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Thursday, August 4, 2011


Photo by: For91days
vul. alioli, ajaceite, ajiceyte, ajoacéite, Cat. alioli. (allioli from all [garlic], i [and] oli [oil]), Fr aioli, Eng alioli, garlic sauce. It looks like mayonnaise. It is made by thoroughly mashing garlic in a mortar and then mixing with few drops of olive oil at a time into it while constantly moving the pestle. The consistency is like mayonnaise. During the Middle Ages, almonds and breadcrumbs were mixed with it and it was dampenend with a little broth. As it thought to have originated in Provence although some claim it is Catalan. It was prepared especially for Provencal knights attending Suero de Quiñones 1434 tournament in Leon. Today, it is spread on any food that needs a zip, like bread, potatoes and fish. It is common in the Canary Islands. Note, when this sauce was made for the Provencal knights, it was done on a clear day and outside the kitchen door for like mayonnaise, this garlic sauce cannot be made close to a fire or on stormy days because it will curdle. Today, alioli continues to be made outside on sunny days. Get an extension cord if trying to make it in a food processor! See salsa verde. [Alonso Luengo. 1994:41; Camba. 1995:83-84; ES: Culinary. Mar 3, 02; Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and Villena/Calero. 2002:115]

for 4-6 persons:


1 head of garlic
1 c extra virgin olive oil
salt to taste


Thoroughly mash all the garlic cloves in a mortar. Add a few drops of olive oil and continue mashing. Repeat this process until the consistency is like mayonnaise. Add salt to taste. Plan on taking 15 minutes or more. The trick is to go slowly, slowly, drop by drop!

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