Alioli is the quintessential Spanish dipping sauce, originally from Catalonia, Spain. In fact, the name alioli comes from the Catalan words for its two key ingredients - all (garlic) and oil (oli).
Alioli is so popular in Spain and appears in so many dishes - with fries, bread or fried seafood as a dipping sauce or served on top of patatas bravas or white asparagus. It is also typical to serve alioli alongside tortilla, meat or fish dishes or as an additional layer on montaditos!
As you can see, alioli is such a versatile sauce, it's easy to make and so tasty. Give it a try.
Ingredients:
4-6 garlic cloves, crushed
1 egg
1 egg yolk
1 tsp lemon juice
500ml extra virgin olive oil
salt and pepper to taste
Method:
Place the crushed garlic, egg, egg yolk and lemon juice in a food processor. Blend until pale yellow in colour.
Keep the processor running and gradually pour in the olive oil until the sauce is silky and thick.
Add salt and pepper to taste.
Serve at room temperature.
Que aproveche!
