Garlic Allioli (Spanish Aioli) is really just a homemade garlic mayonnaise… a really tasty mayonnaise! The traditional version is made with just oil and garlic in a mortar and pestle. However that takes forever. You can make it a lost faster in a blender, or food processor. If you have a stick or immersion blender, try giving it a try. It is easier and quicker than a normal blender. Allioli / Aioli is great for dipping artichokes in, along with all vegetables, on roast meat and is great on sandwiches.
This recipe does use raw eggs… I would be careful, but not too worried. Infected eggs are very rare, and if you are a healthy adult your chance if egg getting sick are even more remote… as in really remote.
The fresher an egg is, the better. The date you eggs were laid is stamped on the carton, as the day of the year. So January 1st is 001 and December 31st is 365. In order for an egg to stay fresh it has to be stored properly. That means keeping it refrigerated. It is actually better to keep it in the carton than in the egg holders on the refrigerator door. They get warm everytime the door is opened.
Also only keep it for a 2-4 days and then toss. I also would try scaling the recipe down. It is important to keep the acid to egg to oil ratio, for safety and to ensure that it does not separate.
Now that we have gotten all that out of the way…
From: Jose Andres’s great book – Tapas: a taste of Spain in America
- 1 small egg
- 1 cup extra-virgin olive oil
- 2 garlic clove peeled
- 1 teaspoon sherry vinegar or fresh lemon juice
- salt to taste
- Break the egg into a small mixing bowl (or blender bowl or food processor). Add 2 tablespoons of the olive oil, the garlic glove, and the vinegar or lemon juice.
- Using the stick blender (or food processor or blender), mix at high speed until the garlic is fully pureed into a loose paste. Then, little by little, add the remaining olive oil as you continue blending at high speed. If the mixture appears too thick when you begin adding the oil, add 1 teaspoon water to loosen the sauce. Continue adding the oil and blending until you have a rich, creamy Allioli. Add salt to taste.