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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.

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.

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