Spanish Cuisine
Lightened Alioli
A lightened version of the classic Spanish alioli sauce is a versatile culinary helper that makes any dish special. Unlike the traditional recipe, which requires long hours of crushing garlic and olive oil in a mortar, our version is prepared in minutes and has a more delicate, creamy texture. The garlic accent is soft and subtle here, without any aggressive sharpness, allowing the sauce to be used for dressing seafood and vegetables, as a spread for sandwiches, or as an accompaniment to tapas. It's the perfect way to add Mediterranean flair while keeping things light and fresh.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 320 kcal
- Protein
- 1 g
- Fat
- 34 g
- Carbs
- 2 g
- Fiber
- 0 g
Step by step
Method
- 01
Place the egg, peeled garlic, salt, and lemon juice in a tall…
Place the egg, peeled garlic, salt, and lemon juice in a tall, narrow cup for an immersion blender. It is important that the ingredients fully cover the blender blades.
- 02
Start blending on low speed, gradually pouring in the olive o…
Start blending on low speed, gradually pouring in the olive oil in a thin stream. Do not lift the blender up until the mixture begins to thicken and turn into an emulsion.
- 03
When the sauce becomes thick and uniform, start smoothly movi…
When the sauce becomes thick and uniform, start smoothly moving the blender up and down to incorporate the remaining oil. Taste for salt and lemon, and adjust if necessary.
Dishday
Useful advice
Cooking tip
For a stable emulsion, it is important that all ingredients (egg and oil) are at the same room temperature. If the sauce seems too thick, add 1 teaspoon of warm water — this will help thin the texture and make it more manageable without ruining the flavor.
How to serve
Alioli is perfect for baked potatoes (especially patatas bravas), fried squid, grilled fish, or simply as a dip for fresh vegetable sticks. Serve in a small sauce bowl or use to spread on bread in sandwiches.
How to store
Store the sauce in a tightly closed glass jar in the coldest part of the refrigerator for no more than 3 days. Due to the raw egg, do not leave it at room temperature for longer than 1-2 hours.
Note
If you want the garlic flavor to be milder, bake the cloves in the oven until pureed and use that instead of fresh garlic — this will give the alioli a deep caramel undertone.
