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 |
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Directions
- With mortar and pestle, grind the garlic cloves with salt to a smooth paste.
- Add the egg yolk and lemon zest and grind until thick.
- 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.
- Season with ground pepper (and fresh chopped herbs if desired) and serve with your tapas.
