Homemade Allioli/Aioli Recipes
Homemade Allioli Recipes - You may find this also spelt Aioli or aïol depending on the area of Spain, the name means garlic and oil. What is Allioli? basically its a sauce made from Garlic, Olive Oil, some versions of the sauce are closer to a garlic mayonnaise as they contain eggs, both versions of the recipe can be found below.
Homemade Allioli Recipe with eggs
3 free-range egg yolks
4 cloves garlic
½ lemon, juice only
salt and freshly ground black pepper
150ml/5fl oz extra virgin olive oil
mustard powder, optional
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. But they won't have to forgo this aioli altogether. Just use pasteurized egg yolk instead.
Store in a sealed container in the refrigerator for up to two weeks.
Extra quick allioli
3 cloves garlic
1 cup mayonnaise
2.5tsp lemon juice
Finely mince the garlic.
Add a pinch of salt, using the flat of the knife, scrape and press the garlic to make a paste that is as smooth as possible. It's making this paste from the fresh garlic that gives aioli its intense garlic flavour. Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw, harsh-tasting garlic.
Add the garlic to a small bowl, and whisk with the mayonnaise, lemon juice, and 1/4 teaspoon salt., cover and refrigerate for 30 minutes to allow the flavours to develop.
Homemade Allioli Recipe NO eggs
Place garlic slices in a mortar with salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Unlike a traditional mayonnaise, this will last for weeks in the fridge.
TIP - Since this sauce has such a sharp flavour from the garlic, don't use a really strongly flavoured olive oil which wont clash with the garlic, use something on the mild side, or mix with a neutral vegetable oil.