Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise

Method6 steps

1. 1

   Step 1: Peel and finely mince the 3–4 garlic cloves. Have the measured olive oil, commercially pasteurized yolk, salt and lemon juice ready so you can make the sauce promptly.

   Uses 3–4 garlic cloves

2. 2

   Step 2: Put the minced garlic in a mortar and pound with the pestle until smooth and well mashed.

   Uses Prepared minced garlic

3. 3

   Step 3: Mix the commercially pasteurized egg yolk (1 large) and salt to taste into the mashed garlic until well combined.

   Uses Smooth mashed garlic · 1 large commercially pasteurized egg yolk · Salt, to taste

4. 4

   Step 4: Add your measured ⅔–¾ cup olive oil very slowly, a little at a time, stirring constantly so each addition blends into the yolk-and-garlic base. A hand mixer can be used instead of the pestle; keep its beaters low in the bowl at first.

   Uses Pasteurized yolk, garlic and salt emulsion base · ⅔–¾ cup extra virgin olive oil

5. 5

   Step 5: Once the chosen oil measure is fully incorporated and the sauce is thick and smooth, stir in the 1 tsp lemon juice.

   Uses Thick olive-oil, yolk and garlic emulsion · 1 tsp freshly squeezed lemon juice

6. 6

   Step 6: Transfer to a clean covered container and refrigerate promptly at 4°C/40°F or colder until serving. Use a clean utensil to take out the sauce you need and keep the remainder refrigerated. Use within 4 days of preparation; do not freeze, because the emulsion will separate.

   Uses Finished uncooked garlic alioli