Arguably the most famous sauce used in tapas and the Catalan cuisine, Alioli - or Aioli as it is known in French - is incredibly versatile and can be used for just about anything! Just try it on top of some Tomato Bread or Patatas Bravas.
One requisite though: you can't be afraid of garlic!
- Chop the garlic and add it to a morter (or another mixing bowl)
- Mash the garlic to a paste with a pestle or similar
- Separate the egg and add the yoke
- Add a pinch of salt
- Blend with a hand blender on low speed
- Add the oil to the mixture gradually, making sure to keep blending the whole time
- Continue adding the oil until a thick texture is obtained, taking care not to add too much oil at the time or overmix as this could cut the mixture, making it runny
- Once the desired texture is obtained, serve and enjoy!
- If you do not wish to use an egg, you can also use 100 ml of milk. The procedure is the same.
- Both olive and sunflower oil can be used. Olive oil gives the alioli a stronger taste, while sunflower oil makes it milder.