Allioli (aioli). Chipotle Aioli - Smoky & Spicy Homemade Chipotle Mayo Recipe With Roasted Garlic. Traditional allioli is made with olive oil pounded in a mortar and pestle with garlic until a smooth, emulsified paste is formed. This modern version uses egg yolks to help bind the sauce into a rich.

Allioli is the Spanish version of the French garlic sauce aioli — or is the other way around? A spoonful stirred into fideus noodles, paella or fish soup adds richness and a truly garlicky flourish. Aioli is arguably the greatest cold sauce of all time. You can Have Allioli (aioli) using 5 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Allioli (aioli)

Lets Go Prepare 3-4 of garlic cloves.
It's 1 of egg.
It's 1 pinch of salt.
Lets Go Prepare 1/2 of lemon.
What You needis of sunflower oil (quantity depends on desired consistency).

Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. Aioli, a garlic-flavored emulsion, is a popular condiment on the Mediterranean coasts of Spain, France, and Italy. It is typically described as a garlic mayo and is easier to whip up. Or is it something else entirely?

Allioli (aioli) instructions

Peel the garlic cloves (just in case it was not obvious)..
Unless you want a very spicy, long-lasting-garlic-taste variant (guaranteed for a whole day), cut garlic cloves in half and remove the seed in the middle from both sides..
Put the cloves, the egg and the salt (just a pinch!) in a hand blender pot.
Add the juice of half a lemon. You don't need to take it all as if it was the last thing you did on Earth, just a hard squeeze will suffice ;).
Add 3-4 tbsp. of sunflower oil (should cover around one finger high).
Blend everything with the hand blender. Move it up and down but slowly. If you're not gentle the sauce will break apart and become liquid (will still be eatable but not as nice).
Once blended, add 3-4 more tbsp. of sunflower oil and blend again..
Repeat until you have the desired consistency. The more oil you add the more quantity you'll have and the harder it will be (I like it so that if you turn the pot upside-down it does not fall ;).
If you want a bitter, yellow variant, replace the sunflower oil with olive oil. Please note the yellow variant will remain more liquid no matter how much oil you add..

In some Mediterranean cultures, aioli refers very specifically to a sauce made from olive oil that has been emulsified into. Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Aioli is a French/Spanish mayonnaise type sauce made from crushed garlic, egg yolk and olive oil.<br />. Aioli is a type of mayonnaise, but by definition it must contain both garlic and olive oil. Mayonnaise and aioli are both emulsions created by the power of egg yolks.