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Spanish Recipes

Spanish food recipes, including tapas and traditional Spanish dishes from different regions of Spain.

Alioli (garlic mayonnaise) recipe
02 September 2009 @ 14:16

Alioli (garlic mayonnaise) originally comes from Cataluña but is popular all over Spain. It is made from garlic, eggs, olive oil and lemon juice. It is really quick and easy to make and can be served with meats, fish, vegetables or spread on some bread.

Ingredients
4 medium to large garlic cloves
salt to taste
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil

Directions
Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.

An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.

Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

The traditional version of this sauce did not have egg yolks, but the yolks make it easier to whip.

This recipe makes approximately 1 1/2 cups.



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9 Comments


Roda Golf Rentals said:
02 September 2009 @ 13:26

Is that the dip they often serve with bread at the start on a meal. If so I will have to make some as I love it. Although I think that one has mayonaise in it??


crazywife said:
02 September 2009 @ 14:56

In Spain AliOli always comes out completely white, I have used this receipe and mine always comes out yellowy (doesnt look as nice) and also not as fluffy and light. Any suggestions on what I could be doing wrong would be great!


Jan said:
02 September 2009 @ 17:51

Crazywife, maybe try making it with one whole egg - the egg white can "lighten" it up.

RodaGolf - mayonnaise is olive oil and eggs basically, with other seasoning.




Jan said:
02 September 2009 @ 17:53

By the way, I love these blogs! Thank you so much for the recipes!


ValerieBCN said:
07 September 2009 @ 00:02

The reason it's yellowy is because alioli is not traditionally made with eggs - just garlic and olive oil. It's not garlic mayonnaise.



Lesley Brett said:
23 July 2011 @ 14:21

I lived in Spain and worked there as a cook for many years and my husband is Spanish. Alioli comes in many forms - mayonnaise based is the most used. However there is also a recipe for the white , lighter weight alioli which does not involve eggs, I think this has become more popular due not having to use uncooked eggs in a hot climate.
Recipe
100cl milk (room temperate)
200cl sunflower oil
A little vinegar 1/2 - 1tsp- white if possible or lemon juice
3 cloves of garlic (or to taste)
Salt to taste
Blitz until thick enough.

Enjoy
Kind regards,
Lesley


Lesley Brett said:
23 July 2011 @ 14:23

I lived in Spain and worked there as a cook for many years and my husband is Spanish. Alioli comes in many forms - mayonnaise based is the most used. However there is also a recipe for the white , lighter weight alioli which does not involve eggs, I think this has become more popular due not having to use uncooked eggs in a hot climate.
Recipe
100cl milk (room temperature)
200cl sunflower oil
A little vinegar 1/2 - 1tsp- white if possible or lemon juice
3 cloves of garlic (or to taste)
Salt to taste
Blitz until thick enough.

Enjoy
Kind regards,
Lesley


panoochie said:
06 December 2011 @ 17:18

can someone tell me what consistency this should be... mine seems to be quite runny, not like mayonnaise at all, tastes ok tho :)


kate said:
27 May 2012 @ 11:44

The consistency of alioli should be stiff. This is achieved by putting salt into the mortar first and then pounding the garlic into it until a paste is formed. After that, add olive oil slowly, beating all the time with pestle then add the milk until all blended. A tespoon of lemon juice or white wine vinegar helps, add this at end of oil stage. When oil is absorbed by garlic it is ready for the finishing touches.


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