Authentic Homemade Allioli (Spanish Garlic Aioli) Recipe

Ingredients

4 cloves of garlic
1/2 teaspoon of salt
1 cup of extra virgin olive oil
1-2 tablespoons of fresh lemon juice

Steps and instructions

Peel the garlic cloves and put them in a mortar along with the salt.
Using the pestle, smash the garlic and salt together until it forms a smooth, creamy paste.
Begin adding the olive oil slowly, a little bit at a time, while continuously stirring the mixture. It's important to add the oil slowly to prevent the mixture from separating.
Continue adding oil and mixing until you have a thick, creamy sauce. This could take around 15-20 minutes of constant stirring.
Once the allioli has reached the desired consistency, add the fresh lemon juice to taste. Stir well to fully incorporate the lemon juice.
The allioli is now ready to serve! You can use it as a dip, spread or sauce. Store leftover allioli in an airtight container in the refrigerator.

Tools for making

Mortar and pestle - Used to crush and smash the garlic cloves and salt together to create a paste.
Whisk or spoon - Used to stir and mix the ingredients together while adding the olive oil.
Container with airtight lid - Used to store any leftover allioli in the refrigerator.

Recipe variations

Add a pinch of cayenne pepper or smoked paprika for a spicy twist.
Replace the olive oil with avocado oil for a milder flavor.
Include a tablespoon of Dijon mustard for a tangy kick.
Add finely chopped fresh herbs like parsley, basil, or cilantro for added freshness.
Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, for a unique flavor profile.
For a vegan option, substitute the garlic cloves with roasted garlic or use vegan mayonnaise as a base.
Create flavored variations by adding roasted red peppers, sun-dried tomatoes, or roasted garlic to the allioli mixture.

Recipe overview

Welcome to our Allioli recipe page! Allioli is a beloved and traditional Catalan sauce that's packed full of flavor. Made with just four simple ingredients; garlic, salt, extra virgin olive oil, and fresh lemon juice, this creamy, tangy sauce is a versatile addition to any meal. You can use it as a dip for bread or vegetables, a spread for sandwiches, or a sauce for meat and fish. Our easy-to-follow instructions will guide you through each step of the process, from making a smooth garlic paste to slowly integrating the olive oil to achieve the perfect creamy texture. With a little patience and some elbow grease, you'll have a homemade Allioli that's sure to impress!

Common questions

Can I use a food processor instead of a mortar and pestle?
Yes, you can use a food processor or blender instead of a mortar and pestle. Simply add the garlic cloves and salt to the food processor and process until finely minced. Then, with the motor running, slowly drizzle in the olive oil to create a creamy emulsion.
Why is it important to add the oil slowly?
Adding the oil slowly allows for proper emulsification. If you add the oil too quickly, the mixture may separate and result in a runny consistency instead of a thick and creamy allioli.
How long does it take to make allioli?
The process of making allioli can take around 15-20 minutes of constant stirring or processing, depending on the method you choose. Patience is key to achieving the desired creamy texture.
Can I store allioli?
Yes, you can store leftover allioli in an airtight container in the refrigerator for up to a week. However, keep in mind that the allioli may thicken slightly in the fridge, so you may need to let it come to room temperature and give it a stir before serving.
What can I use allioli for?
Allioli is a versatile sauce that can be used as a dip for bread, vegetables, or grilled meats. It can also be used as a spread in sandwiches or as a flavorful sauce for dishes like seafood, potatoes, or roasted vegetables.

Serving dishes and utensils

Mortar and pestle - used for crushing and grinding the garlic and salt into a smooth paste
Whisk or wooden spoon - for stirring the mixture while adding the olive oil
Lemon squeezer - optional, but helpful for extracting fresh lemon juice without seeds
Airtight container - for storing any leftover allioli in the refrigerator

Origin stories

Allioli, which translates to "garlic and oil" in Catalan, is a staple in the cuisine of Catalonia, a region in Spain's northeast corner. This garlicky, creamy sauce dates back to at least Roman times, although it is likely even older. It's said that it was a common food for Roman soldiers, who appreciated its long shelf life and its ability to liven up even the most basic of meals. Although there are now many variations of allioli, including ones made with egg yolks, traditional Catalan allioli is made with just garlic, salt, olive oil, and a bit of lemon juice. And it's not just for soldiers anymore. Today, you'll find allioli served in homes and restaurants throughout Catalonia, where it often accompanies grilled meats, fish, and vegetables. Despite its humble ingredients, making allioli requires patience and a bit of elbow grease, as the slow, careful emulsification of the oil is what gives allioli its distinctive, creamy texture. But the effort is well worth it: a good allioli can transform a simple dish into something truly special.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.