The basic recipes I’ve used for aioli are along the lines of mayonnaise + garlic + maybe lemon juice / salt / pepper.
However, those are North American recipes! It may be one of those things like chorizo, where what you get on either side of the Atlantic could be rather different.
Alioli literally means “garlic and oil” (all i oli in catalan) so the traditional recipe just has those ingredients. But even in Spain sometimes we call alioli to a mayonnaise (egg and oil) with garlic.
I’d like to do a traditional one just to see. Would require a lot of both ingredients and I wonder how real the threat of clostridium botulinum is after storage.
Any opinions on what the traditional recipe is good with?
Either way it’s easy to make.
Alioli? I’ve never tried because it’s really hard and time consuming from what I know. In case you want to try:
Garlic cloves (1 or 2 for the first try is more than enough) and a pinch of salt in a mortar. Crush and grind the garlic until you get and homogeneous and liquid mix. Then add extra virgin olive oil DROP BY DROP while mixing it with the mortar. Keep going (DROP BY DROP) until you get the texture you want. You might need a fair amount (expensive too) of oil to get it right (500 ml of oil for each clove).
Good luck.
If you have a small blender it’s very easy!
Wow. that’s probably a no then. was thinking hand blender. I’ll look into it, see if my Kenji book has it.
I do have a tiny attachment and if I seal the gasket with oil it’s less likely to leak (or so it seems. it’s inverted).
I’m tempted to knock up a mayonnaise and an alioli and provide pics. But, I don’t need either at the moment.
I have to say that it’s stuff like this that makes forumosa really entertaining for me.
With just garlic and oil? With egg it’s very easy, but that’s not traditional alioli, it’s not even alioli.
Traditional aioli sounds like it would be good with almost everything. Like hot sauce or ketchup or mustard, but possibly even more versatile.
It’s great with fish, sandwiches and a traditional pasta dish called fideuá.
file:///C:/Users/Ab097/Desktop/NTD+Transfer_20251011164621.pdf
I think you’d have to put that PDF on the cloud, we can’t access your desktop…
I’m a tad drunk
It’s been a while. I just followed the cookbook. It were gooooos.
I can’t stop myself from posting this. It’s so easy to make your own mayonnaise and it will knock the socks off any bought brand.
This talk is gettin the old hamster wheel movin
this is like an art collage. love it. context is nothing.