|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Alioli (similar to French aioli originating from Provence) is one of the most common Spanish sauces. It originated in Catalonia, in the northeast of the country on the border of France, where it's made with nothing but olive oil, crushed garlic, and salt and is called allioli. Throughout the rest of Spain it's made with egg as well, and it's a popular sauce for a variety of traditional foods.
The name alioli comes from the Catalan words for the two main ingredients all (garlic), i (and), and oli (oil). It is quick, simple, and very flavorful, so it is easy to understand why it is so popular in Spain. This recipe uses two egg yolks, which makes it bind easier. The eggless Catalan recipe is harder to emulsify.
Serve this alioli with meats, fish, or vegetables; spread it on sandwiches or bread; or use it as a dipping sauce for French fries.
The Spanish also use it as an ingredient in main course recipes and serve it alongside patatas bravas, croquetas de jamon, and fish soup.
4 medium to large cloves garlic
1/2 teaspoon kosher salt, or more, to taste
2 large egg yolks
1 1/2 tablespoons fresh lemon juice
Steps to Make It
Gather the ingredients.
Peel and mince the garlic.
Using the flat side of a large knife, crush the garlic.
Place the crushed garlic into a small mortar and pestle, add the salt, and smash into a paste. (An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.)
Crack the eggs and separate the yolks into a small mixing bowl.
Transfer the garlic paste to the bowl and whisk to blend.
With a hand mixer on low speed, slowly pour in the olive oil in a very thin, steady stream until a creamy sauce begins to form.
Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
Serve with fish, as a condiment for your favorite sandwich, or as a dipping sauce for French fries. Enjoy.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- The traditional version of this sauce did not have egg yolks, but the yolks make it easier to blend. Feel free to omit the eggs, but be ready to work, as getting just oil and garlic to achieve a thick texture takes a lot of whipping.
- The alioli will keep for two to three days when stored covered in the refrigerator. The garlic flavor will become more pronounced, so if you plan on making the sauce ahead of time, you may want to add fewer garlic cloves.
- Spicy alioli: After the sauce is made, season it with cayenne pepper for a spicier taste.
- Saffron alioli: Infuse the lemon juice with threads of saffron before adding to the garlic mayo. This will give you a mellow but flavorful version.
- Truffle alioli: Add a drop or two of truffle oil to the finished alioli.