Alioli

Description

Alioli - Authentic recipe from Spain. Ready in 10 min. Try it now!

1. 1

   Peel 4 garlic cloves and pound them in a mortar with 1 tsp salt to a fine paste (the traditional method). Alternatively, blend finely in a food processor. Add 2 egg yolks.

   ⏱️ approx. 8 min

   💡 Tip: Alioli (from Catalan 'all i oli' = garlic and oil) is the classic Spanish garlic sauce. Pounding the garlic is the most authentic method — it develops a more intense flavour than chopping.

2. 2

   Add 150 ml olive oil very slowly, drop by drop, stirring constantly into the garlic-egg yolk paste — exactly as you would for mayonnaise. Season with 2 tbsp lemon juice, 1 tsp mustard and pepper.

   ⏱️ approx. 12 min

   💡 Tip: Incorporating the oil slowly is the critical step — adding it too quickly will break the emulsion. Use a whisk or an immersion blender. The mustard helps with emulsification.

3. 3

   Check the consistency: alioli should be creamy and firm, like mayonnaise. Adjust seasoning and refrigerate. Serve with Patatas Bravas, grilled dishes or as a dip.

   ⏱️ approx. 4 min

   💡 Tip: True traditional alioli contains no egg — only garlic and olive oil (difficult to emulsify). The more modern version with egg yolk is easier and more stable. Don't skimp on the garlic.