Alioli is a classic Mediterranean sauce made by mixing garlic and olive oil until smooth and creamy.
The name “alioli” actually means “garlic and oil” in Catalan and Provençal, which tells you exactly what you’re getting. Simple ingredients but a fab big flavour. It is popular all along the northwest Mediterranean coast, from Catalonia and Valencia to the Balearic Islands, Murcia, eastern Andalusia, and even parts of southern France.
Traditional alioli is pretty thick and made without egg yolks, so it is more like a garlicky paste. These days, some recipes add egg yolks and lemon juice to make it a bit smoother, more like a garlicky mayonnaise.
You will find lots of versions: in France, a bit of mustard might sneak in, and other places might add lemon juice or herbs to change things up. Over in Malta, they have something called arjoli or ajjoli that is quite different, it includes crackers, tomato, onion, garlic, and herbs.
Adding olive oil to alioli
The magic of alioli is in the emulsification, that is when tiny drops of oil get suspended in the garlic and water to make a thick sauce. While traditional recipes skip the eggs, many modern ones use yolks to make the process easier.
A great traditional alioli starts with four big garlic cloves mashed with salt into a paste. Then, lemon juice is mixed in. Next, olive oil is added very slowly, teaspoon by teaspoon, while stirring and mashing until it thickens nicely. If it gets too thick, a splash of water sorts it out.
For the best taste, use a mild olive oil, nothing too bitter or peppery, or it will overpower the garlic. Sometimes people mix in a bit of neutral vegetable oil to tone it down.
Alioli is at its best fresh, but it will keep for about a day. It is brilliant with seafood paella, grilled veggies, or just as a yummy dip.
