Allioli, also known as aioli, is a traditional Catalan garlic and oil sauce that is popular across Spain. Made with just garlic, oil, lemon, and salt, this recipe is as authentic as they come. Borrowed from renowned chef José Andrés, this allioli is rich, pungent, and incredibly delicious when paired with grilled meats, seafood paella, fried potatoes, or dippable vegetables.
The process of making allioli is labor-intensive but rewarding. Using a mortar and pestle to crush the garlic and slowly incorporate the olive oil results in a creamy and flavorful sauce that is worth the effort. Traditionally served alongside grilled meats like lamb, chicken, and pork, allioli enhances the flavors of these dishes with its bold taste.
In coastal regions, allioli is also a perfect accompaniment to seafood such as shrimp or grilled fish. Additionally, it can be used as a dip for roasted vegetables, potatoes, or rustic bread, adding a Mediterranean touch to any meal. Whether spread, dipped, or dolloped, allioli elevates everyday dishes and makes them memorable.
It’s important to note the difference between allioli and aioli. While “aioli” has been adopted into English to refer to garlic mayonnaise, it originally comes from Provençal roots, combining the words for “garlic” and “oil.” Allioli is essentially the Catalan equivalent of this sauce, and both originally contained no egg yolks, like the traditional recipe shared by José Andrés.
When making allioli, patience is key. It may seem impossible for the crushed garlic and olive oil to come together in a thick and creamy sauce, but with persistence and slow additions of oil, the magic will happen. Keeping a steady hand and a circular motion with the pestle will eventually result in a smooth and dense allioli that is well worth the effort.
For those attempting to make allioli at home, it’s recommended to add the oil very slowly, in small amounts, to ensure the sauce emulsifies properly. An olive oil dispenser with a pour spout can provide better volume control and help achieve the desired consistency. So, roll up your sleeves, grab a mortar and pestle, and get ready to experience the authentic flavors of Catalan cuisine with this traditional allioli recipe.
