My mother first introduced me to Allioli, the Spanish garlic mayonnaise, as she is an absolute addict. Every trip to Spain, she will consume as much Allioli as she can with just about any meal it will go with, and still be open to eat more. That’s why I thought it would be great to find a recipe for how to make Allioli, so not only could she make it when she left Spain and went back home, but I could have a go at making it as well. (I have, and it’s amazing).
So, here’s the ‘How to Make Allioli’ recipe. The ingredients are cheap, it’s easy to make and, as it only takes about 15 minutes to do, you could be eating it with your very next meal.
The yolk of one large egg
2-3 cloves of garlic minced
1 tablespoon of lemon juice
1 tablespoon of water
1 teaspoon of mustard
1 cup of extra virgin olive oil
A couple of pinches of salt
1. Put the egg yolk, lemon juice, mustard, garlic, salt and water in a blender. Add a quarter of the olive oil and start to blend on a low setting. Add the rest of the olive oil in three or four batches, and keep blending, watching for the mayonnaise to form.
2. Once it does, stop the blender and mix with a spatula to make sure all the ingredients are combining correctly. Turn on the blender again, and blend on low for another 30 seconds to a minute.
3. Put the Allioli in a glass container (I think it tastes better kept in glass rather than plastic), and place in the refrigerator.
It will be cold within 30-45 minutes if you want to use it immediately. If not, it will last for between 2-3 weeks, although it never lasts longer than a few days in my house before I need to make another batch!
So, now you know how to make Allioli. I told you it was easy.