Alioli

AT A GLANCE

  • Serves 6 people

Proof that the simplest things in life are often the best, Emma Knowles reveals the secret to making authentic alioli, which contains two key ingredients - garlic and oil.

  • 2 garlic cloves
  • 1 egg yolk
  • 125 ml (½ cup) extra-virgin olive oil
  • 1 tbsp lemon juice, or to taste
01   Thickly slice garlic and combine in a mortar with 2 tsp sea salt.
02   Pound garlic and salt with a pestle to a fine paste (2-3 minutes).
03   Add egg yolk, stirring with pestle to combine.
04   Starting with one drop at a time, then in a thin steady stream, add olive oil, stirring constantly with pestle, until thick and combined. Season to taste with lemon juice and freshly ground black pepper.

Note This recipe makes 150 ml.

Alioli variations  For saffron alioli, soak a pinch of saffron threads in the lemon juice, standing for a minute to infuse before adding to alioli. For smoked-paprika alioli, add 2 tsp smoked paprika to garlic and salt before pounding.

Topics:

GARLIC, SIDE DISH, SPRING, SPANISH, EGGS, MASTERCLASS

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2008

Oct 2008

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