By David Harbilas
This is my attempt at destroying Spanish cuisine!
I only say that because I have such a pure love for my limited understanding of its beauty, which is similar to the beauty of Italian cuisine, namely its focus on simple techniques and uncomplicated pairings of flavors.
That’s where this recipe gets it wrong.
I seriously doubt a true Spanish chef would ruin an aioli by adding both chorizo and tomato.
Aioli is such an old sauce that to change it in the least bit by adding a vegetable would be sacrilege, never mind a protein. But after my experiments with tomatoes and chorizo I couldn’t resist.
This is exactly why the rest of the world hates American cooking–we do away with tradition. And thank God, otherwise we would all be eating prime rib and lobster newburg!
Makes 3 cups
- 1 link chorizo sausage
- 1 clove garlic
- Juice of Â½ lemon
- 1 tomato
- 3 egg yolks
- 1 Â½ cups olive oil
- salt and pepper
Preheat an oven to 350 degrees. Cut out the core of the tomato and place in a small roasting pan with a little olive oil and salt and pepper and cover with foil Roast for 2-3 hours and remove. Cool to room temperature and place the tomatoes in a blender and puree until smooth. Place the puree into a saucepan and cook over medium heat until thick, about 1 hour.
Cool the puree and place into a food processor with the chorizo, eggs, garlic and a little salt and pepper. Puree the mix and with the motor running add the olive oil until the sauce thickens. If needed add more oil than the recipe calls for. The mixture should resemble commercial mayonnaise. Season with the lemon juice and salt and pepper as needed.