What is aioli (or alioli)? Traditionally aioli was not made with egg and was distinct from mayonnaise however over the years it has morphed in to a garlic mayonnaise. This recipe takes aioli back to it’s roots in the Catalan region of Spain. Aioli is not a thick heavy mayonnaise like sauce but a thinner glossy garlic and olive oil emulsion. This is not a mayonnaise recipe but aioli can be used in place of mayonnaise in any recipe, It is a classic vegan gluten free dressing and works really well with coleslaw as an alternative to vegan mayonnaise. Delicious with steamed vegetables.

6 cloves of garlic
1.25 tsp sea salt (fleur de sel is good)
2.5 tsp lemon juice
120 ml olive oil

1. In a mortar and pestle (or blender) add salt and garlic together and blend to a smooth paste
2.  (If you are not using a blender transfer the mixture to a non-metallic bowl). Add the lemon juice and half of the olive oil and begin blending (or whisking)
4. An emulsion will begin to appear (the mixture will thicken and become more glossy) after a few minutes. Once the emulsion appears slowly begin pouring the remaining olive oil into the mixture in a thin stream while you continue blending/ whisking
5. The sauce will become glossy and thicken a little
6. Season to taste.

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