Allioli is an extremely versatile sauce that’s eaten throughout Spain. This recipe is the actual factor, made the old style means with a mortar and pestle. The result’s garlicky and creamy, however it’s not simply the style that makes this sauce so unbelievable; it is the method, which is labor-intensive however rewarding (and even a bit of enjoyable).

Historically served alongside grilled meats, it enhances lamb, rooster, and pork with daring taste. It’s additionally an ideal dip for roasted greens, potatoes, or rustic bread, making even easy sides shine. In coastal areas, it pairs superbly with seafood like shrimp or grilled fish. Whether or not unfold, dipped, or dolloped, allioli transforms on a regular basis dishes into one thing distinctly Mediterranean and memorable.

Allioli vs. aïoli

“Aïoli” has been adopted into English to check with garlic mayonnaise, however it’s initially a Provençal phrase — one which factors to the condiment’s extra pared-down origins, combining the roots for “garlic” and “oil.” Allioli is basically the Catalan equal. Each initially referred to the identical kind of sauce, which contained no egg yolks, just like the one Andrés shares right here.

Apply persistence

If you begin crushing the garlic, it is arduous to suppose that it’s going to ever flip into one thing as dense and clean as allioli. However do not quit. It is definitely worth the effort and time to see the oil and garlic come collectively earlier than your eyes. Simply be sure to’re including the olive oil slowly, drop by drop. Preserve shifting the pestle across the mortar in a round movement and hold dreaming of the thick, creamy sauce on the finish of all of it.

Word from the Meals & Wine Take a look at Kitchen

• Including the oil very slowly, in small quantities, is essential; an olive oil dispenser with a pour spout offers extra quantity management.