Recipe by Chef Jesus Bonilla
Allioli (pronounced: [ˌaʎiˈɔɫi], also spelled alioli [ˌaɫiˈɔɫi]), from all i oli, Catalan for “garlic and oil”, is a typical paste-like cold sauce of Catalonia, Balearic Islands and Valencia. It is made by pounding garlic with olive oil and salt in a mortar until smooth. It is often served with arròs a banda from Alicante, with grilled lamb, grilled vegetables and arròs negre, and comes in other varieties such as allioli de codony (allioli with boiled quince, not the preserve) or allioli with boiled pear.
1 SMALL EGG
1 CUP EXTRA VIRGIN OLIVE OIL
1 GARLIC CLOVE, PEELED
1 TEASPOON SHERRY VINEGAR OR FRESH LEMON JUICE
SALT TO TASTE
Break the egg into a small mixing bowl. Add 2 tablespoons of the olive oil, the garlic clove, and the vinegar or lemon juice. Using a hand – held electric mixer, mix at high speed until the garlic is fully pureed into a loose paste. Then little by little add the remaining olive oil as you continue blending at high speed. If the mixture appears too thick when you begin adding the oil, add 1 teaspoon water to loosen the sauce. Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a lovely yellow color. Add salt to taste.