Alioli – aioli – all-i-oli – ajoaceite – garlic mayonnaise. Today I show you how to make a traditional Alioli in a mortar!
- 3 garlic cloves
- 1 egg yolk
- olive oil
- a pinch of sea salt
- Put the garlic cloves with a little sea salt in the mortar and grind finely
- Add an egg yolk (optionally)
- Slowly add the olive oil while stirring.
You only need a traditional mortar and a little perseverance because stirring for a while will get hard on your arms 😉You can also make the Alioli without the egg yolk. In many places in Spain that is the traditional Alioli. When adding the egg yolk, the sauce binds better, and it is a little easier, which is what I’m aiming for!
I’m curious to see if you also managed to make Alioli according to the traditional way with the mortar. Leave me a message, even if you have any questions!