This Spanish garlic mayonnaise recipe is a quick, egg-based version of allioli made with garlic, sunflower oil, and an immersion blender. It becomes thick and smooth in 3 minutes for tapas, potatoes, seafood, and sandwiches. In Spanish, the sauce is called alioli; allioli is the Catalan spelling, while traditional Catalan allioli contains no egg.
Why You'll Love This Allioli Recipe
- Stable blender method: A whole egg and extra yolk help the sauce emulsify into a thick consistency.
- Clear garlic flavor: Mild sunflower oil allows the three raw garlic cloves to remain noticeable.
- Only six ingredients: The recipe needs no mustard or hard-to-find additions.
- Useful as a dip or spread: Spoon it over potatoes and seafood or spread it into sandwiches.
My mother served allioli with patatas bravas at home, which first made this sauce familiar to me. Later, I tasted it again in small tapas bars, where its fresh garlic flavor stood out. I now pair the same sauce with smoky salsa brava when preparing the potatoes myself. A plate of Spanish pintxos can turn it into part of a broader tapas meal. Those meals are why this quick blender version still feels useful in my kitchen.
I like sunflower oil here because its mild flavor lets the raw garlic remain noticeable. The whole egg and extra yolk give the allioli a thick, smooth texture. Starting the blender low helps the first oil emulsify before the remaining oil is added. That raw garlic tastes sharper than my garlic confit, while wine vinegar balances the richness. The sauce stays thicker than my Canarian mojo sauces, making it easy to spoon or spread.
Key Ingredients for Spanish Garlic Mayonnaise
The complete measurements appear in the recipe card, but these ingredients determine the finished flavor and texture.
- Fresh garlic: I use three raw cloves because they give the sauce its distinct garlic flavor without additional seasonings.
- Egg and egg yolk: For me, the whole egg builds the emulsion while the extra yolk adds richness and body.
- Sunflower oil: I prefer its mild flavor because it supports the emulsion without competing with the garlic.
- Wine vinegar and salt: I add wine vinegar to balance the oil, while salt sharpens the finished flavor.
How to Make Spanish Garlic Mayonnaise
The full printable instructions and quantities appear in the recipe card below.
1. Peel the garlic: Peel the garlic cloves and place them in a tall blending container.
2. Blend the base: Add the egg, egg yolk, salt, and half the quantity of oil to a tall container, then start blending with an immersion blender.
3. Add the remaining oil: Pour in the remaining oil slowly while blending until the allioli becomes thick and creamy.
4. Finish and serve: Add the wine vinegar, blend briefly until smooth, taste, and transfer the sauce to a serving bowl.
Helpful Swaps
- Use lemon instead of vinegar: Replace the wine vinegar with fresh lemon juice for a lighter acidic finish, especially with seafood.
- Reduce the garlic: Use one garlic clove when you want a milder sauce for sandwiches or delicate fish.
Tips for Smooth and Creamy Allioli
- Judge the garlic carefully: Raw cloves vary in strength, so avoid adding extra garlic before tasting the finished sauce.
- Stop after adding the vinegar: Blend only until the vinegar is incorporated so the finished sauce retains its thick texture.
- Serve it fresh: The texture is smoothest and the garlic flavor brightest immediately after blending.
Storage
I keep leftover allioli in an airtight container in the refrigerator and use it within 2 days.
What to Serve with Allioli
I serve this allioli with gambas al ajillo, crispy Parmesan potatoes, or pan-seared rockfish. It also works as a dip for roasted vegetables, fried calamari, or warm bread and as a spread for sandwiches.
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Recipe
Spanish Garlic Mayonnaise (Allioli)
Ingredients
- 3 garlic cloves - peeled
- 1 medium egg
- 1 egg yolk
- ¼ teaspoon salt
- 150 ml sunflower oil - divided
- 1 teaspoon wine vinegar
Instructions
- Place the 3 garlic cloves, peeled, 1 medium egg, 1 egg yolk, and ¼ teaspoon salt in a tall, narrow blending container.
- Pour in 75 ml sunflower oil. Position the immersion blender at the bottom and blend without lifting until the mixture begins to emulsify.
- Continue blending while slowly pouring in the remaining 75 ml sunflower oil in a thin, steady stream. Blend until the Spanish garlic mayonnaise becomes thick and creamy.
- Add 1 teaspoon wine vinegar and blend briefly, just until smooth. Taste and adjust the salt or vinegar if needed.
- Transfer the allioli to a serving bowl and serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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