Traditional Spanish Recipe for Quince Alioli
Ingredients to make Traditional Spanish Quince Alioli:
400g Stewed Quince or Quince Paste (Dulce de Membrillo in Spanish shops or Delicatessens)
4 Cloves of Garlic, very finely chopped or pushed through a Garlic Mill
½ Tspn of Salt
1 Tbspn of Lemon Juice if you are using the Quince Paste
75 – 100ml Virgin Olive Oil
Preparation of Traditional Spanish Quince Alioli:
Crush the Garlic and Salt with a Pestle and Mortar until it becomes a paste. Ensure there are no lumps left.
Put the drained stewed Quinces into a blender with 2 tablespoons of their juice; or the quince paste with lemon juice and reduce to a puree.
Add the garlic and salt paste and blend, then introduce the Virgin Olive Oil, a very little at a time with the blender running until you have a mayonnaise type mixture.
This Traditional Spanish Quince Alioli is perfect with roast lamb or chicken, cold meats and salads – please don´t worry about the garlic – it´s so good for you!
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