Quince (Membrillo) Alioli recipe
This fruity version of alioli goes really well with meat, like pork or lamb. It is made from membrillo, the quince paste.
Ingredients (serves 4)
250 g membrillo from Mariscal & Sarroca
1 garlic clove
150 ml (half extra virgin olive oil Mariscal & Sarroca and half sunflower oil)
Lemon juice to taste
Sea salt and black pepper
Crush the garlic with a little salt in a mortar and pestle. Transfer to a food processor and add the membrillo. Blend, and slowly add the oil in a thin stream, until all the oil is incorporated. Add more salt, pepper and lemon juice to taste.
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