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.
Add the garlic into mortar with salt, and mash into a pulp with the pestle. Add in the egg yolk and mix well.
In a thin stream, slowly add in the Extra Virgin Olive Oil from Spain while moving the pestle in a continual circular motion. Allow 10 to 15 minutes to add in all of the oil. If the oil is added too fast it will "break" the emulsion and the Extra Virgin Olive Oil from Spain and egg will separate. The consistency needs to be thick enough so that the pestle just stands up. If the allioli gets too thick while mixing - when the pestle can't be moved around easily - add in a small amount of lukewarm water, one drop at a time as needed, at the end add a splash of red wine vinegar to bring all the flavors together.