{"id":3473,"date":"2024-01-06T23:19:56","date_gmt":"2024-01-06T23:19:56","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3473"},"modified":"2024-02-09T21:32:19","modified_gmt":"2024-02-09T21:32:19","slug":"spanish-alioli-homemade-garlic-mayonnaise","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spanish-alioli-homemade-garlic-mayonnaise\/","title":{"rendered":"Spanish Alioli (Homemade Garlic Mayonnaise)"},"content":{"rendered":"\n

Note: <\/strong>‘Aioli’ and ‘Alioli’ are names for the same thing. The term ‘aioli’ is more commonly used in French and English, while ‘alioli’ is also used in Spanish and Catalan.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spanish Alioli (Homemade Garlic Mayonnaise)<\/span><\/h2>\n
<\/div>\n
Try this easy and delicious Spanish alioli recipe for an unforgettable homemade garlic mayonnaise. Perfect for fish dishes, raw vegetables, and more.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3-4<\/span> garlic cloves<\/span><\/li>
  • \u2154 – \u00be<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> large egg yolk at room temperature<\/span><\/li>
  • salt to taste<\/span><\/li>
  • 1<\/span> teaspoon<\/span> lemon juice freshly squeezed<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Peel and mince the garlic cloves.<\/div><\/li>
    • Place the minced garlic into the mortar. Using the pestle, begin to pound the minced garlic until it is well mashed.<\/div><\/li>
    • Add the egg yolk and salt to the mashed garlic and stir well.<\/div><\/li>
    • Start adding the olive oil very slowly and only a little at a time, making sure to stir the mixture constantly. Go slowly so that the garlic and oil have a chance to blend well. (Feel free to use a hand mixer for this process to keep your arm from getting fatigued.)<\/div><\/li>
    • Keep going until all the oil is added and the mixture is thick and smooth, then add the lemon juice.<\/div><\/li>
    • Refrigerate the mixture until ready to serve as a dip or sauce with your favorite appetizers or on a sandwich. It will keep for up to 7 days in the fridge.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • Make sure\u00a0the egg yolk is at room temperature.\u00a0<\/strong>Otherwise, it won’t absorb the oil very well.<\/li>\n<\/ul>\n
          \n
        • Be sure to\u00a0add the olive oil slowly and carefully,\u00a0<\/strong>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.<\/li>\n<\/ul>\n
            \n
          • The key ingredient in alioli? Elbow grease–or\u00a0a hand mixer.\u00a0<\/strong>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.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

            Note: ‘Aioli’ and ‘Alioli’ are names for the same thing. The term ‘aioli’ is more commonly used in French and English, while ‘alioli’ is also…<\/p>\n","protected":false},"author":2,"featured_media":3470,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1983,130,2501,1712],"tags":[],"class_list":["post-3473","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-no-cook","category-spanish","category-tapas","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Garlic-Alioli-Finals-5.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3473"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3473\/revisions"}],"predecessor-version":[{"id":3493,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3473\/revisions\/3493"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3470"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}