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.
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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.
If you’ve tried an aioli recipe, you may have run into problems when emulsifying the ingredients. If you split the aioli, don’t worry: you can still save it!
Before you start we recommended that all the ingredients be at room temperature. So let them temper for a while before you begin.
If it’s too late and it’s already split, take a separate container and start another base with egg and vinegar, slowly reading the split mix. Once it remixes, adjust the seasoning and magic, it’s back to aioli!
If these tricks still didn’t work, try the last one (suitable for dummies) that’s guaranteed to save the day. Simply add a piece of baked potato or soft bread scraps, beat again and voilà! In a jiffy you’ve got it, creamy and tasty, as it should be- aioli reborn and ready to add a new dimension to your chips or that sad grilled chicken breast!