Traditional Recipe for Alioli (or Aioli)
No matter what you call it: alioli, ali-olio, aioli, or any other combination of words meaning “garlic” and “oil”, this is just about the best tasting sauce in the world. Here in Spain (where it’s called alioli), this is served with all kinds of tapas dishes: patatas bravas, calamari, croquettes, you name it. But it’s also wonderful as a substitute for regular mayonnaise in just about anything– sandwiches, burgers, sauces, dressings… it’s just too good.
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This alioli recipe is easy to make, tastes wonderful, and is healthier than buying it already prepared– because the prepackaged stuff is generally full of nasty chemicals. I make it with extra virgin olive oil because I love the deep flavor. It’s best to choose a fruity olive oil so the flavor of the garlic isn’t overwhelmed. Don’t like the strong flavor of olive oil? Use sunflower oil instead, or a mix of sunflower and olive. It’s a flexible recipe.
Be sure that all of your ingredients are at room temperature before getting started. I use a stick blender for this, and the height of the container and the speed of the blending really helps the mixture to thicken and emulsify. If you have one, I’d suggest using it for this. If not, a food processor, traditional blender, electric mixer, or whisk will work, too.
Traditional Spanish Alioli Recipe
Ingredients:
1 egg, at room temperature
6 cloves of garlic, peeled and chopped
1 C. olive oil
1 tbsp. lemon juice (more or less, to taste)
pinch of salt
Instructions: 1. Sprinkle garlic pieces with salt and mash into a paste with the side of a knife or in a mortar and pestle.
2. Mix together egg and garlic paste in a food processor or blender.
3. In a bowl or jar, combine the lemon and oil.
4. With the blender or food processor running, add oil and lemon mixture in a thin stream, allowing it to thicken and emulsify.
5. If alioli begins to seperate, stop adding oil and mix until it smooths out, then continue adding oil. If it still won’t cooperate, remove about a tablespoon of the separated alioli from the mix and discard. Add about 1 tbsp of water in its place, and continue to mix. This should help it emulsify fine.
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