Alioli, or as I like to call it 'no friends mayonnaise' is a delicious, garlic-forward condiment that can wreak havoc on your breath.
I take my chances every time and throw caution to the wind - I can't help myself. It's just so delicious.
Homemade Alioli versus Shop Bought?
There is no contest! Homemade is best! There's a world of difference between making your own alioli and buying some from a shop. In fact, let's make that a galaxy of difference. Once you see how easy it is to make from scratch and how much more delicious it is you'll never buy it again. I promise!
Incidentally - for the Murder she Wrote's out there, You're right! Alioli and Aioli and they're one and the same. Alioli is Spanish, Aioli is French. Case solved!
How to make my Alioli
- 2 garlic cloves
- 1/2 tsp salt
- 1 egg yolk
- 1 tbsp white wine vinegar
- 1/2 cup grape seed oil
- 1/2 cup mild olive oil
- Crush the garlic with salt in a pestle & mortar or with the side of your kitchen knife into a paste.
- Combine with the egg yolk
- Whisk in 2 tablespoons of the olive oil and beat until the liquid emusifies and thickens. Beat in a further 2 spoons of oil and repeat. You can now pour in a thin stream of oil as you whisk to ensure the mixture doesn't separate. The mix should be thick like mayonnaise, because that's what Alioli is!
- Stir in the wine vinegar and you're done! Serving suggestions: If I need to tell you how to eat mayonnaise, you really shouldn't be on this website. Or doing anything else for that matter. But if you DO yearn for some suggestions, then try spreading it on a slice of Spanish potato tortilla or adding a dollop to a paella. You'll be glad you did.
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