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.
- 6 cloves garlic, peeled
- 1⁄2 tsp. coarse salt
- 3⁄4 cup mild extra-virgin olive oil
- Fresh lemon juice
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