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Allioli
In my Gouda posting (one of the last shots) you see the front side of my all-time favorite restaurant: La Cubanita. It’s a very informal and fun tapas bar where you can write on the walls and drink sangria through a straw.
As soon as you sit down at one of their cozy tables they bring you a basket filled to the brim with delectable fresh, chewy bread and with it comes this amazing allioli. That’s what I had in mind when Elena emailed me and asked me if I needed her recipe for Catalan allioli. I jumped at the chance!
Now I know there’s not supposed to be egg yolk in an authentic allioli. Seriously, the name kinda says it all; all-i-oli. Garlic-and-oil. I first tried the original version—the one with just garlic, oil and a pinch of salt—and was surprised I actually got an emulsion going without the yolk, but flavor-wise I prefer the mayonnaise version. Sacrilege, I know.
I used my immersion blender and whipped up a large batch of homemade allioli in no time. We served it with Moroccan flatbread during our last BBQ. It was a big hit!
If you’re a garlic junkie, as I am, this one’s for you!
Ingredients:
3 garlic cloves
roughly 1 cup olive oil
1 large egg yolk
lemon juice
worcestershiresauce
salt
Directions:
You can do this with a mild olive oil as well as with a real peppery extra-virgin oil. I opted for the mild one because I wanted a light flavor.
My garlic cloves were huge. One clove pretty much equaled 3 medium cloves. Feel free to use more or less. Give it a rough chop.
You’ll also need fresh lemon juice. Just a squeeze.
If you have a fear of salmonella you can choose to buy pasteurized eggs for this purpose. I used a regular, fresh egg yolk.
In your blender or immersion blender bowl combine the garlic, egg yolk, 1/4 tsp salt, and a squeeze of lemon juice. Add enough oil to cover the ingredients and blitz until you have an emulsion going.
This is what said emulsion looks like.
That’s your cue to slowly drizzle in the oil while continuing to blitz. And I mean really slowly.
Keep drizzling in oil until you have the exact consistency you like. I stopped around 1 cup of oil.
Check the seasoning and add salt when needed. I wanted to bring out the flavors even more and what better way to do that than by adding a few drops of worcestershiresauce? It really adds depth.
This was seriously good! I literally whipped it up in 3 minutes straight, I couldn’t believe it. The allioli is so creamy, flavorful and nice and heavy on the garlic. Exactly how I like it.
Thanks a million, Elena!
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24 Comments »
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I could drink this sauce with a straw. You make it look so easy. Thanks for sharing the recipe Elena and Kay!
@Maria:
Trust me when I say it doesn’t just look easy, it is easy!
Mmmm… Garlic… Looks like it would be a brilliant dip for chips (french fries) as well. How long does it keep in the fridge?
@Yaara:
It’s basically home made mayonnaise. So I wouldn’t take it past 5 to 7 days in the fridge.
too bad you cant make it in large batches and ship to the us of a…….i would be a big customer hahaha. thanks for the early morning mouth water
I love this with chips. Nom nom nom. In fact, it reminds me of buying a horn of chips (french fries) in Amsterdam and having a big squirt of mayo on the side :D
I had some fantastic, proper allioli (without egg) in Chile with my king crab. The freshest crab meat and a little bowl of allioli to dip it in. It was divine and cost basically nothing (in a small town called Puerto Natales in Southern Chile).
@Karohemd:
I tried the authentic version just for the heck of it, not knowing what to expect and it’s actually surprisingly easy to get an emulsion going with just the garlic and oil. Especially when you use the immersion blender :)
I have everything necessary to do it so I shall try for the next BBQ. :)
Oh boy this looks good.
I made this last night adding a few drops of hot sauce and served it with grilled shrimp. Oh my gosh… it was wonderful. There wasn’t a drop left in the dish. I’m invited to a BBQ this weekend and I’ve been ordered to double the recipe and not show up without it. Great idea – great pictures! Thanks!
I put garlic in everything. If a recipe doesn’t call for it, I usually add it anyways. I’ve never put worcestershire sauce in mine though. I usually add whatever herbs are growing though.
Yaaay! You worked wonders with my recipe, I must say that.
Oh, and I had forgotten to mention about the name being literally “garlic-and-oil”, but I see you took care of it ;-)
I wonder if using Grapeseed oil would alter the taste in anyway. I use that rather than Olive Oil because of the health benefits and in cooking I can’t tell any difference over Olive Oil.
I really like your recipes and especially recipes like this one, they are so usable and easy. Thanks!
@ Janie:
From what I understood Allioli is really supposed to be made with garlic and olive oil to get that really characteristic flavor. I have no idea how grape seed oil would taste but I assume it’ll be great as well.
Ah, so this is the mysterious Allioli! Here in Romania we just call it garlic cream. I usually crush the garlic until it turns to a paste, and then use my hand mixer, but the immersion version sounds so much easier!
Over here we usually eat it with fish or roast chicken, but also plain on bread for a flavourful snack.
I had something similar to this in the US at a Lebanese restaraunt and always wondered how in the hell did they make that, whats in it? Well this sounds like it and I am so happy. Will be trying this weekend. Thanks Kay!
That looks so smooth and creamy and good! It is sometimes hard to believe that plain old oil can be turned into that.
Hi, I am sorry to say this is a mayoneise sauce with a variation… All i Oli is only oil, garlic and salt…
@Carmen:
Did you actually take the time to read the posting? Because I don’t think you did.
Hi there!! That looks delicious but I tried making it myself and it came out the complete opposite. It came out yellowy like the egg yolk and very runny and smelled of olive oil. Is there anything I might have done wrong?
About to make this!
Will keep you updated
This is, by far, my all-time favorite website ever. Just started work in my very first prep cook job and I can’t wait to surround myself with food all of the time. I’ll be making this for sure.