The secret to a great alioli is in the the quality of its ingredients: they must be fresh and tasty.
Alioli (from catalan “all i oli”, “garlic and oil”) is one of the most traditional Mediterranean ingredients. Its original recipe dates back hundreds of years and is traditionally prepared in a mortar, emulsifying fresh garlic and olive oil by hand.
Our recipe uses roasted garlic, and despite some criticism from the purists, we think it’s delicious! Here’s a recipe, so you can see for yourself.
Ingredients
Our Caramelized Onion
Elaboration
Put the garlic cloves into an oven dish with 240 ml of olive oil and confit them at a low-temperature, around 90º. Once they get a slightly toasted colour, set them aside until the next day.
In a high bowl, introduce the garlic with its oil and salt using a hand blender to obtain a paste.
Finally, add the egg yolks and the rest of the oil (little by little) to emulsify until your Alioli has the perfect texture and consistence.
