This is a solid, authentic recipe to make the garlicky Spanish mayonnaise-like sauce known as aioli or allioli. This is an ideal sauce to serve with fried fish or seafood.
Aioli requires a lot of garlic, a fair bit of olive oil -- and a ton of elbow grease. If you want, you can add a tablespoon of chopped fresh herbs, too; I often add oregano. It is best to make in a mortar and pestle, but you can take the easy way out and use a food processor. This recipe makes about 2/3 of a cup.
- 7 garlic cloves (chopped)
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 2 egg yolks
- 2/3 cup olive oil
- Optional: 1 tablespoon fresh chopped oregano
- Put the garlic, salt and herbs (if using) into a mortar and pound into a paste. If you are using a food processor, buzz it well.
- Add the lemon juice and egg yolks and pound some more, mixing and mashing well. With a food processor, buzz just to combine.
- Slowly drizzle in the olive oil, mashing and mixing and stirring all the while -- it should take a good 5 minutes to get all the oil incorporated. Take your time. If you don't have time, slowly drizzle the oil into the food processor.
Why bother with the mortar? You get a far better texture and the mashing brings out more of the aroma of the garlic and herbs.
Keep in the fridge until needed. This aioli will last a week in the refrigerator.