Alioli Sauce - Garlic Mayonnaise
This sauce originated in Cataluna and has spread all over Spain. The name comes from the Catalan words for the two main ingredients all (garlic) and oli (oil). It is quick, easy and very flavorful, so it is easy to understand why it is so popular in Spain. Serve it with meats, fish, or vegetables - or just spread it on bread. The Spanish also use it as an ingredient in main course recipes. This recipe makes about 1 cup and uses 2 egg yolks.
4 medium to large garlic cloves
Salt to taste
2 egg yolks
1 ½ tbsp fresh lemon juice
1 cup olive oil
Prepare Garlic Paste
Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp 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.
Whip into a Sauce
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 THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
The traditional version of this sauce did not have egg yolks, but the yolks make it easier to whip.