This wickedly delicious garlic mayonnaise originated in Catalonia and quickly spread throughout Spain. In its purest form, this sauce would never be made with egg yolk – only olive oil, garlic and salt - however it is easier to achieve the emulsion at home by using the yolk, for a creamy texture.
Makes 2 ¾ cups; Serves 6 people.
Alioli is a quintessential sauce and is such a wonderful accompaniment to almost anything including roast beef and other cold meats or vegetables such as artichokes, asparagus or poached leeks. It’s also an amazing as a sauce for olive oil-fried seafood, like tender calamari, and is delicious drizzled over young lamb chops, roasted chicken, grilled fish and seafood, such as lobster grilled on the half shell. For a decadent occasion, add an additional clove of garlic to the recipe and a little extra lemon juice, and toss hot olive oil-fried potatoes (in chunks) with the alioli. Sprinkle a pinch of cayenne or paprika on top or spoon a dollop of sundried tomato paste on top and serve.
Tips: • Ensure all of your ingredients are at room temperature to make this recipe. • If you want to tame the flavor of raw garlic, blanch the garlic for a couple of minutes in boiling water or you can substitute sweet smoky roasted garlic, instead of raw. • Additional flavoring: You can also add almost anything to flavor this alioli, like fresh herbs, other citrus juice, olive tapenade, sundried tomato paste, grainy mustard, miso paste (omit the salt in the recipe, if using miso) and even brandy…