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{{#seo:
|title=Allioli a la Catalana, a Spanish garlic mayonnaise recipe
|titlemode=replace
|keywords=#garlic #oliveoil #alliolialacatalana #spanish #mayonnaise #lemonjuice #sauce #fish #mortarandpestle #lemon #mixer
|hashtagrev=032020
|description=Allioli is the traditional Spanish garlic sauce that is eaten with meat, fish and vegetables. This recipe is for the traditional hand-made allioli
}}

Allioli is the traditional [[Spanish]] [[Garlic|garlic]] [[Sauce|sauce]] that is eaten with [[Meat|meat]], [[Fish|fish]] and [[Vegetables|vegetables]].

This recipe is for the traditional hand-made allioli ([[Garlic]] [[mayonnaise]]). If you don't have 20 minutes of [[Mortar and pestle|mortar and pestle]] time available, you might want to take the short-cut and try our [[Allioli a la moderna|garlic sauce recipe]] that uses an electric [[Mixer|mixer]]. However if you have the time and need some therapy, read on
{{recipesummary
|TotalCalories = 28
|PortionCalories = 28
|DatePublished=12th April 2013
|Author=JuliaBalbilla
|Servings = 1
|Difficulty = 3
|TotalTime = 30 minutes
|PrepTime = 30 minutes
|CookTime = None
|Image = [[Image:Allioli a la Catalana (traditional garlic and oil sauce) recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Rosemary's daily dish!''

5/5 

Once you have the hang of this, it's easy

 [[User:Klapaucius|Klapaucius]])
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{{RecipeIngredients
| 4 [[Garlic|garlic]] cloves, peeled
| A pinch of [[Sea Salt|sea salt]]
| ½ teaspoon of fresh [[Lemon juice|lemon juice]] from ¼ of a large [[Lemon|lemon]]
| 1.5 cups of [[Spanish]] extra virgin [[Olive oil|olive oil]]
}}
===Method===

{{RecipeMethod
| Add the [[Salt|salt]] and [[Garlic|garlic]] cloves to a large round mortar and smash the [[Cloves|cloves]] into a smooth paste
| Add the [[Lemon juice|lemon juice]] to the [[Garlic|garlic]] paste
| Then, drop-by-drop, add the [[Olive oil|olive oil]], crushing the paste, turning the mortar as you go
| Don't add the next drops of [[Olive oil|olive oil]] until the last have been completely amalgamated into the paste
| After about 20 minutes you should have a [[Sauce|sauce]] the consistency of a very thick [[Mayonnaise|mayonnaise]].
| If it is too thick, you can add a drop or two of water to thin it out
}}
===Servings===
Servings: 12 - Makes 1 cup of alliloli
===Chef's notes===
Don't add the [[Oil|oil]] too quickly.
==See also==
* A huge variety of [[Garlic mayonnaise recipes|different mayonnaise recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Garlic recipes]]
[[Category:Historic recipes]]
[[Category:Spanish recipes]]
[[Category:Uncooked]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/alliolialacatalana|#alliolialacatalana]] [[Special:Search/spanish|#spanish]] [[Special:Search/mayonnaise|#mayonnaise]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/sauce|#sauce]] [[Special:Search/fish|#fish]] [[Special:Search/mortarandpestle|#mortarandpestle]] [[Special:Search/lemon|#lemon]] [[Special:Search/mixer|#mixer]]
</code>

Allioli a la Catalana - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"