Spain
Patatas Bravas
Crisp fried potatoes under a fiery paprika-tomato sauce, with aioli if you like
50 min·4 servings
aioli
A Catalan and Valencian garlic sauce, originally just garlic, salt and olive oil pounded in a mortar, now usually bound with egg yolk.
Ready-made aioli sits in the chilled aisle of most supermarkets, but it is usually a garlic mayonnaise, milder and sweeter than the real thing. The version with egg yolk takes a few minutes to whisk up at home and comes much closer to the original.
Substitute:
Good mayonnaise stirred with freshly crushed garlic and a little olive oil comes close to the egg-bound version, though not to the sharp, dense pungency of the pure garlic-and-oil emulsion.
Used in · 1 recipe