All aiolis are perfect aiolis. None of them is better than the rest. Some might say it is not a real aioli if it has eggs or vinegar. Well, everyone has their own axe to grind. The aioli has no master nor does it want it, though. In this article, we intend to provide the most faithful version to the “traditional” aioli recipe, even though there is no such thing as the right way of doing it. The most important thing here is to put will on it and forget all odds and ends.
Ingredients for the aioli recipe:
- 10g garlic
- A pinch of salt
- 1 teaspoon vinegar
- 200ml olive oil
Directions:
- To start our aioli recipe with, we will place the garlic and the salt in a mortar (or other recipient of your liking). Crush them until the mix becomes a paste.
- Add the vinegar and keep blending. The vinegar will make the paste lighter.
- Once the garlic is well crushed, pour a dash of olive oil and emulsify. Do not add more oil until the mix is emulsified. Keep adding small quantities of oil until you finish it all.
- The mix should be thick and creamy. We can really use any kind of oil. We suggest choosing a mild one, so that its flavour does not overshadow the rest. For example, the arbequina variety would be a good option for that.
Our traditional aioli recipe, a delicious sauce without egg. | Shutterstock
