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
Better version
A genuine blender aioli built from a whole egg, garlic and oil for a thick, garlicky emulsion.
Per serving£0.55
Total cost£2.20
Time12 min
Ingredients for 4
- 1 egg , free-range, room temperature
- 3 cloves garlic , peeled
- 1 tsp dijon mustard
- 200 ml sunflower oil
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- sea salt , to taste
Method
- Place the egg, garlic, mustard and lemon juice in the beaker of a stick blender and add a pinch of salt.
- Pour in the sunflower oil and let it settle, then sink the blender to the bottom of the beaker.
- Blitz without moving until the base turns creamy, then slowly lift the blender to draw in the rest of the oil into a thick aioli.
- Stir through the olive oil by hand, season to taste and chill until needed.
Equipment
- stick blender
- beaker
- 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.