in Spain

Spanish aioli from Santander

updated

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Ingredients for 4 servings:

  • 1 egg yolk
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 125 ml oil
  • 1 pinch of salt
  • 1 tbsp vinegar
  • 3 cloves garlic, squeezed
  • 2 tbsp Sherry (Veterano)
  • some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a recipe from my family living there and born in Santander in the north of Spain

For the mayonnaise, combine the egg yolks, salt, pepper, lemon juice, and mustard in a bowl and whisk or use a hand mixer until smooth. Slowly add the oil, adding only a few drops at first. Once all the oil is used up, whisk a little longer. When the mayonnaise is ready, press the garlic cloves one by one into the mayonnaise and mix. Season to taste with sherry. Pairs perfectly with tortillas, bread, seafood, and meat.

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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.

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