20 Minutes 4 servings
By Doreen Colondres
It is a very typical sauce in Spain and France and it has many variations. Its original name means garlic and oil, because these are the main ingredients. The sauce is simply the emulsion of both ingredients, mixed until they get the consistency of mayonnaise. Serve it as a substitute for mayonnaise, as cocktail sauce, for potato salads, with fried or boiled potatoes, plantain or yuca, with bread and any preserve; as the final touch for a paella, calamary rice, fried fish, shellfish and even grilled meats.
What you need to have:
- 1 cup of olive oil (more or less)
- 2 egg yolks
- 1 clove of fresh minced garlic (or more if you want))
- Juice from ½ lemon (more or less)
- Salt and pepper to taste
What you need to do:
- In a deep container, using a hand mixer, inmersion blender or food processor, start beating the yolks for about 1 minute, add the minced garlic and some drops of the lemon juice… beating the mixture at all times.
- Then start pouring the olive oil, drop by drop (slowly, so it looks like a fine thread of oil)… Doing so will make it start getting the thickness of mayonnaise… if you stop beating or pour much more oil, the mixture will break down (the ingredients will separate).
- Taste it and as a final touch, add a pinch of pepper, a little bit more of lemon or olive oil to taste, but always beating until it has the consistency of mayonnaise more or less.
- To add more flavor, add cilantro and turn it into a cilantro alioli or “pimientos de piquillo”.
- If the ingredients separate at the end, this means that you added the oil too quickly or that you stopped mixing it before it was ready. Don’t quit... keep trying.
- If it comes out right, you can store the left overs in the refrigerator in a glass container. If you want to make Caesar dressing, you will only need to add a pinch of red wine vinegar, anchovies, parmesan cheese and more pepper.