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Spanish

Hand-whisked alioli

Garlic and olive oil whisked into a thick, pale emulsion — the sauce the Mediterranean coast of Spain puts on everything from grilled fish to potatoes.

Prep
15 min
Cook
0 min
Level
Easy
Serves
6
Thick white alioli in a shallow bowl finished with olive oil and an olive

You'll need

  • 3 garlic cloves
  • 1 egg yolk, at room temperature
  • 1 tsp lemon juice
  • Sea salt
  • 200 ml LYMANORA extra virgin olive oil, plus more to finish

Method

  1. 1

    Crush the garlic with a pinch of salt to a smooth paste, in a mortar or a small bowl.

  2. 2

    Whisk in the egg yolk and lemon juice.

  3. 3

    Add the olive oil drop by drop at first, whisking constantly, then in a thin stream once the sauce starts to thicken.

  4. 4

    Season to taste, then finish with a last drizzle of oil before serving.

Comments

Cooked it? Tell us.

4.5 · 2 comments
  • 23/10/2026

    “Took me two attempts — the first split. Going slower with the oil fixed it. Worth the arm workout.”

    — Toni, Palma

  • 17/10/2026

    “Served it with the papas arrugadas. Garlic breath for two days, zero regrets.”

    — Lucía, Madrid