It’s been a while since we’ve added recipes, so hopefully this traditional alioli recipe will be welcomed. However, we’ve also included a cheat’s version too for you lazier folk.
First of all, let’s dispel a major myth. Alioli is NOT just garlic mayonnaise – it’s so much more. Of course, if you’re feeling lazy… or in a major hurry… then a rapid garlic mayo will do. It won’t be as good, but it will do.
The traditional version is egg free too, which will suit vegans and people with certain food intolerances. It is seriously simple to do, but it is time consuming and will work your arm muscles.
Apparently both versions can last in a sealed container in a fridge for a day or two… but we have found that it simply won’t last that long as it gets lapped up.
Here we go.
Traditional alioli recipe (makes about half a cup)
- Six garlic cloves. Peeled
- Pinch of coarse salt
- Good quality extra virgin olive oil. No quantity given as you’ll know when using it
- Multiply up for larger measures… recommended if you have guests or if you’re a greedy bugger like me
- Pop the garlic cloves and the salt into a pestle and mortar and get crushing
- To save time, you can pass the garlic through a garlic press first
- Mash like your life depends upon it
- Now comes the long part. Add the olive oil one drop at a time, ensuring that it is fully absorbed into the garlic before adding more. This part can take you half an hour. You need to be pounding that garlic as hard and fast as you can… so be ready for that.
- Keep adding the olive oil one drop at a time until the alioli becomes a good thick consistency and you’re done!
Cheat’s alioli recipe
- A couple of heaped teaspoons of your favourite mayonnaise
- 2 peeled and crushed garlic cloves
- a teeny pinch of saffron
- Multiply up for larger quantities
- Mix the lot well
- That’s it!
I cannot eat fried calimari, croquettes, or grilled prawns without a side bowl of alioli and of course plenty of bread to dunk in it too. Don’t be shy with the garlic, it’s what really makes it. We’ve also added a half teaspoon of ground almonds into the two versions above for a little extra “niceness”.