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ALLIOLI

All i oli in catalan means garlic and oil.  Here you can find two ways of making it - traditional all i oli, using a mortar and a saffron allioli in the blender. By Sophie from @thecornerplot 
READY IN

COOKING TIME

PREP TIME

SERVES

ingredients

  • TRADITIONAL ALLIOLI
  • 1 ½ cloves garlic
  • ½ tsp sea salt
  • 100 ml light oil
  • SAFFRON ALLIOLI
  • 1 garlic clove, chopped
  • 200ml light oil
  • Pinch of saffron
IN STOCK
  • 1 tbsp Dijon mustard
  • ½ tsp sea salt
OUT OF STOCK
  • 2 egg yolks

Traditional Allioli:

  1. Peel the garlic and remove the green germ running down the centre.  
  2. Crush the garlic with the salt in a mortar until it forms a smooth paste.  
  3. Add the oil, drop by drop, while using the pestle to blend it in. Continue adding and emulsifying the oil, keeping the pestle moving in the same direction, until you achieve a creamy paste, then serve.

Saffron Allioli:

  1. Place the garlic, oil, saffron, mustard and sea salt in a blender and blitz.  
  2. Whisk the egg yolks in a large bowl. Gradually pour in the oil mixture, whisking continually, until the mixture thickens to a thick, glossy mayonnaise.  
  3. Cover the surface with clingfilm, and chill until ready to serve. 

ingredients

  • TRADITIONAL ALLIOLI
  • 1 ½ cloves garlic
  • ½ tsp sea salt
  • 100 ml light oil
  • SAFFRON ALLIOLI
  • 1 garlic clove, chopped
  • 200ml light oil
  • Pinch of saffron
IN STOCK
  • 1 tbsp Dijon mustard
  • ½ tsp sea salt
OUT OF STOCK
  • 2 egg yolks

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