Aioli is simply a salsa made from garlic and extra virgin olive oil. This well-known and well-loved Spanish garlic mayonnaise is also spelled alioli , all-i-oli depending on where you come from in Spain. This version is based on the more traditional aioli recipe. Lemon juice gives a great, color, consistency and fresh flavor. This method using a pestle and mortar is a little time consuming but the end result is well worth it.
Preparation: 30-35 minutes
Makes about 250mls
3 cloves of garlic
1 teaspoon of sea salt
Juice of half a lemon
250ml. “CAPIRETE” Extra Virgin Olive Oil
Peel the garlic by trimming the ends and then squashing the cloves with the flat side of a large bladed knife.
In a mortar, grind the garlic together with the salt using the pestle. Be patient, it may seem like nothing is happening straight away but keep mixing and bashing until the garlic becomes a pulp, combined with the salt.
Squeeze the juice of half a lemon through your hand, catching any pips, straight into the mortar with the garlic and salt. Continue mixing up the garlic with the lemon juice until well combined.
This step is probably the most important and requires even more patience. Add the oil to the pestle very slowly, no more than a teaspoon at a time mixing continuously until the oil emulsifies with the lemon and garlic, then you can add another teaspoon and mix again.
Keep adding the oil very slowly, until you have added about one third it, this will take about 10-15 minutes. Now add the oil in greater amounts – about 2 teaspoons worth, again mixing all the time.
Keep adding the oil and mixing until it is fully incorporated into the garlic and the mixture has emulsified.
You should be left with a nice, thick, vibrant yellow garlic salsa. Different oils may give a paler color and that is fine. Pour into a serving dish or smaller individual dishes. Refrigerate until ready to serve.