Catalan Garlic Sauce

Unlike aioli, its Provençal cousin, allioli—one of the basic sauces in Catalan cuisine—is traditionally worked into an emulsion without eggs. This can be a tricky process to master. It helps to have all the ingredients, even the garlic, at room temperature and to hold the pestle lightly and use smooth, even motions.

Catalan Garlic Sauce
Unlike aioli, its Provençal cousin, allioli—one of the basic sauces in Catalan cuisine—is traditionally worked into an emulsion without eggs.
Yield: makes About 1 Cup

Ingredients

  • 6 cloves garlic, peeled
  • 12 tsp. coarse salt
  • 34 cup mild extra-virgin olive oil
  • Fresh lemon juice

Instructions

  1. Put garlic and salt into a mortar and crush to a smooth paste with pestle. Add up to ¾ cup mild extra-virgin olive oil, a few drops at a time, to paste, stirring vigorously with pestle until oil has been absorbed and mixture has emulsified. Just before adding last drops of oil, squeeze in a few drops of lemon juice to prevent emulsion from breaking.