STREAMING NOW: Carnivorous

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Spaniards are convinced that everything tastes better with allioli, the potent garlic mayonnaise that enlivens dozens of dishes, from paellas to shellfish to fritters to boiled potatoes. I love it as an artichoke dip! Note: Cooking time is time spent standing.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise.
  2. Scrape the allioli into a bowl and season with salt to taste, add more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer.
  3. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: