Authentic Catalan Aioli (Garlic Mayonnaise)
Experience the True Taste of Catalan Aioli: A Rich and Authentic Garlic Mayonnaise Recipe
Discover a taste of the Mediterranean with this authentic Aioli recipe. While often referred to as garlic mayonnaise, the traditional Catalan method offers a profoundly richer flavor. Immerse yourself in the unique aroma of olive oil blended with the bold intensity of garlic. This genuine Aioli is a revelation, perfect for spreading on crusty bread, drizzling over roasted vegetables, or accompanying seafood dishes.
Ingredients- 2 cloves fresh garlic, minced
- 1/4 tsp salt
- 50 ml extra virgin olive oil
- 1 tsp fresh lemon juice
Cooking Instructions
Step 1
Using a mortar and pestle, finely mince the 2 cloves of garlic. Add the 1/4 tsp of salt and continue to pound until you achieve a smooth, sticky paste. Ensure the garlic is thoroughly mashed to release its full flavor. (Tip: If you prefer a milder garlic flavor, you can soak the peeled garlic cloves in cold water for about 10 minutes before mincing.)
Step 2
Add the 1 tsp of fresh lemon juice to the mashed garlic paste. Mix well with a whisk or fork until combined. The lemon juice will help to mellow the sharpness of the garlic and enhance its overall flavor profile.
Step 3
Now comes the crucial emulsification step. Very slowly, drizzle the 50 ml of extra virgin olive oil in a thin, steady stream into the garlic and lemon mixture while continuously whisking vigorously. Adding the oil too quickly can cause the sauce to break. Patience is key here; whisk constantly as you add the oil, allowing it to gradually incorporate and thicken the mixture, much like making traditional mayonnaise.
Step 4
After whisking for approximately 20 minutes, check the consistency of your Aioli. A perfectly made traditional Aioli should be very thick – so thick, in fact, that you could theoretically stand the pestle upright in it! (As shown in the accompanying video for visual reference.) Serve your rich Aioli by dipping crusty bread, or use it as a flavorful accompaniment to grilled vegetables, seafood, and more. (Tip: If the Aioli is too thin, continue whisking and slowly add a tiny bit more olive oil. If it’s too thick, you can thin it out slightly with a few drops of lemon juice or cold water.)
