Authentic Spanish Allioli or Aioli

aioli sauce ingredients
Sheri L Giblin/Photolibrary/Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 2/3 cup (12 servings)
Ratings (11)

This is a solid, authentic recipe to make the garlicky Spanish mayonnaise-like sauce known as aioli or allioli. This is an ideal sauce to serve with fried fish or seafood.

Aioli requires a lot of garlic, a fair bit of olive oil -- and a ton of elbow grease. If you want, you can add a tablespoon of chopped fresh herbs, too; I often add oregano. It is best to make in a mortar and pestle, but you can take the easy way out and use a food processor. This recipe makes about 2/3 of a cup.

What You'll Need

  • 7 garlic cloves (chopped)
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 2 egg yolks
  • 2/3 cup olive oil
  • Optional: 1 tablespoon fresh chopped oregano

How to Make It

  1. Put the garlic, salt and herbs (if using) into a mortar and pound into a paste. If you are using a food processor, buzz it well.
  2. Add the lemon juice and egg yolks and pound some more, mixing and mashing well. With a food processor, buzz just to combine.
  3. Slowly drizzle in the olive oil, mashing and mixing and stirring all the while -- it should take a good 5 minutes to get all the oil incorporated. Take your time. If you don't have time, slowly drizzle the oil into the food processor.

    Why bother with the mortar? You get a far better texture and the mashing brings out more of the aroma of the garlic and herbs.

    Keep in the fridge until needed. This aioli will last a week in the refrigerator.

    Nutritional Guidelines (per serving)
    Calories 138
    Total Fat 13 g
    Saturated Fat 2 g
    Unsaturated Fat 9 g
    Cholesterol 35 mg
    Sodium 16 mg
    Carbohydrates 4 g
    Dietary Fiber 0 g
    Protein 2 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)