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.
Ultimate version
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.
Ingredients for 4
- 1 pinch saffron threads
- 1 tbsp warm water , for blooming the saffron
- 4 cloves garlic , peeled, green germ removed
- ½ tsp flaky sea salt
- 2 egg yolks , free-range, room temperature
- 200 ml extra virgin olive oil , fruity Spanish, not bitter
- 1 tsp sherry vinegar
- 1 tsp lemon juice
Method
- Bloom the saffron in the warm water and set aside to infuse.
- Pound the garlic with the flaky salt in a mortar until you have a smooth, slack paste.
- Work in the egg yolks and the saffron water, grinding with the pestle until thick and sticky.
- Add the olive oil drop by drop at first, stirring in one direction, then in a slow thread as the sauce builds into a stiff, glossy aioli.
- Loosen with the sherry vinegar and lemon juice, adjust the salt, and serve at room temperature.
- If it tightens too much, beat in a teaspoon of cold water to bring it back.
Equipment
- mortar and pestle
- spoon
The three ways, side by side
Crushed garlic and lemon stirred through shop-bought mayonnaise for an instant aioli.
A genuine blender aioli built from a whole egg, garlic and oil for a thick, garlicky emulsion.
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.