And here recipe from there oli. Technically it is not there. There means garlic and oli, oil; In Catalan. Well, the All I oli carries only garlic and oil, it takes a long time to do it (it is emulsified with a mortar) and it is not so easy for you to stay well.
This is why this house's shortcut is usually used in the houses. Technically it would be a garlic mayonnaise and not there, but well, so things.
The important thing is that it is great and that it is worth learning to do it, because it is super easy.
They can eat it with this black rice but if they ask me I would go perfect with a good Milanese.
The recipe goes, then:
Ingredients
For a half bottle
- 1 egg
- 3 more oil fingers (I explain it in the recipe)
- 1 garlic boy
How to do there oli in 3 minutes
That simple
1. The secret is to have a long glass to do the All i oli. Ideal to use that glass that comes with the minipimmer, there is perfect. So in that glass we place the egg, garlic and oil, ensuring that it exceeds about 3 fingers above the egg. You can put a little salt.
2. The technique for it to be perfect is as follows: we carry the minipimmer to the bottom of the glass and put it to work, but we do not move it. We keep it up!
3. At 20-30 seconds, we will see that the All I oli has already begun to form and is seen on the sides. There we will begin to move the minipimmer up and down, slowly.
4. When the there oli takes the consistency of a mayonnaise (it is really a mayonnaise), it is ready. Voilash!
And here my home oli
great companion of a black rice
How long can you keep in the refrigerator?
Hello! I have no minipimer. With what intense can I do it?
I also stay Aguada….
Paulina !!!! You are all that is fine in the kitchen !!! All your recipes leave me as a goddess with my children. I was always a beast cooking. This recipe is already part of our family recipe book. My son prepared it today and was great!
Agustina! I do it the same as you, and thanks to Paulina's tip of not moving until Emulciona I achieved an unteable cheese consistency. The two times that I achieved this consistency was because I mixed twice, so that the milk is not reheated and cut, and because the cold refrigerator a few minutes before looking again at help. Greetings!
Paulina! I have another recipe from Egg without egg. Milk, garlic and oil -shaped oil, also with the minipimer. Do you have any technique that helps me with the proportions of each of those things? I almost always looks at me, and I don't like the taste of the egg so raw there. Thank you!
I love you, Paulina <3
María Elena La Salmonla dies at 65 degrees. The egg coagulates above 75. You have to use the mixer and a bathroom and with a kitchen thermometer take the egg to 65 degrees. (The same p the meringue, do it with syrup and reach that temperature). It's a ja ja ja! But it is a safe mayonnaise… without the salmonella cretin. I test my info because of doubts but a chemical ing told me so I think it will be correct. Whether it serves you!
I haven't used raw egg for the issue of salmonella. Unfortunately, the majority of the people are bought at the Super, fairs or warehouses, since accessing those who could call “safe eggs” are not available to the majority. Is there any technical accessible to housewives that we can use to pasteurize them and be able to consume them without risk?