Alioli (Garlic Mayonnaise) / by Kevin

I was in Spain last year, was sitting on a balcony and got to watch a friend's friend make this. It was wonderful D: and garlicy...garlicy to the point of I can no longer look you in face. But it's worth it. This with meat or fish or anything....


What you'll need:

  • 2 cloves of garlic
  • sea salt
  • a squeeze of lemon
  • 2 organic egg yolks
  • 250ml of extra virgin olive oil
  • 250ml of rapeseed or another odurless, tasteless oil

Crush the garlic with salt in a mortar till it's as smooth as possible, add the lemon juice. Transfer the garlic and egg yolks into a mixing bowl. Start whisking the mixture with a balloon whisk and begin adding the oil drop by drop very slowly till it's all incorparated. An emulsion with form when everything has been incorporated. Taste and add salt or lemon to taste if you feel it's necessary.


Pop into sterisied jars this makes a little over 500gr of alioli. It's wonderful and doesn't take a huge amount of time for the reward in the end.

When I was making it today I decided to slow roast a head of garlic with olive oil for about 3 hours. This gave the alioli and smoother flavour. Also your breath isn't over the top...I hope. Also I added 3 of the roasted cloves.