Catalan mortar allioli without egg
Catalan aioli, made with a mortar and pestle without eggs: crushed garlic is mixed with a drizzle of olive oil, and a potato helps to thicken the sauce if…
This aioli is made by hand in a mortar, without using egg yolks, by slowly pouring in the oil.
Ingredients and directions
- Prep time20 min
- Cook time—
- Total20 min
- DifficultyMedium
- CostBudget
- Calories693 kcal/serving
- Cooking methodNo cooking required
- Estimated cost$6.28 $1.05 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $0.27
- $5.89
- $0.12
Prices from US supermarkets.
Directions
- Prepare this aioli in a ceramic mortar, using a wooden pestle. This is the same pestle you would use to crush purées or almonds. ≈ 4 min
- Finely chop the garlic cloves and crush them in a mortar. Add the oil drop by drop, in a very thin stream, always turning in the same direction. Season with fine salt. ≈ 8 min
- If the sauce breaks, add a boiled and cooled potato, which will help to bring it back together.
- You can vary it by adding a little tomato sauce, breadcrumbs soaked in vinegar, or cooked apple or quince pulp. ≈ 3 min
- Serve it cold. ≈ 2 min
The bill
Catalan mortar allioli without egg
- 3 cloves of garlic$0.27
- 50 cl of high-quality olive oil$5.89
- 1 tablespoon of fine salt$0.12
Total$6.28
that's $1.05 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 693 kcal |
|---|---|
| Fat | 76.6 g |
| Saturated fat | 11.7 g |
| Carbohydrates | 0.7 g |
| Sugars | 0 g |
| Fiber | 0.2 g |
| Protein | 0.4 g |
| Salt | 0 g |
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