Aioli is an essential traditional sauce in Mediterranean gastronomy. Depending on the different regions of Spain, it receives another name, Allioli in Catalan, Ajoaceite or Ajiaceite in Spanish. These names come from its two main components, garlic and olive oil.
How is aioli made?
The original sauce is made by emulsifying crushed garlic, which gradually adds olive oil. The recipe is tedious, you have to rotate the mortar for more than twenty minutes without interruption and add the oil dropwise so that the garlic paste absorbs it. A faster alternative is the use of a mixer as you will learn in this recipe.
Is aioli a mayonnaise?
No, this confusion is common because in many places crushed garlic is added to a mayonnaise and referred to as aioli. However, this is a substitute for the traditional aioli, as mayonnaise contain eggs and aioli only garlic and oil.
What dishes are a good combination with Aioli sauce?
Aioli is a very versatile sauce because it suits fish, meat, potatoes and Valencian dishes like Arroz del Senyoret (Paella with seafood), Arróz A Banda, Arróz Negro or the Fideuá. An authentic aioli underlines the taste of each dish it accompanies.
Can I buy authentic aioli packed?
Yes, there are several brands in Spain that produce aioli with 100% natural ingredients, with a surprisingly good result. At Colono you will find one Traditional aioli based on garlic and olive oil and one Gourmet version with smoked olive oil.