Aïoli

 🧄 Authentic Catalan Alioli (Aïoli) — Garlic & Oil Magic

In Catalonia, it’s not aïoli. It’s alioli — literally “all i oli”: garlic and oil, the purest Mediterranean emulsion. No mustard, no shortcuts. Just tradition.

This version is the modern Catalan one — using egg yolk for stability (the ultra-orthodox version is garlic + oil only, but your wrist would die). The acidity comes from lemon juice (llevat, as some Catalans still call it).

🌿 Ingredients (serves 4)

1 fresh egg yolk

200 ml extra virgin olive oil

3–4 cloves of garlic, crushed to a paste

Salt, to taste

A squeeze of fresh lemon juice (not vinegar!)

🧑‍🍳 Method

1. In a mortar or bowl, crush the garlic with salt into a smooth paste.

2. Add the egg yolk and mix until it lightens slightly.

3. Start adding olive oil drop by drop while stirring constantly in a circular motion.

4. As it thickens, you can increase to a thin stream — but never stop stirring.

5. Add lemon juice at the end to brighten and balance. Adjust salt.

You should end up with a thick, fluffy, glossy cream — never liquid.

🍽️ What to Serve It With

Grilled sea bream, sardines, or turbot

Seafood platters 🍤

Grilled lamb or rabbit

Paella or fideuà (especially the seafood ones)

Even simple toasted country bread & tomatoes — Catalan perfection.