Allioli (Garlic Mayonnaise)

A versatile dressing for your dishes. Simple, quick, and easy!

Recipe author

Servings:

Eggs (very fresh)

Garlic (finely chopped)

Olive oil

Salt

0.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 4 g

Fats 88 % 64 g

Carbohydrates 7 % 5 g

622 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Any food pairs perfectly with mayonnaise like no other sauce. It's great in salads and with meat. You can stir it into soup or spread it on a sandwich. In a word, mayonnaise is indispensable in any kitchen. We're used to buying it ready-made, but there's a recipe for homemade mayonnaise made by hand. Blend the egg with the garlic in a blender, leaving it running until the garlic is fully ground. The finished mayonnaise shouldn't have any large pieces of garlic in it. With the blender still running, slowly pour in the olive oil and watch closely as the sauce turns into a smooth emulsion. Add salt to taste. The allioli should look creamy and thick, with a strong, clean garlic aroma. If the sauce happens to come out runny — weeping water and breaking into grains — it may mean the egg was old. But you can fix it: either whip up a new sauce with a fresh egg, or stir store-bought mayonnaise into the mixture and run it through the blender again. But, as you'll understand, it won't be quite the same, because store-bought mayonnaise has a preservative — vinegar — added to it.