in Spain

Alioli – Aioli – without egg and without milk

updated

Spread the love

Ingredients for 4 servings:

  • 6 large garlic cloves, more if desired
  • 100 ml oil (olive oil and sunflower oil)
  • some sea salt, coarse
  • possibly lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, crush the garlic cloves with the sea salt in a mortar (not a wooden one), then add the olive oil and sunflower oil drop by drop, stirring constantly. Season with a little lemon juice, if desired. This is certainly the most complex and labor-intensive version of aioli, but also the tastiest. Don’t worry, if done correctly (with diligence), this side dish will have a consistency similar to mayonnaise, meaning it won’t be runny. Even if the resulting dish appears shiny on the surface, it doesn’t mean it has separated; in this case, it’s correct, because only oil and garlic are used. As a dip for fish or paella, as a tapa with just some baguette, etc.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Coconut semolina porridge à la Lillija

Salmon fillet with polenta and parmesan crust on zucchini vegetables