Alioli (All i oli)

    15 min

    This is a popular Catalan garlic sauce that goes very well with grilled meat and roasted pepper and aubergine (Escalivada). I have seen many spellings for this (i.e. alioli, aioli...) but the real name is "All i Oli" - from the Catalan for Garlic and Oil - and these 2 are the only ingredients although there are variations and some places add egg to ensure the consistency of the sauce, which with our without egg should look like mayonnaise.

    County Donegal, Ireland
    12 people made this

    Serves: 6 

    • 1 head of garlic, peeled
    • extra virgin olive oil
    • pinch of salt

    Prep:15min  ›  Ready in:15min 

    1. Put a pinch of salt into a mortar (this will stop the garlic slide while being crushed). Add the garlic and crush it with a pestle until it becomes a paste. Very slowly, add oil while mixing with the pestle. Keep adding and mixing oil until the mix has a think consistency similar to mayonnaise.

    Cook's tip

    A trick to ensure that the mixture stays thick is to make sure the ingredients are at the same temperature when starting to make the sauce.
    If too much oil is added, the mixture separates and you'll see the garlic floating in oil. Anyhow, if the ingredients separate for any reason (which I don't mind) and you don't like the look of it, add one egg and beat it all together and it'll be like a garlic mayonnaise.

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    Reviews in English (2)


    I tried and it didn't work for me at all...  -  24 Oct 2016


    This was nice, but I failed to get the correct consistency (it certainly looked nothing like the photo!). I'm sure there is a trick to it, so I will try again with hopefully better results next time!  -  21 Oct 2012