Allioli
Allioli
Ingredients
- 20 g garlic
- 2 g sea salt
- 200 g extra virgin olive oil
Instructions
- 1
Place the 20 g of garlic and 2 g of sea salt into a mortar. You may slice the garlic cloves first to make the crushing process easier, though it is not strictly necessary.
⏱️ 2 min
- 2
Using a pestle, crush the garlic and salt together. Apply significant pressure and use a circular grinding motion until a very smooth paste is formed. This step is crucial for proper emulsification.
⏱️ 5 min
- 3
Once the garlic and salt have formed a smooth paste, begin adding the 200 g of extra virgin olive oil very slowly, little by little. Ideally, use a bottle with a narrow spout to control the dripping of the oil.
⏱️ 1 min
- 4
Continuously grind the mixture with the pestle while gradually adding the oil. Do not rush this step; maintain a constant, slow movement with the pestle. The key is a steady, consistent motion rather than varying intensity.
⏱️ 6 min
- 5
Continue grinding and adding oil until the mixture fully emulsifies and forms a thick, creamy sauce with a mayonnaise-like consistency.
⏱️ 1 min
- 6
Serve the freshly made allioli with your favorite dishes.
Kitchen Tools
Nutrition Facts (per serving)
Allioli
- 20 g garlic
- 2 g sea salt
- 200 g extra virgin olive oil
Instructions
- 1
Place the 20 g of garlic and 2 g of sea salt into a mortar. You may slice the garlic cloves first to make the crushing process easier, though it is not strictly necessary.
⏱️ 2 min - 2
Using a pestle, crush the garlic and salt together. Apply significant pressure and use a circular grinding motion until a very smooth paste is formed. This step is crucial for proper emulsification.
⏱️ 5 min - 3
Once the garlic and salt have formed a smooth paste, begin adding the 200 g of extra virgin olive oil very slowly, little by little. Ideally, use a bottle with a narrow spout to control the dripping of the oil.
⏱️ 1 min - 4
Continuously grind the mixture with the pestle while gradually adding the oil. Do not rush this step; maintain a constant, slow movement with the pestle. The key is a steady, consistent motion rather than varying intensity.
⏱️ 6 min - 5
Continue grinding and adding oil until the mixture fully emulsifies and forms a thick, creamy sauce with a mayonnaise-like consistency.
⏱️ 1 min - 6
Serve the freshly made allioli with your favorite dishes.