What's the difference between an aioli and an alioli?

Both are used to describe a Mediterranean sauce or dip that originated in Catalonia, in the northeast of Spain, and across the border on the French Mediterranean coast. The term 'aioli' is more commonly used in French and English, while 'alioli' is also used in Spanish and Catalan .

Is garlic aioli the same as garlic mayo?

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil . The final result may look similar but the two sauces have distinctly different flavors.

What is Spanish aioli made of?

Aioli, allioli, alioli or aïoli (/aɪˈoʊli/ or /eɪˈoʊli/; Provençal Occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of garlic and olive oil ; it is found in the cuisines of the northwest Mediterranean.

What is garlic aioli made of?

Garlic aioli is made with just a few pantry-friendly ingredients that create an intensely savory swirl of flavor. Lemon juice, garlic, salt, and pepper mix with mayonnaise for a pleasantly sharp taste that you're sure to love.

Does aioli always have raw egg?

I love aioli, of all types. Though making your own aioli (like mayonnaise) calls for raw egg yolks . Food safety in mind, I prefer to temper my eggs in a double boiler, much like one does when making hollandaise sauce. Alternatively, these days, you can purchase pasteurized eggs in most grocery stores.

Can I use aioli instead of mayo?

Anywhere you might use mayonnaise, you could probably use aioli . Here are some ideas: As a dip for prepared artichoke, French fries, crispy potato wedges (shown below) or sweet potato fries. As a sandwich spread, perhaps in lieu of mayo on my veggie breakfast sandwich.

Is garlic aioli the same as aioli?

Garlic has always been part of this French condiment, so calling it "garlic aioli" is kind of redundant. They are, in fact, one in the same . Commonly served as a dip with fresh or cooked vegetables, aioli is also stirred into soups and stews like Bourride, a Provencal fish stew.

What do Americans call aioli?

Kidding aside, American eating has essentially defined aioli as fancy flavored mayo , usually flavored with garlic but also blended with everything from black truffles to chipotle chiles. In France and Spain, though, aioli is a different sauce entirely.

Is aioli healthier than mayonnaise?

There is an ongoing debate as to whether an aioli is healthier than its cousin mayonnaise . Mayo is essentially any neutral flavored oil, with egg yolk, vinegar and lemon juice, whereas an aioli begins with pounding garlic, which has many health benefits, with a mortar and pestle and using olive oil instead of canola.

Does garlic aioli have eggs in it?

Aioli is a creamy garlic sauce made with raw garlic, salt, olive oil, and sometimes egg . It's popular in the cuisines of the Mediterranean coast like Provence, France, and Catalonia in Spain.

What do you eat with garlic aioli?

You can enjoy this delicious garlic parmesan aioli as a: smashed fingerling potatoes. steamed or roasted Brussels sprouts. crispy fries or sweet potato fries. steamed large artichokes. blanched and chilled green beans. Oct 27, 2023

What exactly is an aioli sauce?

Nowadays, aïoli is pretty much synonymous with garlic mayonnaise . What is Aïoli Sauce Made of? The number-one ingredient in aïoli is garlic, plus the standard mayo ingredients for mayo: egg yolk, lemon juice, mustard, and olive oil. Additional flavorings are up to you.

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (2024)

Published: Sep 27, 2023 · Modified: Oct 5, 2023 by Lauren Aloise · This post may contain affiliate links ·

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Imagine a smooth, creamy mayonnaise flavored with the delightful pungency of fresh garlic. This is the essence of one of Spain's best loved condiments: Spanish alioli, or homemade garlic mayonnaise. You only need 5 simple ingredients to make it!

Serve your homemade alioli with patatas bravas or as a dip for finger foods like these gambas al ajillo (garlic shrimp).

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (1)

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Introduction
Ingredients
How to Make
Recipe FAQs
Serve
Store
Expert Tips
Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise

Introduction

My introduction to Spanish alioli was during a warm summer evening while dining out with friends on one of Madrid’s terrazas. My group of friends had ordered patatas bravas, Spanish-style fried potatoes smothered in two dipping sauces: a spicy red bravas sauce and a white alioli.

As an American, a red dipping sauce was not a foreign concept to me, but the white sauce sparked my curiosity. “What’s that?” I asked.

“A-li-o-li,” my Spanish friend pronounced the name slowly, making sure that I could understand each syllable. The Catalan name for this homemade garlic mayonnaise sauce (alioli) is the most popular way to say it. In Catalan, all means garlic, and olimeans olive oil. (We often call this Spanish sauce aioli in English.)

The smooth texture of this garlic alioli reminded me of mayonnaise, but the punch of garlic made it the most flavorful mayonnaise I had ever tried! Now that I'm in the United States, I enjoy making this simple Spanish alioli recipe for friends and family who are eager for a taste of Spain.

Ingredients

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (2)

Wondering what ingredients you need to make a batch of garlic alioli? Fortunately, there's only 5 simple ingredients in this Spanish mayonnaise.

Egg Yolk: This is definitely a key ingredient, as the egg yolk absorbs the olive oil and thickens and emulsifies the mayo. Be sure to use a room temperature egg yolk, as it will more readily absorb the oil.
Olive Oil: Use great quality olive oil for the very best flavor.
Garlic: I like to use 3-4 cloves of garlic, but you can add a little extra if you like a punchier flavor.
Salt: This adds flavor.
Lemon Juice: This brightens the mayo, and complements the garlic nicely.

See recipe card for full information on ingredients and quantities.

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (3)

Peel and mince the garlic.
Pound it in a mortar and pestle until it's well mashed and smooth.

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (4)

Add the egg yolk and salt to the garlic and mix well.
Gradually add the oil, mixing well in between each addition. Be sure to add it slowly so the mixture doesn't split!

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (5)

Once the mixture begins to thicken, add the lemon juice.
The alioli should be perfectly smooth!

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (6)

Refrigerate until you're ready to serve it.
Enjoy with patatas bravas or as a dip for finger foods.

Recipe FAQs

What's the difference between aioli and alioli?

The only difference is in the name! In English, this mayonnaise-style sauce is called aioli, while the original Catalan name combines the names for garlic (all) with the name for oil (oli) to make the name allioli or alioli. The sauce is the same regardless of the name.

What is alioli made of?

Alioli is an emulsion of olive oil and egg yolk flavored with salt, lemon juice, and garlic. It packs a lot of flavor, and has a wonderfully creamy texture that makes it the perfect sauce for a wide variety of dishes!

Is garlic alioli just mayo?

Although alioli and mayo have a lot of similarities, they're not the same. Alioli is made with extra virgin olive oil, and may or may not contain an egg yolk. Mayonnaise always uses egg to improve the emulsification, and typically is made with a neutral oil such as canola instead of olive oil.

Serve

This alioli is a great crowd pleaser at house parties. Use it as a dip for finger foods ranging from raw vegetables to shrimp! Try it on top of baked potatoes or patatas bravas, or spread it on a sandwich for an extra kick.

Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (7)

Store

Leftovers: This alioli will keep for about 7 days in the fridge. Keep it tightly covered.

Freezing: Alioli can't be frozen because it will separate when thawed. It's best to make it in small batches that you can eat within a week.

Expert Tips

Make sure the egg yolk is at room temperature. Otherwise, it won't absorb the oil very well.
Be sure to add the olive oil slowly and carefully, mixing well between each addition. Adding the oil too quickly may cause the mixture to split, as the egg yolk and garlic won't be able to absorb large amounts of oil at once.
The key ingredient in alioli? Elbow grease--or a hand mixer. Keep the hand mixer pressed to the bottom of the bowl at first, then as the mixture increases in volume, bring the beaters up to fluff the mixture.

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