Alioli (Traditional Spanish Garlic and Olive Oil Emulsion)

July 23, 2024

Alioli (Traditional Spanish Garlic and Olive Oil Emulsion) - kvalifood.com

True alioli is only garlic, olive oil, and salt – the name literally means “garlic and oil” in Catalan. No egg. The emulsion forms by pounding garlic to a paste in a mortar and pestle, then adding oil drop by drop. Adding egg makes it garlic mayonnaise, which is a different thing.

Makes ca. 200 ml (4 servings)

Ingredients

4 garlic cloves, peeled, halved, germ removed
150 ml extra virgin olive oil, room temperature
1/4 tsp fine sea salt
1/2 tsp fresh lemon juice (optional)

Directions

Place the garlic and salt in a large mortar. Pound until completely broken down into a smooth, creamy paste with no visible pieces. This takes 2-3 minutes.

Begin adding olive oil drop by drop. After each drop or two, work the pestle in steady circular motions against the sides of the mortar to incorporate the oil into the garlic paste. The paste should absorb each addition before the next.

After about 2-3 tbsp of oil have been incorporated and the mixture looks like a thick, matte paste, increase the flow to a very thin stream. Continue working the pestle steadily.

If using lemon juice, add it once roughly half the oil is incorporated. Continue adding the remaining oil.

Stop when the alioli is thick, creamy, and holds its shape. The texture should be matte, not shiny. Taste and adjust salt.

Notes

All ingredients must be at room temperature. Cold oil is harder to emulsify.

Removing the garlic germ (green sprout in the center) reduces bitterness.

If the emulsion breaks, start over with a fresh garlic clove pounded to paste in a clean mortar, then add the broken alioli drop by drop as if it were oil.

Serve with rice dishes, fideuaa, grilled seafood, roasted vegetables, or bread.