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Alioli (Garlic Mayonnaise)
The Essential Handmade Mayonnaise Sauce!
2 Tbls. Romulo vinegar
1 egg (very fresh)
2 Tbls. Chopped Purple Garlic
1 cup Mas Portell extra virgin olive oil
1 tsp. salt


The essential hand made mayonnaise sauce. Perfect with rabbit, lamb chops, tortilla, and just about anything else!

1. In a blender or food processor, place egg and chopped garlic.

2. Whirl until garlic is smooth.

3. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified.

4. Add the vinegar and salt.

This sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean the egg was too old. To fix this problem, either try agai with a fresher egg or add store bought mayonnaise to the sauce.

Buen Provecho!

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Preparation Time: Serves:
Recipe Origin: Spain
Submitted by:
Donald B. Harris

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