Spanish Alioli Garlic Mayonnaise Sauce Recipe

Recipe By The Spruce Eats

Alioli (often called "Aioli" In english) is one of the most common spanish sauces. The original recipe is said to have originated in catalonia in the northeast of the country on the border of france. The fame of alioli has spread all over spain and is a popular sauce for a variety of traditional foods. The name alioli comes from the catalan words for the two main ingredients all (garlic), i (and), and oli (oil). It is quick, easy, and very flavorful, so it is easy to understand why it is so popular in spain. Serve it with meats, fish, or vegetables; or just spread it on bread. The spanish also use it as an ingredient in main course recipes. This recipe uses two egg yolks, which makes it bind easier. Traditional recipes omit the egg, which makes the emulsion more difficult to achieve.

4.2
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10minstotal
10minsPrep
10m.total
10m.Prep
Spanish Alioli Garlic Mayonnaise Sauce
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ingredients serve

Ingredients for Spanish Alioli Garlic Mayonnaise Sauce Recipe

  • 0.33 Garlic cloves, medium to large
  • 1/25 teaspoon Kosher salt, or more, to taste
  • 0.17 Egg yolks
  • 0.08 cup Extra Virgin Spanish Olive Oil
Nutrition
value
201
calories per serving
22 g Fat1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    1g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    1g
  • Fiber
    < 1g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    10mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    5mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    4mg
  • Manganese
    < 1mg
  • Phosphorus
    16mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats