I never imagined that I’d be so excited about a three-ingredient recipe. This is a revolution for me, and I hope for a lot of other garlic lovers too.
So what is alioli? Just the most awesome condiment to ever have existed.
You may have heard of aioli (notice the missing L), which is similar but not the same. The big difference being that alioli should never, ever, ever contain egg. Ever.
Just garlic and oil (and maybe a pinch of salt), period.
Alioli has existed in the Mediterranean region since the Roman Empire and today you’ll find it in every Catalan supermarket and practically every bar and restaurant.
Soooo, despite what I said about alioli never, ever, ever containing egg, most recipes in Spanish on the web call for egg (wtf???).
That’s because the traditional method of making alioli in a wooden mortar and pestle requires the patience of Yoda.
Interestingly, my husband told me that it’s usually the men who are sent to sit outside on the doorstep and prepare the alioli while their wives make dinner – keeps them out of the way, I guess.
Nowadays, ain’t no one got time to spend 30 minutes stirring a bowl of garlic and oil, so egg is added to speed up the emulsification.
However, if you’re vegan (or are just grossed out by raw egg in your food), there is an alternative: aquafaba, i.e. the liquid you normally pour off when you open a can of beans.
If you haven’t heard about the wonders of aquafaba, then you’re missing out and I suggest you google it immediately.
I decided to try it in alioli and omg, it works! Just three ingredients (and a little salt if you want) and two minutes and you’ve got the most flavourful, unctuous and quickest alioli you’ll ever taste ready for your paella or patatas bravas!
- 1 – 3 cloves of garlic (adjust to taste)
- 3 tablespoons aquafaba (the liquid from a can of garbanzo beans)
- 1/2 cup olive oil (a mild-tasting variety) or vegetable oil or half and half olive and vegetable
- Pinch of salt, to taste
- Smash the garlic a bit with a pinch of salt to get the juices to release. Combine the garlic and aquafaba in a small bowl and blend together with an immersion blender for about 20 seconds. Slowly add the oil in a steady stream while continuing to blend. It took about 2 – 3 minutes of slow pouring to add all the oil. The alioli should be very thick and creamy when finished. If not, you can add a bit more oil. Season with salt to taste. Note: you could also use a blender or small food processor, but you might have to double the recipe.