Alioli (similar to the French aioli from Provence) is one of the most common Spanish sauces. It originates from Catalonia in the northeast of the country on the border with France where it is made with nothing more than olive oil crushed garlic and salt and is called allioli. In the rest of Spain it is also made with egg and is a popular sauce for several traditional dishes.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Spanish Cooking | 2014-03-27 19:24:38 |  155,754 Views |
AIOLI | ALLIOLI | ALIOLI | GARLIC MAYO RECIPE FROM SPANISH COOKING
The name alioli comes from the Catalan words for the two main ingredients all (garlic) i (and) and oli (oil). It is quick simple and very tasty so it is easy to see why it is so popular in Spain. This recipe uses two egg yolks which makes it easier to bind. The Catalan recipe without egg is more difficult to emulsify.
Serve this aioli with meat fish or vegetables spread it on sandwiches or bread or use it as a dip for fries.
The Spanish also use it as an ingredient in main courses serving it with patatas bravas croquetas de jamon and fish soup.
