Authentic aioli with extra virgin olive oil

There are many recipes for the famous aioli on the Internet, but always remember that authentic aioli is egg-free!

Aioli is a sauce made with garlic and oil, a pinch of salt and lemon juice. And nothing more. Do not add milk or egg.

It is a typical Spanish sauce that goes with paellas, fideuás, grilled meat and fish, boiled or fried potatoes and many more vegetables.

It is an emulsion that must be made with great care so that it does not cut.



- 6 large garlic cloves

- 350 ml of extra virgin olive oil

- 1 tablespoon of lemon juice

- 1 pinch of coarse salt.



Traditionally, in Spanish cuisine, dressings were prepared in a mortar. It consists of a marble or earthenware container provided with a mallet with which to crush the ingredients to be ground. If you don't have a mortar, use an arm mixer.

Place the garlic and the coarse salt in the mortar and crush until obtaining a fine paste.

While stirring, add a strand of extra virgin olive oil with the other hand. Always stir in the same direction of rotation. In this way you will get the oil to join the garlic paste and it will gradually acquire volume as it emulsifies.

The result will be a thick cream that stays compact if you tilt the mortar.

Finish the sauce by adding the tablespoon of lemon juice. It will give it a very rich touch and it will be even more unctuous.

And you already have your aioli sauce ready to consume.

We will not fool you. Although it seems very simple, it has its science. I you practice will see how you are getting a richer aioli.

Enjoy this ancestral Spanish and Mediterranean sauce with your favorite dishes while taking advantage of the benefits of extra virgin olive oil and garlic.