Allioli, or Alioli (Catalan and Spanish) is Spain’s answer to the French garlic mayonnaise called “aioli”. Originally just pounded garlic and oil, typically it is made with egg yolk now. Here, I cheat and use jarred mayonnaise. Version 2 is a lower cholesterol version with bigger flavor based on a sherry vinaigrette. Allioli is used with fish, seafood, potato dishes, or grilled dishes. Great on sandwiches of grilled vegetables and cold cuts as well. These versions are fairly mild, using only 2 cloves of garlic. Some versions are fiercely hot with garlic, and if you like that, just add more garlic. Using a Microplane or ginger grater makes this dish simple and quick.
Version One:
INGREDIENTS:
2 cloves garlic, peeled, de-germed, and grated to a puree with a ginger grater or Microplane 2 tablespoons mild olive oil, or as needed (if your olive oil is strong, cut it with grape seed or sunflower oil at a 1:1 ratio) ½ cup store-bought mayonnaise (or vegetarian equivalent) Water if neededMETHOD:
Whisk the garlic and oil together, then whisk in the mayonnaise so it is smooth and amalgamated. If the sauce still seems really thick, thin it with water or oil as needed. Allow at least 15 minutes for flavors to marry. The sauce will get stronger the first day.
Yield: Around ½ cup
Version 2:
INGREDIENTS:
2 tablespoons high quality sherry vinegar 2 cloves garlic, peeled, de-germed, and grated to a puree with a ginger grater or Microplane Pinch salt and pepper 4 tablespoons mild olive oil (if your olive oil is strong, cut it with grape seed or sunflower oil at a 1:1 ratio) 2 tablespoons mayonnaiseMETHOD:
Whisk together the garlic, vinegar, salt and pepper. Allow to macerate 10 minutes.
Drizzle in the oil in a thin trickle, whisking vigorously all the while. Once all the oil is incorporated, add the mayonnaise, whisking to a smooth consistency. If the sauce is a little thin, add a little more mayo to tighten it up.
Allow at least 15 minutes for flavors to marry. The sauce will get stronger the first day.
Yield: Around ½ cup
Chef’s Notes:
You can add more garlic to this if you like. The more the hotter the sauce. Try adding in some Pimenton or smashed tomato. A little roasted tomato sauce would be nice, or a little lemon juice. You could roast the garlic cloves for a milder and deeper flavor. Try adding chopped almonds or pistachios. Spaniards add honey to their allioli sometimes.
Source: Chef Andrew E Cohen
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