Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (2024)

FAQs

What are the ingredients in alioli? ›

Alioli is commonly made with garlic and olive oil, and sometimes extra flavourings, like lemon juice, vinegar or mustard. In some places, eggs are also used. The clue is actually in the name; 'alioli' comes from the Catalan words for garlic (all) and oil (oli).

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

In his authoritative book Catalan Cuisine Colman Andrews quotes an old Catalan saying, "allioli made with egg is just fancy mayonnaise". In greater Spain it is called alioli (ah-lee-ohlee) and is often made with egg. Aioli is another garlic and oil emulsion sauce from Provence in France.

What is aioli sauce made of? At it's simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don't separate over time.

Aioli, allioli or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.

I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks. Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores.

Ingredients & Nutrition

Rapeseed Oil, White Grape Vinegar, Pasteurised Free Range EGG Yolk, Garlic (2%), Salt, MUSTARD, Antioxidant: Rosemary Extract.

Aioli, a compound of words meaning simply “garlic” and “oil” is a creamy, garlic flavor forward condiment of the Mediterranean. In its simplest form, it's just garlic emulsified with salt and oil, but I prefer the richer version of France that includes egg yolks – essentially a garlic mayonnaise.

Today, aioli (“EH-oh-lee”) popularly refers to any sort of garlic-flavored mayonnaise. Originating in the Mediterranean, it is often identical to mayo in color and texture.

Anywhere you might use mayonnaise, you could probably use aioli. Here are some ideas: As a dip for prepared artichoke, French fries, crispy potato wedges (shown below) or sweet potato fries. As a sandwich spread, perhaps in lieu of mayo on my veggie breakfast sandwich.

Why is aioli better than mayo? ›

There is an ongoing debate as to whether an aioli is healthier than its cousin mayonnaise. Mayo is essentially any neutral flavored oil, with egg yolk, vinegar and lemon juice, whereas an aioli begins with pounding garlic, which has many health benefits, with a mortar and pestle and using olive oil instead of canola.

How to Store Aioli. While garlic aioli is best enjoyed on the day it's made, it will last up to 7-10 days in the refrigerator in an airtight container. Avoid freezing, as the mayonnaise will split and become unpalatable.

Soybean Oil, Water, Distilled Vinegar, Roasted Garlic Juice (Garlic Juice, Salt, Natural Flavors), Egg Yolk, Sugar, Roasted Garlic, Extra Virgin Olive Oil, Salt, Contains 2% or Less of: Garlic (Including Dehydrated), Lemon Juice Concentrate, Garlic Juice Concentrate, Spice, Xanthan Gum, Potassium Sorbate and Sodium ...

Vitamins and Minerals. The ingredients in store-bought aioli do not add a significant amount of vitamins or minerals. The ingredients are mostly fat from the mayonnaise. Sugar and salt are added for seasoning and do not offer any extra health benefits.

Traditional aioli is essentially a garlic oil, and not mayonnaise, nor a garlic flavored mayonnaise. A classic mayonnaise involves the emulsion of egg yolk and oil. Each of these two sauces has many variations. This causes even more confusion for those with little culinary knowledge.