Easy Allioli, Catalan Garlic Sauce Recipe

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Easy to make roasted garlic allioli - a classic Catalan sauce

4.78 from 18 votes

Allioli: made from garlic and oil, is powerfully flavoured. This recipe uses roasted garlic for a smooth tasting sauce.

Servings: tablespoons

Author: Helen Best-Shaw

Prep Time15

Total Time15

Ingredients

2 bulbs garlic
Juice 1/3 lemon
1 pinch Sea salt
45 ml good quality olive oil
Half an egg yolk - 1

Instructions

Roast the whole bulbs of garlic at 200C/Gas Mark for 30 minutes, until they feel soft to the touch. Allow to cool
2 bulbs garlic
Peel the bulb and cloves: scrape the soft roasted garlic into the bowl of a small food processor, add pinch of salt and pulse for a few seconds scraping the sides down as you go.
1 pinch Sea salt
Add the egg and lemon juice, and blend together for a few seconds.
Half an egg yolk, Juice 1/3 lemon
Continue blending, and slowly drizzle in the oil, stopping from time to time to scrape the sides down.
45 ml good quality olive oil
Once thick with a mayonnaise like consistency check the flavour and add a little more salt if needed.

Notes

Ingredient Notes

1 - Egg Yolk - This is not authentic, but it makes it far easier to emulsify the alloili and to make the dish. The original dish does not use it.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.