Best 5 Alioli Spanish Style Recipes
Alioli is a beloved sauce with a rich history in Spanish cuisine. It is believed to have originated in Valencia, Spain, and its versatility has made it a popular accompaniment to various dishes, from grilled meats and seafood to roasted vegetables and salads. The simplicity of its ingredients—garlic, olive oil, salt, and sometimes lemon juice—belies the delightful flavor and creamy texture that makes alioli so irresistible. Whether you prefer a classic version or one with modern variations, this guide will help you discover the best recipe for aioli Spanish style, allowing you to impress your family and friends with this culinary delight.
Here are our top 5 tried and tested recipes!
SPANISH ALIOLI GARLIC MAYONNAISE SAUCE
Steps:
- Gather the ingredients.
- Peel and mince the garlic.
- Using the flat side of a large knife, crush the garlic.
- Place the crushed garlic into a small mortar and pestle, add the salt, and smash into a paste. (An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.)
- Crack the eggs and separate the yolks into a small mixing bowl.
- Transfer the garlic paste to the bowl and whisk to blend.
- With a hand mixer on low speed, slowly pour in the olive oil in a very thin, steady stream until a creamy sauce begins to form.
- Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
- Serve with fish, as a condiment for your favorite sandwich, or as a dipping sauce for French fries. Enjoy.
Nutrition Facts : Calories 28 kcal, Carbohydrate 1 g, Cholesterol 46 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 65 mg, Sugar 0 g, Fat 2 g, ServingSize 1.5 cups (serves 12), UnsaturatedFat 0 g
ALLIOLI
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. The purist version is made only with garlic and oil, but it's rather tricky to achieve a proper emulsion that way, so most people use egg yolks and make it like a mayonnaise.
Provided by David Tanis
Categories quick, condiments, dips and spreads
Time 10m
Yield Slightly more than 1 cup
Number Of Ingredients 4
Steps:
- Put garlic paste and egg yolks in a mixing bowl and whisk together. Whisk in olive oil slowly, a tablespoon at a time, until mixture begins to thicken. (Caution: Adding oil too quickly may cause the sauce to curdle.)
- When 1/2 cup oil has been added and sauce is quite thick, whisk in 2 to 3 tablespoons water, then continue to add oil gradually, thinning once more if necessary. The consistency should be like whipped cream, but not too stiff. Season with salt and pepper. Refrigerate for up to several hours. Sauce tastes best the day it is made.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 0 grams
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
ALIOLI
This is an often used Spanish sauce. It's not really a mayonnaise, and isn't really like a French or Provencal aioli, as it does not use eggs.
Provided by Mme M
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Peel the garlic. Add salt.
- Crush together in a mortar until a pulp forms. Or, use a little plate with raised nubs that you rub the garlic over to form a paste, then add the salt.
- Beat oil into garlic slowly, until you get a consistency like mayonnaise.
Nutrition Facts : Calories 1998.8, Fat 216.3, SaturatedFat 29.9, Sodium 14.5, Carbohydrate 19.8, Fiber 1.3, Sugar 0.6, Protein 3.8
ALIOLI - SPANISH STYLE
Alioli or garlic mayonnaise is so tasty & so easy to make at home, I also think it tastes much better than the store bought jars. I first tried alioli while on holiday in Spain. It must've been during the early 1980's while in the Costa Blanca area. At the time it was served with a meal, in a small dish (finger bowl size) & seemed to accompany every main meal. So, I guess as I was the youngest it was down to me to try it, maybe I was the adventurous one in my family........or maybe I had no choice? anyway, whatever the reason it tasted delicious! This recipe does require the use of a blender making it easier & fool proof.
Provided by Wakey lass Lisa
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place egg & garlic in blender & whizz until garlic is smooth.
- Lower the speed & add the olive oil in a slow stream, with the motor still going until the oil has emulsified & thickened.
- Add lemon juice & salt.
Nutrition Facts : Calories 1435.6, Fat 156.2, SaturatedFat 22.4, Cholesterol 211.5, Sodium 1238.1, Carbohydrate 7, Fiber 0.4, Sugar 1.2, Protein 7.2
Tips:
- Choose the right oil: Use a high-quality olive oil for the best flavor. Extra virgin olive oil has a stronger flavor, while refined olive oil is more neutral.
- Emulsify slowly: Add the oil to the egg yolks or mashed potatoes very slowly, whisking or beating constantly. This will help to prevent the mixture from curdling.
- Use fresh garlic: Fresh garlic has the best flavor. If you only have garlic powder, use about 1/4 teaspoon per clove of garlic.
- Season to taste: Alioli should be seasoned with salt, pepper, and lemon juice to taste. You can also add other herbs and spices, such as paprika, cumin, or cayenne pepper.
- Serve immediately: Alioli is best served immediately after it is made. It can be stored in the refrigerator for up to 3 days, but the flavor will be best if you eat it fresh.
Conclusion:
Alioli is a versatile sauce that can be used as a dip, a spread, or a condiment. It is a popular accompaniment to grilled meats, seafood, and vegetables. Alioli can also be used in sandwiches, wraps, and salads. With its creamy texture and garlicky flavor, alioli is a delicious and easy-to-make sauce that will add flavor to any dish.
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