Alioli comes from Catalan and it means garlic and oil.
In the past, Alioli was considered a sauce for the poor and lower classes. The sauce for the rich and the wealthy was an egg paste called mayonnaise, of course, today there isn’t such a distinction. Its history may be so long as to go back to the Egyptians, who passed it on to the Romans, who in turn spread out in Italy and the Iberian Peninsula. Originally it was a preparation of crushed garlic and olive oil, mixed together until they formed a cream.
For all alioli recipes, one thing is true, never stop stirring!
If you want a quick cheat then just mix crushed garlic with mayonnaise but for a taste of authentic Spain then take your time and enjoy.
Dedication: For Kate with love x
- 4 Garlic medium to large
- ½ tsp Salt or more, to taste
- 2 Egg yolks
- 1 ½ tbsp Fresh lemon juice
- 240 ml Olive oil extra virgin
- Peel and mince the garlic cloves.
- Place the minced garlic into the mortar. Using the pestle, begin to pound the minced garlic until it is well-mashed.
- Separate the egg yolk from the egg white. Incorporate the egg yolk and salt into the bowl with the mashed garlic. Stir well. Discard the egg white.
- Very slowly, and adding only a little bit at a time, begin to incorporate the oil while mixing the garlic, egg yolk, and oil constantly. This is the step that requires patience! Be sure to go slowly so that the garlic and oil have a chance to blend well.
- Once the mixture begins to thicken, incorporate the lemon juice. The resulting texture should be a creamy, smooth mayonnaise.
- Refrigerate the mixture, which should last a few days.
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