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Alioli garlic sauce served with fresh bread
Traditional Spanish alioli with garlic cloves

Authentic Spanish alioli

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Alioli (all i oli - garlic and oil) is the ancestor of mayonnaise in Mediterranean cuisine. The essence is the emulsion: beating two immiscible substances (oil and the water in garlic/egg) into a stable cream. A game of patience, but the result is an incredibly intense creamy wonder.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Mortar or whisk and bowl

Allergen Information

⚠️ Egg

Instructions

1 ✓

Crush the garlic to a paste with the salt in a mortar (or grate very finely). Mix in the egg yolk.

Tip: The lecithin in the egg yolk is nature's strongest emulsifier; this helps hold the oil and water together.
2 ✓

Start adding the oil drop by drop while whisking continuously and quickly.

Tip: This is the critical point. If you pour the oil too fast, the droplets coalesce and the sauce 'breaks' (separates).
3 ✓

When it has taken up half the oil and is thick, you can pour the rest in a thin stream.

Tip: The thickening indicates that the oil droplets have successfully dispersed in the water.
4 ✓

Finally, season with lemon juice, which whitens it slightly and loosens the consistency.

Tip: The acid helps stabilise the emulsion and counteracts the greasy sensation.

Recipe FAQ

What do I do if it split (the oil separated)?
Start in a new bowl with a clean egg yolk, and add the ruined, split sauce drop by drop. It will come together again.

Ingredients

  • 4 cloves Garlic
  • 150 ml Sunflower oil (or mild olive oil)
  • 1 pc Egg yolk (room temperature)
  • 1 tsp Lemon juice
  • 1 pinch Salt