Allioli de CodonyQuince Aioli

Name: Allioli de Codony (Quince Aioli)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Andorra
Ingredients: 400 g Quince (peeled and chopped); 300 ml Water; 2 pcs Egg Yolk (pasteurized); 10 g Garlic (finely grated); 250 ml Extra Virgin Olive Oil; 15 ml Lemon Juice; 6 g Salt

Allioli de Codony is a Pyrenean quince-and-garlic sauce made in several ways. This emulsified version uses cooked quince and pasteurized egg yolk.

Prep

20m

Cook

20m

Serves

Estimated

Nutrition

Per serving

396kcal

Calories

Protein

40g

Fat

11g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Quince Base

400g
Quince (peeled and chopped)
300ml
Water

Sauce

2pcs
Egg Yolk (pasteurized)
10g
Garlic (finely grated)
250ml
Extra Virgin Olive Oil
15ml
Lemon Juice
6g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Simmer the quince in the water until very soft. Drain well and mash or blend the fruit until smooth, then let it cool.
02
Whisk the egg yolks, garlic, and salt together in a bowl.
03
Whisk in the cooled quince purée, then slowly drizzle in the extra virgin olive oil while whisking constantly until the sauce thickens and emulsifies.
04
Stir in the lemon juice, taste, and chill the sauce before serving.

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