Authentic spanish alioli recipe: A creamy garlic dream
⭐ Rating: 4.8/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 5 minutes
🍳 Cook Time: 0 minutes
⏰ Total Time: 5 minutes
🥘 Servings: 6-8 portions
📊 Difficulty Level: Medium
In the heart of Spanish cuisine lies a sauce that has captured hearts and palates for generations - alioli (or all-i-oli in Catalan). As a Spanish chef with over 25 years of experience, I've made countless batches of this creamy garlic-infused delight, and today, I'm excited to share my family's traditional recipe with you.
The magic of alioli goes beyond its simple ingredients. It's a sauce that brings people together, whether drizzled over patatas bravas at a family gathering or served alongside fresh seafood at a beachside dinner. Every time I prepare this golden emulsion, I'm transported back to my childhood in Madrid, where the pungent aroma of garlic would fill our kitchen as my grandmother carefully crafted her signature alioli.
What is alioli?
Traditional alioli is a Mediterranean sauce that originated in the eastern coast of Spain. Unlike its French cousin aioli, authentic Spanish alioli was historically made with just garlic, olive oil, and a pinch of salt - no eggs. However, today I'll share a modern version that's more stable and easier to prepare at home.
Ingredients
4 large cloves of fresh garlic, peeled
1 fresh egg yolk (room temperature)
1 cup extra virgin olive oil
1/2 teaspoon fine sea salt
1 teaspoon fresh lemon juice
Pinch of white pepper (optional)
Preparation
Begin by finely mincing the garlic cloves and crushing them with the salt using a mortar and pestle until you achieve a smooth paste.
Transfer the garlic paste to a bowl and add the egg yolk. Whisk together until well combined.
Now comes the crucial part - slowly drizzle the olive oil in a very thin, steady stream while continuously whisking. This gradual process creates the emulsion that gives alioli its characteristic creamy texture.
Once all the oil is incorporated and the mixture is thick, add the lemon juice and white pepper (if using). Whisk until fully combined.
Professional chef tips
Always use room temperature ingredients for better emulsion
The key to perfect alioli is patience - add the oil very slowly
If the sauce becomes too thick, add a few drops of warm water
For a milder garlic flavor, blanch the garlic cloves briefly before using
Store in an airtight container in the refrigerator for up to 3 days
What to serve with alioli
This versatile sauce pairs beautifully with:
Grilled vegetables
Seafood dishes, especially prawns and fish
Grilled meats
Fresh crusty bread
What to do if the sauce breaks
If your sauce breaks (separates), don't worry! Start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce as if it were oil. This should bring it back together perfectly.
Remember, making alioli is not just about following a recipe - it's about connecting with centuries of Spanish culinary tradition. Each time you prepare it, you're participating in a gastronomic ritual that has brought joy to countless tables across Spain.