Two Great Recipes for the Price of One! Homemade Garlic Mayo (alioli) and Baby Watercress Tea Sandwiches
Oooh, and a steep price it is….Free. LOL Before moving here to the Canaries it never–and I mean NEVER–would have occurred to me to make my own mayonnaise. I mean, why? It’s so easy to buy it at the store, and inexpensive to boot. Why would anyone even bother? But then I tried my mother in law’s alioli. It was like a serious revelation, a turning point in my life. Homemade mayo? WAY better than store bought. Add garlic? Even *better* than WAY better than store bought. It only takes about 2 minutes start to finish, too. You’ll need a food processor or blender with an opening at the top to pour in the oil, but it really is one of the easiest things in the world to make. So that’s recipe number one of this post. Keep reading for a super easy spring/summer sandwich recipe…
2 generous pinches of sea salt (the amount that you can pick up between your thumb and fingers)
3 cloves garlic (more or less, to taste)
sunflower oil (I prefer sunflower to olive in this recipe…the olive oil makes the alioli bitter imo)…now this will vary, but about a cup?
2-3 tablespoons red wine vinegar
Add salt, garlic and egg to your food processor or blender and process until garlic is finely chopped.
In a thin, steady stream (this is really important), add the sunflower oil until the sauce thickens. I have had it happen where the mayo never thickens. Don’t worry, just pour the mixture into another receptacle, add another egg and slowly pour it back in in a steady stream.
When the mayo has thickened, add the vinegar (processing all the while) to mix.
How easy was THAT?
Alioli goes very well with just about everything (except dessert), so be sure to have it handy at all times! lol It keeps in the refrigerator for about 3-4 days, tightly covered.
Now, let’s move on to that sandwich recipe I promised. Would you LOOK at this organic baby watercress my veggie vendor had?!
Doesn’t that just look fresh and delicious?! Watercress is a very common ingredient in Canarian cooking. We make stews with it, salads, and the ever popular, “Sandwich de Berros.” (berros=watercress) The watercress sandwich is common for breakfast, for an afternoon snack, and is often served at family gatherings and parties. The sandwiches are great when you first make them, but in my opinion are even better the next day, so they are a perfect make ahead addition to whatever fun gathering you have planned.
1/4 cup alioli
4 cups baby watercress (or regular watercress, stems removed)
1 loaf sandwich bread
Place alioli and watercress in your food processor and blend until smooth.
Spread mixture on sandwich bread and cut into triangles.
Cover and reserve in refrigerator until ready to serve.