Allioli

August 11th, 2010

Allioli (Catalan spelling) is a garlic and olive oil emulsion, a bit like mayonnaise. The sauce itself comes from Cataluña, the Occitan Valleys of Italy, Provence, Pays d’Oc and Malta – it may have been around since the time that the Romans ruled the world. It’s called allioli, aioli, alhòli, ajjoli and even alah-oli – the name comes from the Latin, allium meaning garlic and oleum meaning oil.

Allioli is a fantastic accompaniment to most fish, chicken, lamb, chips and if you like the taste of garlic as much as I do, it’s an exciting alternative to mayonnaise.

garlic and salt

Traditionally, allioli is made of garlic, olive oil, lemon juice and a pinch of salt.

The allioli recipe:

Add two or three pieces of garlic (remember this is raw garlic, so three cloves will be strong) to a mortar and a pinch of coarse sea salt. Grind the two together to make a paste (the salt really helps in the grinding process).

coarse paste

Once you have a paste, slowly drizzle in extra virgin olive oil as you work the paste with the pestle – it really helps to have a little metal drizzler in the top of your olive oil bottle. Keep turning the pestle and a natural emulsifier in the garlic will start to bind the oli. Be prepared to add a lot of oil, I’d say at least a cup full.

emulsion

As your emulsion starts to gain the thickness and consistency you want, you can add the juice of half to one lemon, to taste.

finished

When your allioli is done, it should be stiff enough to hold the mortar upside down without any dripping.

Please note, real allioli is a greenish colour, like the olive oil it’s made with. Shop bought allioli is cream in colour, because of the processed junk that’s put into it. Real mayonnaise is also much deeper in colour, in comparison to commercial products.

Traditionally, allioli does not contain eggs, however it is quite often made with the addition of egg yolks these days. If you wish to add egg yolks, use two before you start adding the olive oil, make sure you have a nice emulsion of egg, garlic and salt first. You will also find that allioli can be made in a food processor – the steps are the same, the important thing is to add the oil very slowly.

Chill for an hour before serving.

I learnt a great tip from an Elizabeth David book (regarding making mayonnaise, but it works for allioli too) – if the egg yolks and olive oil fail to bind, set your mixture aside and clean your mortar and pestle (or food processor). Beat another two eggs and slowly add your original mixture, it should all bind together. You have the expense of another two eggs, but at least you don’t have to throw all your previous ingredients away. I notice that the tip is included in this article on perfect mayonnaise.

A word on the mortar and pestle, it’s invaluable for pulping the garlic, whereas a food processor will only chop it finely. My mortar and pestle is a very large granite version from John Lewis and cost about £25. You may think, having seen these items on TV cookery programmes, big mortar and pestle, huge extravagance – well I can’t speak for Jamie Oliver, but the heavy granite pestle takes all the hard grinding work, out of the job at hand, because of its weight, all you have to do is keep it turning!

Advertisements

About Mad Dog

https://maddogtvdinners.wordpress.com/
This entry was posted in Recipes, Spanish and tagged , , , , , , , , , . Bookmark the permalink.

50 Responses to Allioli

  1. Pingback: Café España | Mad Dog TV Dinners

  2. Pingback: Merluza al Horno con Patatas | Mad Dog TV Dinners

  3. Pingback: Tortilla Español | Mad Dog TV Dinners

  4. Pingback: Fish Cakes | Mad Dog TV Dinners

  5. Pingback: Sheep’s Head | Mad Dog TV Dinners

  6. Pingback: Hake | Mad Dog TV Dinners

  7. Pingback: The Junction Tavern | Mad Dog TV Dinners

  8. Pingback: Top Rump Barbecue | Mad Dog TV Dinners

  9. Pingback: Naughty Bad Fish | Mad Dog TV Dinners

  10. Pingback: Broad Beans and Chorizo | Mad Dog TV Dinners

  11. Pingback: Sardinas | Mad Dog TV Dinners

  12. Pingback: Chelsea Arts Club | Mad Dog TV Dinners

  13. Pingback: Romesco | Mad Dog TV Dinners

  14. Pingback: Restaurante Victoria | Mad Dog TV Dinners

  15. Pingback: La Mar Salada | Mad Dog TV Dinners

  16. Pingback: Iposa | Mad Dog TV Dinners

  17. Pingback: Sesamo | Mad Dog TV Dinners

  18. Pingback: Can Lluis | Mad Dog TV Dinners

  19. Pingback: Antojo… | Mad Dog TV Dinners

  20. Pingback: Restaurante Victoria – revisited | Mad Dog TV Dinners

  21. Pingback: Joanet (revisited) | Mad Dog TV Dinners

  22. Pingback: Neon Barbecue | Mad Dog TV Dinners

  23. Pingback: Caravelle | Mad Dog TV Dinners

  24. Ulrike says:

    I think this is among the most important information for me.

    And i’m happy reading your article. But wanna observation on some normal issues, The site style is wonderful, the articles is in reality nice : D. Excellent activity, cheers

  25. Pingback: Rabbit Barbecue | Mad Dog TV Dinners

  26. Pingback: Bar Victoria (revisitado) | Mad Dog TV Dinners

  27. Pingback: Xiringuito Aigua | Mad Dog TV Dinners

  28. Pingback: El Cavatast | Mad Dog TV Dinners

  29. Pingback: Mardi Gras Jambalaya | Mad Dog TV Dinners

  30. Pingback: The Soho Food Feast 2014 | Mad Dog TV Dinners

  31. Pingback: Patates amb Allioli | Mad Dog TV Dinners

  32. Pingback: Wild Rabbit (roasted) | Mad Dog TV Dinners

  33. Pingback: Brunswick Stew | Mad Dog TV Dinners

  34. Pingback: Chicken and Rabbit Chilli | Mad Dog TV Dinners

  35. Pingback: Topik | Mad Dog TV Dinners

  36. Pingback: La Bodegueta | Mad Dog TV Dinners

  37. Pingback: La Mar Salada (revisitado) | Mad Dog TV Dinners

  38. Pingback: Turkey Fiesta | Mad Dog TV Dinners

  39. Pingback: La Braseria | Mad Dog TV Dinners

  40. Pingback: Barrafina | Mad Dog TV Dinners

  41. Pingback: El Racó del Mariner | Mad Dog TV Dinners

  42. Pingback: Vi Novell 2015 | Mad Dog TV Dinners

  43. Pingback: Can Vilaró | Mad Dog TV Dinners

  44. Pingback: Pollo Rico (rich chicken) | Mad Dog TV Dinners

  45. Pingback: Can Lluis | Mad Dog TV Dinners

  46. Pingback: Romesco – October 2016 | Mad Dog TV Dinners

  47. Pingback: La Carmanyola | Mad Dog TV Dinners

  48. Pingback: Cantoni del Poble 9 | Mad Dog TV Dinners

  49. Pingback: Flor de Maig | Mad Dog TV Dinners

  50. Pingback: Arroz de Faisán y Conejo (Pheasant and Rabbit Rice) | Mad Dog TV Dinners

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s