ALIOLI

​Alioli is a staple in Spanish cuisine—served as a side with fish, meat, seafood, vegetables… it’s truly one of the crown jewels of our gastronomy. You’ll find it accompanying countless tapas, from classic patatas con alioli to Spanish omelette with a twist.
The original alioli is a simple emulsion of garlic and oil—still made this way in regions like Catalonia (alli-oli), Valencia, and Murcia. But throughout Spain, the recipe evolves: many add egg or milk, and in the Canary Islands, even avocado finds its way in!
Personally, I love it so much I could eat heaps of it just with bread! 🥖 Here’s an easy version to try at home. I hope you enjoy it and make it your own!



INGREDIENTS:

• 250 ml sunflower or olive oil
• 1 clove of garlic
• 1 egg
• A squeeze of lemon
• Pinch of salt

 
METHOD:

• In a tall container, pour the oil.
• Add a chopped garlic clove, a squeeze of lemon, and the egg.
• Blend at maximum speed, keeping the blender at the bottom at first.
• Once you see the emulsion starting to form, slowly raise the blender to blend the entire mixture evenly.

Cook with love! 
​
Thanks :)