Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise (2024)

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).

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

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.

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

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

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

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

Recipe FAQs

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.

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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Photography byGiulia Verdinelli

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