Elle Draper , Spanish Recipes, Spanish Recipes - Sauces, soups, side dishes and salads Spain 2
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)
Ingredients
- 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
Method
- 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
Ingredients
- 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
Method
- 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”.
Enjoy!
Elle Draper
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business - Spain Web Design by Gandy-Draper.Born a "Norverner", she then spent most of her life "Dann Saff" before moving to Spain in 2006. Elle's loves are Alan, the internet, dogs, good food, and dry white wine - although not necessarily in that order.
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2 Comments
Sandra Piddock
November 18, 2014@ 9:49 amElle, I’ve never tried to make the traditional one – must have a go some time if my wrists will let me. However, I often make the cheat’s one, and a chef friend told me to add a splash of lemon juice and some fresh parsley to kill the garlic breath. It works, and it gives it that extra bite too.
Another way I use it is on tuna sandwiches instead of butter. Works with ham and cheese as well. Great post – you really must make time for more blogging honey x
Reply
- Elle Draper
November 18, 2014@ 10:09 amYeah – the pounding is a killer on the wrists. You could transfer it to a food mixer when at the oil adding stage – but where’s the fun in that?
We use it on burgers, with fish, in soups… and loads of other dishes. Bloomin lovely!
E xReply
Sandra Piddock 