Traditional Spanish Alioli Recipe

Ingredients

  • 4 garlic cloves, peeled
  • 1/2 teaspoon of salt
  • 1 large egg
  • 1 cup of extra virgin olive oil
  • 2 tablespoons of fresh lemon juice

Steps and instructions

  1. In a mortar, combine the garlic and salt. Pound them together until they form a smooth paste.
  2. Add the egg to the mortar and whisk it in until it's completely combined with the garlic paste.
  3. Slowly begin to add the olive oil, a few drops at a time, while continually whisking the mixture. It's important to add the oil slowly so that it emulsifies with the egg and doesn't separate.
  4. Once you've added about a quarter of the oil and the mixture is thick and creamy, you can start to add the oil in a thin stream, still whisking constantly.
  5. When all of the oil has been incorporated, stir in the lemon juice. The mixture should be creamy and thick, similar to mayonnaise.
  6. Taste the alioli and add more salt or lemon juice if necessary. Serve immediately, or cover and refrigerate for up to one week.

Tools for making

  • Mortar and Pestle - Used to crush and combine the garlic and salt to form a paste.
  • Whisk - Used to whisk the egg into the garlic paste and emulsify the olive oil.
  • Measuring spoons - Needed to measure the salt and lemon juice accurately.
  • Citrus juicer - Useful for extracting fresh lemon juice.
  • Storage container - To store the alioli if not serving immediately.

Recipe variations

  • Roasted Red Pepper Alioli: Add roasted red peppers to the garlic paste before whisking in the egg and olive oil for a smoky and flavorful twist.
  • Herb Alioli: Blend in your choice of fresh herbs such as basil, cilantro, or parsley to add a refreshing herbal note to the alioli.
  • Spicy Alioli: Mix in some hot sauce, cayenne pepper, or crushed red pepper flakes to give the alioli a spicy kick.
  • Citrus Alioli: Replace the lemon juice with lime or orange juice to infuse the alioli with a tangy citrus flavor.
  • Saffron Alioli: Dissolve a pinch of saffron threads in warm water and add it to the garlic paste for a fragrant and vibrant alioli.
  • Black Garlic Alioli: Use black garlic instead of regular garlic for a unique and slightly sweet flavor profile.

Recipe overview

Alioli, also known as aioli, is a beloved Mediterranean sauce that's widely used in Spanish, French, and Italian cuisines. Its name comes from the key ingredients: "ail" is garlic in French, and "oli" is oil. This recipe for traditional alioli captures the simple, fresh flavors of the Mediterranean. In this recipe, you'll be creating an emulsion of garlic and olive oil, with an egg to help the process along. The result is a creamy, flavorful sauce that's perfect for dipping, spreading on sandwiches, or drizzling over vegetables. Adding a splash of fresh lemon juice enhances the flavor and adds a touch of acidity. The process of making alioli requires a bit of patience, but the end product is well worth the effort. You'll be rewarded with a versatile sauce that elevates any dish it's added to. Once you master this basic recipe, feel free to experiment by adding your favorite herbs or spices. Enjoy the process and the delicious results!

Common questions

  1. Can I use minced garlic instead of garlic cloves? No, it is recommended to use garlic cloves for this recipe to achieve the best flavor and texture.
  2. Can I use vegetable oil instead of olive oil? While olive oil is traditionally used in alioli, you can use vegetable oil as a substitute. However, it will alter the flavor of the alioli.
  3. What can I serve alioli with? Alioli is a versatile sauce that can be served with a variety of dishes. It pairs well with grilled meats, seafood, vegetables, and can be used as a dip for bread or fries.
  4. How long does alioli last in the refrigerator? Alioli can be stored in the refrigerator for up to one week when stored in an airtight container.
  5. Can I make alioli ahead of time? Yes, alioli can be made ahead of time and stored in the refrigerator. However, it is best to consume it within one week for optimal flavor and freshness.

Serving dishes and utensils

  • Mortar and Pestle - Used to crush and combine the garlic and salt to form a paste.
  • Whisk - Essential for whisking the egg and olive oil together to create a creamy alioli.
  • Citrus Juicer - Helps extract fresh lemon juice for added flavor in the alioli.
  • Containers - Used for storing the alioli in the refrigerator if not serving immediately.

Origin stories

Alioli, known as "the butter of the poor," is a popular sauce in the Mediterranean region, specifically in Spain. Its name comes from 'All i oli' in Catalan, meaning 'garlic and oil', which essentially are the two main ingredients of this beloved concoction. While it's a staple now, the original alioli didn't contain egg. In fact, the egg was introduced much later to help emulsify the ingredients. In the old days, making Alioli was a laborious process because each clove of garlic had to be pounded with a mortar and pestle until it was reduced to a pulp. Then, the oil was added drop by drop, while stirring constantly to create an emulsion. The result was an aromatic and flavorful sauce that could be used to enhance a multitude of dishes. It's said that a good cook could make alioli using just a clove of garlic, oil and a wooden spoon. Today, the process is much simpler with the use of modern appliances, but the essence of alioli remains the same: a simple sauce with a big flavor.

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.