Garlic mayonnaise

Garlic mayonnaise

Alioli

By
From
Spanish Made Simple
Serves
8

Alioli is such a versatile sauce that combines well with so many dishes. It can be fine-tuned to incorporate a distinctive flavour and accompany specific types of food, for example saffron, lime, pimentón – you name it.

Ingredients

Quantity Ingredient
1 egg
2 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon salt
100ml vegetable oil
100ml extra virgin olive oil

Method

  1. Put the egg, garlic, lemon juice, salt and a drizzle of either oil in a small jug. Using a stick blender, blitz all the ingredients together. With the blender still going, very slowly trickle in the remaining oils until they have all been added and the alioli has completely emulsified.
  2. If you are unlucky enough that your alioli splits, just start again with a bit of water in the jug before pouring the split mixture into it and blitzing it again.

Variations

  • Alioli can be turned into something completely different and become a key ingredient in its own right if blended with some more substantial extras. This is a popular technique in Spain when making canapés at home, or at least in my family, where we add grated Manchego cheese in generous amounts and spread it on toast. Another good variation is to add some finely chopped mussels preserved in escabeche or cockles in brine, then fill vols au vent or tartlets with the alioli and sprinkle some snipped chives on top.
Tags:
Spanish
simple
weekday
tapas
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