Dish · spanish
Alioli
A thick garlic sauce, its name literally meaning garlic and oil, made by emulsifying crushed garlic into olive oil, often with egg yolk added for a more stable, mayonnaise-like texture.
Where it comes from
The oldest versions from Catalonia and Valencia use only garlic and oil, pounded by hand in a mortar. Egg yolk is a later, easier addition that many purists still consider a different sauce entirely.
What cooks argue about
The lasting technical fight is whether alioli should contain egg at all: the traditional version is garlic emulsified straight into oil by hand, notoriously hard to stabilize, against the egg-added version most restaurants serve.
Nobody has published a alioli recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.