Alioli

A simple, traditional Spanish dipping sauce that packs a massive punch.

Ingredients

5T Olive oil
1t Vinegar
.25t Course salt
2 average garlic cloves

Add olive oil and vinegar and this is all you need in order to make Alioli. Easy.

Method

Usually this food is made with a pestle and mortar. I do not know about you, but I do not take one camping! Today, at home, I tried a campers version, using what most of us might have in a tent or camper van. It takes quite a time and is fairly hard work too, but it is well worth the effort.

Grate the garlic, with their skins on, ideally using a fine grater. Alternatively smash the cloves with a rock, or a knife and put your mashings into your little bowl.

Grate garlic into your little bowl
Add salt
Mash the grated garlic into the finest possible paste by using the back of your spoon pressed and rubbed against the side of your bowl
Add the vinegar to your bowl and carry on mashing your garlic, salt and vinegar together

Mashing garlic, salt and vinegar together

Now begin to add your oil a little at a time, mashing the garlic mix until it firms up and becomes creamy looking. I use half a teaspoonful of oil at a time, or less, and press the spoon very firmly and rapidly around and around the side of the bowl.

Only add more oil when your mix looks like this.

Repeat, dripping in the oil and madly mashing until you have a reasonable amount of paste.

I find this method does not give a very stiff dipping paste. It is more of a dipping sauce. A pestle and mortar gives fantastic results; did I mention that?

Here is some I made earlier by using our pestle and mortar.

The resulting sauce is delicious and is great when used for:-

Dipping bread into
Drizzling onto sushi before rolling them and dipping the sushi into at the table as you eat them.
Adding to curry just before serving
Dipping onion bhajis into
Adding to a marinade, say; lime, ginger and coconut.
Drizzle over pizza just before, or after cooking