You may have seen different forms of the word aliolli – allioli, or aioli. All versions of the sauces are very similar and they all come from the Mediterranean region, the spelling being probably the largest difference among them. Allioli, the one we will learn to cook today, is the one that is commonly consumed in Spain.
World renowned chef Daniel Olivella teaches us how to prepare a lovely aliolli sauce that is often paired with seafood or French fries, however there is no limits on what you might enjoy eating this flavorful sauce with.
Allioli is an emulsion sauce, which in culinary terms, means it is a mixture of two liquids that normally would not mix together. In the aliolli, the garlic and the Extra Virgin Olive Oil from Spain are emulsified with the egg to create a velvety, smooth texture.
Don’t be afraid to get creative, if you want to add something else to this sauce, try it! If you like something with a kick, chipotle or other chilis are a great addition. With a recipe so quick and simple, there is plenty of room for experimenting.
Source: Daniel Olivella