Spanish Alioli Garlic Mayonnaise Sauce

Spanish garlic mayo recipe

The Spruce

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 12 servings
Yields: 1 1/2 cups
Nutritional Guidelines (per serving)
190 Calories
19g Fat
4g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 190
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 14%
Cholesterol 35mg 12%
Sodium 40mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 2g
Calcium 26mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Alioli (often called "aioli" in English) is one of the most common Spanish sauces. The original recipe is said to have originated in Catalonia in the northeast of the country on the border of France. The fame of alioli has spread all over Spain and is 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, easy, and very flavorful, so it is easy to understand why it is so popular in Spain.

Serve it with meats, fish, or vegetables; or just spread it on bread. The Spanish also use it as an ingredient in main course recipes. This recipe uses two egg yolks, which makes it bind easier. Traditional recipes omit the egg, which makes the emulsion more difficult to achieve. 


  • 4 garlic cloves, medium to large
  • 1/2 teaspoon kosher salt, or more, to taste
  • 2 egg yolks
  • 1 cup extra-virgin Spanish olive oil
  • 1 1/2 tablespoon​ fresh lemon juice
  • Serving suggestion: with fish, as a condiment on sandwiches, or dipping sauce for French fries

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Spanish garlic mayo
    The Spruce 
  2. First, peel and mince the garlic.

    Chopped garlic
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  3. Using the flat side of a large knife, crush the garlic.

    Crush garlic
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  4. Place the crushed garlic into a small mortar and pestle and 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.)

    Mortar and pestle with garlic
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  5. Crack the eggs and separate the yolks into a small mixing bowl.

    Yolks in a bowl
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  6. Transfer the garlic paste to the bowl and whisk to blend.

    Whisking eggs
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  7. 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.

    Beat eggs
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  8. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

    Lemon juice added
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  9. Serve with fish, as a condiment for your favorite sandwich, or as a dipping sauce for your French fries. Enjoy!

    Spanish garlic mayo
    The Spruce

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.
  • Also, if you enjoy spicy sauces and the fresh garlic flavor is not enough, after the sauce is made, season it with cayenne pepper for a spicier taste. For a mellow and flavorful version, infuse the lemon juice with threads of saffron before adding to the alioli. This will give you a beautiful saffron alioli.

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