Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (2024)

FAQs

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise? ›

Aioli, allioli, or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

Aioli, allioli, or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

Both are used to describe a Mediterranean sauce or dip that originated in Catalonia, in the northeast of Spain, and across the border on the French Mediterranean coast. The term 'aioli' is more commonly used in French and English, while 'alioli' is also used in Spanish and Catalan.

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

Extra virgin olive oil: A nutritious and flavorful alternative to neutral oil, which is often used in aioli recipes. I recommend a high-quality Italian olive oil like our Nocellara. Its mild, buttery taste and low bitterness won't overpower the other ingredients.

What is aioli sauce made of? At it's simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don't separate over time.

True aioli is an emulsion of just mashed garlic, olive oil and a pinch of salt. Making it is laborious, because you have to add the oil a drop at a time, pounding it together with a mortar and pestle. Aioli is extremely thick and used as an ingredient in traditional Mediterranean dishes.

I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks. Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores.

Anywhere you might use mayonnaise, you could probably use aioli. Here are some ideas: As a dip for prepared artichoke, French fries, crispy potato wedges (shown below) or sweet potato fries. As a sandwich spread, perhaps in lieu of mayo on my veggie breakfast sandwich.

There is an ongoing debate as to whether an aioli is healthier than its cousin mayonnaise. Mayo is essentially any neutral flavored oil, with egg yolk, vinegar and lemon juice, whereas an aioli begins with pounding garlic, which has many health benefits, with a mortar and pestle and using olive oil instead of canola.

Why do Americans call aioli garlic aioli? ›

The name itself comes from the Catalan words for oil and garlic (spelled allioli there), making its name on many local menus, “Garlic Aioli,” redundant.

Aioli is a French sauce made with garlic, egg, and olive oil. If you describe aioli as "fancy mayonnaise," you're not wrong! Although aioli is extremely similar to mayonnaise, there are a few basic differences.

noun. ai·​o·​li (ˌ)ī-ˈō-lē (ˌ)ā- : a mayonnaise flavored with garlic and sometimes other ingredients (such as red pepper)

In his authoritative book Catalan Cuisine Colman Andrews quotes an old Catalan saying, "allioli made with egg is just fancy mayonnaise". In greater Spain it is called alioli (ah-lee-ohlee) and is often made with egg. Aioli is another garlic and oil emulsion sauce from Provence in France.

Using all olive oil often results in bitter aioli (the ancients may have liked bitter aioli, but I do not), and the oil may contain imperfections that prevent emulsion. The other secret is to add the oil SLOWLY.

A runny, broken aioli is a very common problem that plagues kitchens everywhere, and there are several ways to troubleshoot it. In the case of having too much liquid in the beginning, be it in an extra squeeze of lemon juice or too much water, we recommend that you simply add an extra egg yolk.

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks. Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores.

Directions. Blend mayonnaise, cilantro, jalapeño pepper, garlic, lime juice, cumin, and salt in a blender or food processor until smooth. Pour mixture into a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

A thick garlic sauce, aioli is a traditional condiment in the cuisine of Provence, France, and Catalonia, Spain. True aioli is an emulsion created with just garlic and extra virgin olive oil. This makes the common menu item, “garlic aioli,” rather redundant.