Alioli is a typical sauce of Mediterranean gastronomy formed by the emulsion of olive oil and garlic.
It is usually used as a condiment in some dishes, especially in preparations based on fish or shellfish, sometimes as a sauce served separately. It is part of garlic-based sauces. It is common in regions and islands of the Mediterranean arch between Spain, France and Italy, such as Provence (where it is called Le Grand Aïoli) or Liguria. In certain areas of Africa, a very similar preparation called Toum is made. Among these dishes we can mention the universal arroz a banda and the cauldron of Alicante and Murcia.
Learn how to make your own Aioli with this simple and quick recipe!
For sei Aioli to be perfect, use the ingredients from the list below and follow the step-by-step method of preparation.
1 Egg yolk
1 Tsp dijon mustard
1 Cup of extra virgin olive oil or canola oil
1 or 2 Medium cloves garlic, grated
1/2 Lemon juice
Black Pepper (optional)
- In a bowl, add 1 Egg yolk;
- Add 1 Tsp dijon mustard;
- Add 1 Cup of extra virgin olive oil or canola oil (while whisk);
- Keep mixing until you get consistency;
- Add 1 or 2 Medium cloves garlic, grated;
- Add 1/2 Lemon juice;
- Add a pinch of Salt;
- Add Black Pepper (optional)
- Your Aioli is ready!