Sauces
Spanish
SpanishGarlic Aioli
The punchy Spanish garlic emulsion for patatas bravas, grilled meats and seafood. Basic stirs crushed garlic into mayo, Better blends a proper garlic-and-egg aioli, and Ultimate pounds raw garlic to a paste in a mortar with saffron and slowly works in olive oil the traditional way.
Vegetarian
Gluten-free
Nut-free
Budget version
Crushed garlic and lemon stirred through shop-bought mayonnaise for an instant aioli.
Per serving£0.28
Total cost£1.10
Time5 min
Ingredients for 4
- 150 g mayonnaise , shop-bought
- 2 cloves garlic , crushed
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- sea salt , to taste
Method
- Crush the garlic to a fine paste with a little salt.
- Stir the garlic into the mayonnaise with the lemon juice.
- Trickle in the olive oil while stirring, then taste and add salt as needed. Chill before serving.
Equipment
- bowl
- spoon
The three ways, side by side
Budget
Crushed garlic and lemon stirred through shop-bought mayonnaise for an instant aioli.
Better
A genuine blender aioli built from a whole egg, garlic and oil for a thick, garlicky emulsion.
Ultimate
The traditional mortar-and-pestle aioli, pounding raw garlic with saffron and slowly driving in olive oil by hand for a dense, golden, intensely garlicky sauce.