Allioli (aioli)

Name: Allioli (aioli)
Total time: 900 s
Yield: 8 servings
Cuisine: British
Ingredients: 3-4 garlic cloves; 1 egg; 1 pinch salt; 1/2 lemon; sunflower oil (quantity depends on desired consistency)

Chema @jbaxenom

Luxembourg

This simple-yet-effective garlic sauce is known all around the World, but few people know it's traditional from Catalonia ("All i oli" means literally "garlic and oil" in Catalan). Be aware of the garlic breath afterwards because this one packs a good kick! ;P

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Ingredients

15 mins

8 servings

3-4garlic cloves
1egg
1 pinchsalt
1/2lemon
sunflower oil (quantity depends on desired consistency)

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Steps

15 mins

1

Peel the garlic cloves (just in case it was not obvious).
2

Unless you want a very spicy, long-lasting-garlic-taste variant (guaranteed for a whole day), cut garlic cloves in half and remove the seed in the middle from both sides.
3

Put the cloves, the egg and the salt (just a pinch!) in a hand blender pot
4

Add the juice of half a lemon. You don't need to take it all as if it was the last thing you did on Earth, just a hard squeeze will suffice ;)
5

Add 3-4 tbsp. of sunflower oil (should cover around one finger high)
6

Blend everything with the hand blender. Move it up and down but slowly. If you're not gentle the sauce will break apart and become liquid (will still be eatable but not as nice)
7

Once blended, add 3-4 more tbsp. of sunflower oil and blend again.
8

Repeat until you have the desired consistency. The more oil you add the more quantity you'll have and the harder it will be (I like it so that if you turn the pot upside-down it does not fall ;)
9

If you want a bitter, yellow variant, replace the sunflower oil with olive oil. Please note the yellow variant will remain more liquid no matter how much oil you add.