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Traditional aioli

Traditional allioli

Sauces

The Catalan sauce, made with garlic and olive oil, is carefully ground in a mortar, possibly with the addition of an egg yolk, quince, or a splash of milk.

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Recipe from Rfom, Arturo Reina, Xavier Dengra and 3 other contributors, adapted by Recette de cuisine · · updated on

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Aioli is a traditional sauce from the Catalan region, typically served with grilled meat or French fries. It’s easy to make with just garlic, salt, and olive oil, but it requires patience to achieve the ideal texture.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Total20 min
  • DifficultyMedium
  • CostBudget
  • Calories360 kcal/serving
  • Cooking methodmixture
  • Estimated cost$3.66 $0.61 / serving Estimated price; varies by store.
  • Vegetarian

Ingredients

6 people
  • $0.36
  • $2.95
  • $0.35

Prices from US supermarkets.

Directions

  1. Peel the garlic cloves and place them in a mortar with the salt. Grind until you have a paste. ≈ 8 min
  2. Add the oil very slowly, in a thin, steady stream, while always stirring in the same direction to thicken the sauce. ≈ 3 min
  3. Continue until the mixture emulsifies and thickens: this requires patience and a bit of skill. ≈ 3 min
  4. To make it easier to prepare, you can add an egg yolk, some cooked quince, or a splash of milk at the beginning. ≈ 3 min

The bill

Traditional allioli

  • 4 cloves of garlic (adjust the amount according to the desired sauce consistency)$0.36
  • 250 ml of olive oil at room temperature$2.95
  • 1 egg yolk, a piece of cooked quince or a splash of milk (optional)$0.35

Total$3.66

that's $0.61 per person

Estimated price; varies by store.

Equipment

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Nutrition per serving

Calories360 kcal
Fat39.2 g
Saturated fat6.1 g
Carbohydrates0.9 g
Sugars0.1 g
Fiber0.3 g
Protein0.9 g
Salt0 g

Before you start

Ingredients

  • 4 cloves of garlic (adjust the amount according to the desired sauce consistency)
  • A pinch of coarse salt
  • 250 ml of olive oil at room temperature
  • 1 egg yolk, a piece of cooked quince or a splash of milk (optional)

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