Alioli is a Spanish staple, a garlicky mayonnaise delicious served with most seafood dishes, as a dip for chips or simply as a dip for crusty bread. In Spain when you go to a restaurant and they bring bread before the meal it will usually be served with this garlicky delight.
Ingredients:
2 large cloves of garlic, peeled
1/2 tsp sea salt flakes
2 large egg yolks
200ml sunflower oil
a little milk
Directions:
Crush garlic in a pestle & mortar with sea salt flakes until it becomes a smooth paste.
Transfer to a bowl (of a stand mixer if you have one) add egg yolks and whisk adding oil a few drops at at time until it starts to emulsify then continue to add in a thin steady stream, until all the oil is incorporated, add a splash of milk to thin to a smooth consistency.
2 large cloves garlic-peeled, 1/2 tsp sea salt flakes, 2 large egg yolks, 200ml sunflower oil, a little milk |
Note: If you do not have a stand mixer, you can use a large bowl with an electric whisk or even a hand whisk, the most important thing is to add the oil very slowly. The milk in this recipe serves to slightly thin the Alioli if very thick and also to slightly mellow any harsh flavour from the raw garlic. Ideally make this mayonnaise a few hours before you need it or the day before for the flavours to mellow slightly. |
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