Spanish garlic allioli/aioli

• porsjoner: 200mL
• aktiv tid: 20 minutes
• total tid: 20 minutes

Ingredienser

20 g garlic, minced

2 g sea salt

200 g extra virgin olive oil

Fremgangsmåte

Make a smooth paste with just the garlic and the salt. (I cut the cloves into slices to make this step easier, but it is not strictly necessary.)

Once smooth, keep adding the oil little by little. Ideally, use a bottle to control the dripping, and don’t rush it.

Remember to try to make a constant, slow movement rather than speeding up and changing the intensity. (Legend says you should only twist in one direction … but ...)

Notater

Real allioli has only two ingredients: garlic and oil. Garlic is a natural emulsifier if broken down properly, in this case after crushing the “madre” out of it.

It’s a recipe that requires patience and technique, and I honestly would say that if you add an egg yolk to the mix but still make it the traditional way, with a mortar, you will still get an amazing sauce, and it will be 100 times easier. Purists may not allow you to call it “allioli,” though.