Allioli (Spanish Garlic Mayonnaise)

Homemade Spanish alioli recipe in a glass bowl with garlic cloves, creamy garlic aioli sauce

Allioli (Spanish Garlic Mayonnaise)

This creamy Spanish allioli is rich, garlicky, and incredibly smooth. Made with garlic, egg, sunflower oil, and vinegar, it comes together in minutes and pairs perfectly with tapas, potatoes, seafood, and sandwiches.

Recipe Developer-Estefania

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Prep Time 2

Cook Time 1

Total Time 3

Ingredients

Instructions

Peel the 3 garlic cloves and place them in a tall blending container. Add the 1 egg, 1 egg yolk, and ¼ teaspoon salt.
Pour in half of the ⅔ cup (150 ml) sunflower oil and start blending with an immersion blender until the mixture begins to emulsify.
Continue blending while slowly pouring in the remaining sunflower oil in a thin stream until the allioli becomes thick and creamy.
Add the 1 teaspoon vinegar and blend again just until smooth. Taste and adjust with extra salt or vinegar if needed.
Transfer to a bowl and serve immediately.

Notes

Keep the Blender Low: I like to keep the immersion blender at the bottom of the container at first so the egg and oil start thickening properly.

Pour the Oil Slowly: The allioli turns out creamier when I add the remaining sunflower oil in a thin, steady stream instead of rushing it.

Taste at the End: I always adjust the salt and vinegar after blending because garlic can taste stronger or softer depending on the cloves.

Serve It Fresh: I prefer this allioli right after making it, when the texture is smooth, thick, and the garlic flavor is bright.

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