Garlic Mayonnaise (Allioli)
2 egg yolks 4 garlic cloves, crushed 250 ml (8 fl oz/ 1 cup) olive oil
Serves 3 | Hands-On Time: 15m | Total Time: 15m
Makes about 250 ml (9fl oz/ 1 cup)
The original of this Catalan classic was simply made with garlic and olive oil. Nowadays,egg yolks are added, but it should still be strongly garlic flavour, smooth and white texture.
Directions
Put the egg yolks and the crushed garlic in a bowl. Using a hand blender, blend until well combined.
While you blend, gradually add the oil in a slow stream until you have a thick mayonnaise. If at some point the mayonnaise becomes too thick, add the rest of the oil. Season well.
Allioli will keep in an airtight container in the refrigerator for 2 – 3 days.
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