Spanish Garlic Mayonnaise (Allioli)
This Spanish garlic mayonnaise is a quick, egg-based allioli made with garlic, sunflower oil, wine vinegar, and an immersion blender. It becomes thick and smooth in 3 minutes for serving with tapas, potatoes, seafood, and sandwiches.
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
Match the container to the blender: Use a tall container only slightly wider than the blender head so the ingredients remain concentrated around the blades.
Establish the emulsion first: Keep the blender at the bottom until the egg and first portion of oil begin to thicken.
Control the oil addition: Pour the remaining oil in a thin, steady stream so it incorporates without overwhelming the emulsion.
Use pasteurized eggs for uncooked sauces: This allioli is not cooked, so pasteurized shell eggs or pasteurized egg products are the safer choice.
Nutrition
Calories: 226kcal | Carbohydrates: 1g | Protein: 1g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 60mg | Sodium: 109mg | Potassium: 20mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 83IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.2mg
