Spanish Alioli (Garlic Mayonnaise Sauce) Recipe

Name: Spanish Alioli (Garlic Mayonnaise Sauce)
Prep time: 10 min
Total time: 10 min
Ingredients: 4 garlic cloves, medium to large; 1/2 teaspoon kosher salt, or more, to taste; 2 egg yolks; 1 cup extra-virgin Spanish olive oil; 1 1/2 tablespoon fresh lemon juice; Serving suggestions: spoon on fish, spread on sandwiches, or use as a dipping sauce for French fries

Prep: 10 mins

Cook: 0 mins

Total: 10 mins

Servings: 12 servings

Yield: 1 1/2 cups

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Alioli (similar to French aioli originating from Provence) is one of the most common Spanish sauces. It originated in Catalonia, in the northeast of the country on the border of France, where it's made with nothing but olive oil, crushed garlic, and salt and is called allioli. Throughout the rest of Spain it's made with egg as well, and it's a popular sauce for a variety of traditional foods.

The name alioli comes from the Catalan words for the two main ingredients all (garlic), i (and), and oli (oil). It is quick, simple, and very flavorful, so it is easy to understand why it is so popular in Spain. This recipe uses two egg yolks, which makes it bind easier. The eggless Catalan recipe is harder to emulsify.

Serve this alioli with meats, fish, or vegetables; spread it on sandwiches or bread; or use it as a dipping sauce for French fries.

The Spanish also use it as an ingredient in main course recipes and serve it alongside patatas bravas, croquetas de jamon, and fish soup.

4 medium to large cloves garlic
1/2 teaspoon kosher salt, or more, to taste
2 large egg yolks
1 cup Spanish extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice

Gather the ingredients.

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Peel and mince the garlic.

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Using the flat side of a large knife, crush the garlic.

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Place the crushed garlic into a small mortar and pestle, add the 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.)

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Crack the eggs and separate the yolks into a small mixing bowl.

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Transfer the garlic paste to the bowl and whisk to blend.

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With a hand mixer on low speed, slowly pour in the olive oil in a very thin, steady stream until a creamy sauce begins to form.

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Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

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Serve with fish, as a condiment for your favorite sandwich, or as a dipping sauce for French fries. Enjoy.

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Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Tips

The traditional version of this sauce did not have egg yolks, but the yolks make it easier to blend. Feel free to omit the eggs, but be ready to work, as getting just oil and garlic to achieve a thick texture takes a lot of whipping.
The alioli will keep for two to three days when stored covered in the refrigerator. The garlic flavor will become more pronounced, so if you plan on making the sauce ahead of time, you may want to add fewer garlic cloves.

Recipe Variations

Spicy alioli: After the sauce is made, season it with cayenne pepper for a spicier taste.
Saffron alioli: Infuse the lemon juice with threads of saffron before adding to the garlic mayo. This will give you a mellow but flavorful version.
Truffle alioli: Add a drop or two of truffle oil to the finished alioli.

Perfect Homemade French Fries

Nutrition Facts (per serving)
28	Calories
2g	Fat
1g	Carbs
1g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	28
% Daily Value*
Total Fat 2g	3%
Saturated Fat 1g	3%
Cholesterol 46mg	15%
Sodium 65mg	3%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 1g
Vitamin C 1mg	5%
Calcium 8mg	1%
Iron 0mg	1%
Potassium 19mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.