered":"<div id=\"attachment_430\" style=\"width: 250px\" class=\"wp-caption alignright\"><a href=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/07\/aioli_fail_02.jpg\" target=\"_blank\"><img aria-describedby=\"caption-attachment-430\" loading=\"lazy\" class=\"size-full wp-image-430\" title=\"aioli_fail_02\" src=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/07\/aioli_fail_02.jpg\" alt=\"Epic Aioli Fail\" width=\"240\" height=\"248\" \/><\/a><p id=\"caption-attachment-430\" class=\"wp-caption-text\">Epic Aioli Fail<\/p><\/div>\n<p>Total time:\u00a0 Approximately 20 minutes.<\/p>\n<p>Ingredients:<\/p>\n<p>* 4 garlic cloves, peeled<br \/>\n* Pinch of salt<br \/>\n* Fresh lemon juice (some drops)<br \/>\n* ~1 cup Extra-virgin olive oil (Spanish preferred but not essential)<\/p>\n<p>Directions:<\/p>\n<p>1. Place the garlic in a mortar along with the salt.<br \/>\n2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)<br \/>\n3. Add the lemon juice to the garlic.<br \/>\n4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.<br \/>\n5. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.<br \/>\n6. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time\u2014around 20 minutes of slow motion around the mortar\u2014to create a dense, rich sauce.<\/p>\n<blockquote><p>Tried this a couple of times the traditional way, and I&#8217;m still unable to get it to come out looking like mayonnaise. The flavor&#8217;s still great, but the consistency never comes out. There&#8217;s a &#8220;modern&#8221; version with eggs I might try later.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Garlic paste used in Spanish dishes. [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,36,59,61],"tags":[38,79,43],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/402"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=402"}],"version-history":[{"count":12,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions"}],"predecessor-version":[{"id":1153,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions\/1153"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=402"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}