About the Recipe
Indulge in the delightful flavors of the Mediterranean with our homemade alioli recipe! Bursting with the pungent essence of garlic and the smooth richness of olive oil, this creamy sauce is a true culinary gem. Whether you're a seasoned chef or a novice in the kitchen, our simple yet sensational method, involving the magic of a blender, will have you creating this iconic Spanish delight in no time. Join us on a journey through time as we explore the historical roots of alioli, and prepare to savor the harmony of balanced flavors with a touch of tanginess. Elevate your meals with our versatile alioli – the perfect companion for grilled veggies, succulent meats, fresh seafood, and so much more. Get ready to impress your guests and delight your taste buds, as you whip up this zesty Mediterranean magic right at home!
Ingredients
1-2 garlic cloves
1/4 teaspoon salt
1 large egg
1 Tbp of parsley finely chopped
1 cup neutral oil (e.g., sunflower or canola; olive oil is too strong in taste)
Juice from half a lemon
Preparation
In a blender, combine the garlic cloves, egg, lemon juice, and salt.
Slowly add the oil to the mixture in a thin, steady stream while continuously blending vigorously. Gradually increase the oil flow as the mixture begins to emulsify and thicken. If one cup of oil is not enough, you can add more until the alioli reaches the desired creamy and smooth consistency.
Adjust the consistency to your liking: If the alioli is too thick, you can add water or milk one tablespoon at a time. For a tangier flavor, add more lemon juice, and for a stronger garlic taste, include an extra garlic clove.
Add the parsley and fold it in with the alioli.
Optionally, add a pinch of white pepper for extra flavor.
Once you achieve the desired taste and consistency, transfer the alioli to a serving bowl or jar, cover it, and refrigerate for at least 30 minutes before using. This allows the flavors to meld and develop.