Aioli - garlic Mayonnaise

This recipe has little in common with the snow-white mass, squeezed from the tube. And one smells for at least three days after.

Ingredients (must be cold):
10 large garlic cloves
350 ml olive oil
A little salt

Preparation:
Press out the garlic with the garlic presser. Under constant stirring ad only a little bit of oil, then constantly more and more. Season with salt.

Variations:
With a bit of white bread debarked, the Aioli becomes more creamy. Also a shot of lemon juice may be added. There is also a version in which about 100 ml of milk is added. Often, an egg yolk is mixed in, however, the Aioli doesnt stay fresh for long in this case.

Romesco sauce

This sauce tastes excellent with grilled meat and fish.

Ingredients:
1 hot chilly pepper
3 garlic cloves
Olive oil
1 slice white bread without crust
2 medium-sized tomatoes
2 cl wine or sherry vinegar
50g skinned almonds
Salt and pepper

Preparation:
Roast the almonds in a dry pan and, together with the 3 cloves of garlic and the seeded chilly pepper, hackle everything with an immersion blender.
Skin the tomatoes (briefly put into boiling water) and add them together with the bread and the almonds. Puree everything until a homogeneous mass arises.
Stir in the olive oil and wine (or vinegar). Then season with salt and pepper.