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Alioli garlic sauce served with fresh bread
Intense and rich Spanish Alioli

Traditional Spanish Alioli

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Alioli ('all i oli' - garlic and oil) is the ancestor of mayonnaise. The essence is emulsion: whipping two unmixable liquids (oil and the water in garlic/egg) into a stable cream. It's a test of patience, but the result is an incredibly intense, creamy garlic wonder.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Mortar and Pestle or Whisk/Bowl

Allergen Information

⚠️ Egg

Instructions

1 ✓

Crush the garlic into a paste with the salt in a mortar (or grate very finely). Mix in the egg yolk.

Tip: The lecithin in the egg yolk is a powerful natural emulsifier helping to bind oil and water.
2 ✓

Begin adding the oil drop by drop while whisking continuously and vigorously.

Tip: This is the critical point. If you add oil too fast, the droplets merge and the sauce will 'break'.
3 ✓

Once it absorbs half the oil and thickens, you can pour the rest in a very thin, steady stream.

Tip: Thickening indicates the oil droplets are successfully dispersed.
4 ✓

Finish by seasoning with lemon juice, which whitens the sauce and lightens the texture.

Tip: Acid helps stabilize the emulsion and cuts through the richness.

Recipe FAQ

What if it separates (breaks)?
Start fresh in a clean bowl with a new egg yolk, and slowly whisk in the broken sauce drop by drop. It will emulsify again.

Ingredients

  • 4 cloves Garlic
  • 2/3 cup Sunflower Oil (or mild Olive Oil)
  • 1 large Egg Yolk (room temperature)
  • 1 tsp Lemon Juice
  • 1 pinch Salt