Alioli

Generally, aioli and alioli are different ways of spelling the same thing and they sound the same — the extra “l” in the Spanish version is pronounced as a “y”. In Spain it is traditionally made with a mortar and pestle and they like it very garlicky, with a strong-flavoured oil. It is often served alongside seafood, cooked simply.

Ingredients

2	Garlic cloves, add another clove if required
½ tsp	Flaky sea salt
1	Egg, yolk
½	Lemons, zest and juice
⅔ cup	Extra virgin olive oil, use a lighter oil for a lighter flavour (Main)
1 to taste	Ground pepper

Directions

1. With mortar and pestle, grind the garlic cloves with salt to a smooth paste.
2. Add the egg yolk and lemon zest and grind until thick.
3. Beat in the lemon juice, then emulsify the mixture into a mayonnaise by slowly pouring in the olive oil, grinding to incorporate well as you go.
4. Season with ground pepper (and fresh chopped herbs if desired) and serve with your tapas.