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Alioli

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

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Ingredients

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

Instructions

  1. 1

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

  2. 2

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

  3. 3

    Stir in 1 tsp lemon juice to combine.

  4. 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.

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Questions

What is Alioli?

A traditional garlic emulsion made by slowly pestling garlic with extra virgin olive oil and salt. Rich, pungent, and creamy without using eggs. This reference files it under Spanish sauce: made without cooking, rated medium and about 15 minutes start to finish.

Is Alioli low-carb?

A serving of Alioli carries 1 g of carbohydrate. Against a strict 20 g keto day that is 5 percent of the budget; against a moderate 100 g low-carb day it is 1 percent.

How many calories are in Alioli?

One serving (the recipe makes 8) is about 185 calories, with 0 g protein, 1 g carbohydrate and 21 g fat, plus 140 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Alioli?

Refrigerate Alioli in a sealed jar and use it within 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. Halved, the garlic drops from 4 to 2; doubled, it is 8. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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