This is egg-less homemade garlic Aioli (or Allioli) sauce. It is more typical of what you will find in Spain.

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Real Aioli - Classic Recipe Without Egg

Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is egg-less homemade garlic Aioli (or Allioli) sauce. It is more typical of what you will find in Spain. Perfect for grilled salmon or on top of roasted potatoes.

Yield: servings

Calories: 162kcal

Author: Chef John et al

Materials

4 clove garlic peeled and sliced large cloves fresh
½ t kosher salt or other course-grain salt
1 t lemon juice or more to taste
½ c extra-virgin olive oil
1 t water

Instructions

Place garlic in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated.
Add another teaspoon and mix in thoroughly.
Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Notes

Chef's Notes:
Aioli is best eaten fresh, but should be okay for about 24 hours.

Tips
Since this sauce has such a sharp, hot flavor from the garlic. Don't use a really strong flavored olive oil. Use something on the mild side.

It is not easy to get the garlic and olive oil emulsify properly. One of the keys is to grind the garlic and salt together into a fine paste first. Any chunks or garlic of salt to make the emulsification process harder. The second key is to add the olive oil very slowly - almost drop by drop.

Nutrition