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Alioli espagnol

Name: Alioli espagnol
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: ES
Ingredients: 6 cloves (about 30 g) garlic, peeled, green sprout removed if any; 1/2 tsp fine sea salt; 250 ml mild extra virgin olive oil (or half olive oil, half sunflower oil); 1 tbsp water, at room temperature; 1 tsp fresh lemon juice (optional)

15m

Prépa

Cuisson

Portions

Moyen

Difficulté

Une émulsion crémeuse d'ail écrasé et d'huile d'olive, travaillée à la main. Parfaite sur du pain ou avec des légumes grillés.

#spanish#condiment#garlic#aioli#dip#mediterranean

Portions

8portions

Ingrédients

Nutrition

calories260

protein0g

carbs1g

fat29g

fiber0g

Par portion

Étapes

Salt the garlic

Put the peeled garlic cloves and salt in a mortar (or a small deep bowl if using a hand blender). The salt draws out moisture and helps break the garlic down into a smooth paste instead of a stringy mush.

6 cloves garlic, peeled
1/2 tsp salt

✅ C'est prêt quand : the garlic is cut into small pieces coated with salt

Crush to a paste

Using the pestle, grind the garlic and salt firmly against the sides of the mortar in a steady circular motion until there are no lumps left. This is the base of the whole sauce, so take the time to get it truly smooth.

6 cloves garlic (from step 1)
1/2 tsp salt (from step 1)

✅ C'est prêt quand : the garlic looks like a wet, pale paste with no visible pieces

Start the emulsion

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Build the sauce

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Loosen and balance

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Rest before serving

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Salt the garlic

6 cloves garlic, peeled
1/2 tsp salt

✅ C'est prêt quand : the garlic is cut into small pieces coated with salt

Crush to a paste

6 cloves garlic (from step 1)
1/2 tsp salt (from step 1)

✅ C'est prêt quand : the garlic looks like a wet, pale paste with no visible pieces

Start the emulsion

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Build the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Loosen and balance

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Rest before serving

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History & Culture

The Story Behind the Dish

📍 Catalonia and the Mediterranean coast of Spain📅 Ancient, with roots going back to Roman times🧄 ES

Garlic-and-oil pastes have been pounded in mortars around the Mediterranean since antiquity, and alioli is Spain's enduring version of that very old idea. Its name comes from the Catalan 'all i oli', literally garlic and oil, and in its purest form it contains nothing else at all.

For centuries it was made entirely by hand, the cook turning the pestle in one steady direction until the oil and garlic bound into a thick, pale sauce. That same technique, slow and patient, is still what separates a sauce that holds together from one that splits.

⭐ Why It's Famous

It is the sauce of grilled fish and vegetables, rice dishes, and good crusty bread all along Spain's Mediterranean coast, loved for being intensely garlicky, rich and simple at the same time.

💡 Fun Fact

True Spanish alioli traditionally contains no egg at all; it is garlic and oil alone that hold together, which is exactly what makes it tricky, and satisfying, to get right by hand.

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