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•Ingredients: Olive oil, 1 yolk, 1 or two garlic cloves (depending on how hot/strong you want it to be) and salt.

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•Put some salt in the bottom of the recipient so that when you smash the garlic it doesn’t jump out of the recipient.
•Smash the garlic.
•Add the yolk to the recipient and start stirring the the mixture always same direction until you get an homogeneous texture.
•It should look this way.
•Start adding olive oil, little by little. Use one hand to stir and the other to add the oil. Stop with the oil for a little while and keep on stirring always same direction. You will see that it gets more consistent.
•Keep on stirring and adding olive oil.
•The sauce is getting thicker. See the picture. Keep on stirring and adding olive oil.
•The sauce will get so thick that the wooden tool stands alone.
•The more olive oil you add the more sauce you will get. Stop when you think you have enough.
•This is a typical catalan sauce, from the northeast of Spain. Originaly it was made only with garlic (all) and oil (oli) this is where the name comes from.
•It’s very important to use a good olive oil, if possible extra or virgin olive oil. Also if you take the egg out of the fridge a while before starting the sauce it’s better.
•Never use the sauce two days after you made it. You could get salmonelossis.


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11/15/2007 · 11:38 h by Anonymous

The original, traditional and ancient receipt is without yolk. Just garlic and olive oil.

11/15/2007 · 14:23 h by Núria

Thanks for your comment, yes, originally is made with All (garlic) and oil (oli), but here in Catalunya we also add the yolk of one egg to make the sauce emulsionate better.

10/13/2008 · 14:26 h by Anonymous

It was a great experience to be in Barcelona last week and to sample the food! we had lunch at one of those quaint restaurants that served home made food and we enjoyed the Allioli-our local friend explained how it was made( similar one in Italy as well)
it was so much nicer than Mayo!
Now I plan to make some and enjoy that with almost everything( though got to be careful what I do later!!) Keep away from people!
Clad for the tip! not to store it more than 2 days

10/13/2008 · 16:50 h by Núria

Hola Anonymus! So glad you had a good time in Barcelona and enjoyed our food and allioli!!!!

05/18/2009 · 17:01 h by Orbe01

This allioli takes me back not only to Barcelona, but Chile with every bite. So glad I found your recipe and thanks for posting. Tonight i will be making a batch to go along with my Chilean Loos, or Abalone.

Peace! and thanks again.

05/18/2009 · 19:40 h by Núria

Hi Orbe01 and welcome! I’m happy to see that you found what you wanted here :D. Buen provecho!

11/09/2009 · 13:22 h by La Grande Bouffe

Have just come across your blog. Love it.

The first thing i saw was the Allioli. SO nice to see it done properly. Any idea why it so so rarely seen in restaurants in this form? Always looks and tastes entirely different.

If you get a sec have a look at my recipe for it

Enjoy the arrival of your nephew

12/29/2009 · 19:52 h by Catanea

Well, HERE in Catalunya (maybe Lleida is different?) we still conscientiously make our all-i-oli with no egg. With egg, it is garlic mayonaise (not even garlic mahonesa).
I just barely let my all-i-oli contain salt, and maybe a drop of lemon. NO EGG.
But you all carry on as you wish.
Eat this comment for post-Christmas sustenance.

05/09/2010 · 16:23 h by dirk

•Never use the sauce two days after you made it. You could get salmonelossis.

Absolutely right and that’s the reason why we in Catalonia don’t use egg in the original receipt .

If you like that your Alioli get easier homogeneous, add some warm water,
An other point : the salt isn’t for that the garlic don’t jump out ;-)

The salt let the garlic suede. This process is necessary, that garlic and oil binding together.

cheers Dirk

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