Alioli (from catalan “all i oli”, “garlic and oil”) is one of the most traditional Mediterranean ingredients. Its original recipe dates back hundreds of years and is traditionally prepared in a mortar, emulsifying fresh garlic and olive oil by hand.
My recipe uses roasted garlic, and despite some criticism from the purists, I think it’s delicious! Here’s a recipe, so you can see for yourself.
By roasting the garlic you create a gorgeous caramelization. I find that raw garlic is sometimes too pungent for a sauce, especially when mixed with olive oil.
Before starting with the recipe, I will answer some common questions about this sauce…
What’s the difference between mayonnaise and aioli?
Traditionally the aioli sauce is based on crushed garlic, olive oil and salt. In mayonnaise we do not use garlic at all, but instead lemon and egg yolk are the emulsifiers.
How should I use it?
In Spain it is usually used in abundance to accompany roasted potatoes that you can find in all traditional bars, or with a delicious black rice paella, a typical dish of every restaurant on the coast of the Iberian Peninsula.
In my opinion it is delicious with sweet potatoes fries or as an accompaniment to hamburgers or your favorite steak.
How long can I keep aioli in the fridge?
This will keep for 2 to 3 days in the refrigerator, but the garlic becomes more pungent, so use a smaller amount.
How can I fix it if the aioli splits?
In a small bowl, lightly beat a yolk at room temperature (I recommend) and add a spoonful at a time (without ever stopping), mix the crazed mayonnaise: et voila, recovered and delicious!
- 1 bulb of garlic
- 1 egg yolk
- 3/4 cup vegetable oil
- to taste salt
- a drizzle olive oil
- 1 lemon
- Preheat the oven at 400°
- Cut top of the garlic bulb, drizzle with olive oil , wrap with foil and place in baking tray.
- Cut a lemon in a half and grill both halves until char the surface.
- Place the tray in the oven and bake for 35 minutes.
- Take out the tray from the oven and let it cool.
- Separate the yolk from the white and place in 2 different bowls.
- Using a strainer, squeeze the roasted lemon in bowl with the egg yolk.
- Remove the cloves from the roasted bulb and place in bowl with the yolk and lemon.Add a pinch of salt to taste.
- Grab a whisk and break down the cloves until dissolved.
- Grab a kitchen towel and place under the bowl(to stop the bowl from moving while adding oil)
- Slowly start adding 3/4 of olive oil to our mixture, always be sure that every drip of oil is incorporated before adding any more to avoid the aioli braking.
- Continue to whisk until our Aioli has the right texture and consistency and enjoy!