Alioli

Name: Alioli
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 4 garlic cloves, peeled; 1/2 tsp coarse sea salt; 1 tsp lemon juice; 3/4 cup extra virgin olive oil

A traditional garlic emulsion made by slowly pestling garlic with extra virgin olive oil and salt. Rich, pungent, and creamy without using eggs.

15 minMediumServes 8185 cal/serving

SpanishSauceNo-CookVegetarianVeganMediterraneanLow CarbKetoPaleoWhole30Halal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

4 garlic cloves, peeled
1/2 tsp coarse sea salt
1 tsp lemon juice
3/4 cup extra virgin olive oil

Instructions

1

Place 4 peeled garlic cloves and 1/2 tsp coarse sea salt into a heavy mortar.
2

Pound vigorously with a pestle until a smooth and homogenous paste forms.
3

Stir in 1 tsp lemon juice to combine.
4

Drizzle in 3/4 cup extra virgin olive oil drop by drop while pestling continuously in one circular motion until a thick emulsion forms.

Questions

How long does Alioli keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Alioli?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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