Alioli
Alioli literally means 'garlic and oil' in Catalan. The sauce is ancient and Mediterranean, mentioned by Roman writers, and is the ancestor of modern mayonnaise.
The traditional Spanish garlic emulsion of olive oil and garlic, pounded or whisked into a thick, pungent sauce. Made without egg in Catalonia.
Ingredients
Method
Crush the garlic and salt to a smooth paste in a mortar with a pestle.
Add the oil drop by drop, grinding constantly in one direction, until the mixture thickens and starts to emulsify.
Continue adding the oil in a very thin trickle, working steadily, until the sauce is thick and glossy.
Stir in the lemon juice and adjust the salt. Serve with grilled meat, fish, paella or potatoes.
Use a mild olive oil — a very peppery one turns bitter when emulsified. For an easier version, add one egg yolk and blend.
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Serve with
Dishes that go well with Alioli
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