Potatoes with Alioli – Ultra Garlicky Spanish Mayonnaise

Potatoes and Alioli
Potatoes and alioli

Garlic, garlic and more garlic. Eat this before an episode of True Blood and you’ll sleep better. But maybe don’t serve it on a first date.

Alioli is a close Spanish cousin to the French aioli. It is a simple home-made mayonnaise which comes together in just a few minutes. You can serve it with any sort of vegetable, raw or cooked. It is also delicious with a slab of cold tortilla (Spanish frittata) on crusty bread. 

Alioli goes famously with potatoes, whether roasted, pan-fried, or simply boiled in their jackets as I did. Your guests can simply smash a potato lightly on their plate and drizzle on a bit of the sauce. You can make it at the last minute, or up to a day in advance (refrigerating of course). The garlic flavor becomes even more intense but rounded overnight.

Like any homemade mayonnaise, it is made with raw eggs. Use your own judgement whether it is safe to eat. You may be able to find pasteurized whole eggs at some stores, which would make them safer. I personally wouldn’t serve it to the very young or old, or anyone with a compromised immune system, but I happily eat it myself. I eat cookie dough too. I guess I just live on the edge like that.

Did I mention this is really garlicky and delicious?

Alioli (Garlicky Spanish Mayonnaise)
Makes 1.5 cups
Vegetarian and gluten-free; not vegan

  • 4 cloves garlic
  • 2 egg yolks
  • 1.5 tablespoons lemon juice or sherry vinegar
  • 1 cup extra-virgin olive oil (Spanish if possible)
  • salt to taste
  1. Mince the garlic to a fine paste and put it in the blender with the egg yolks and lemon juice and 1.5 teaspoons of salt.
  2. Whiz for a minute.
  3. Remove the little hole in the top of the blender and drizzle in the olive oil slowly, allowing it to emulsify. You’ll know it is working if it turns thick and opaque.
  4. Taste and add more salt or lemon juice if needed.
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Posted by Michael Natkin on Thursday, December 18th, 2008 in Gluten-Free or modifiable, Recipes, Sauces and Condiments.

3 Responses to “Potatoes with Alioli – Ultra Garlicky Spanish Mayonnaise”

  1. Reply
    December 19, 2008 at 7:34 pm #

    Oops, I though I had to have an account for commenting, well seems I don’t lol. Interesting recipe for alioli, how come only “egg yolks” Oh and thanks for dropping my blog 🙂

  2. Reply
    Michael Natkin
    December 19, 2008 at 8:09 pm #

    Thanks for dropping by as well! The egg yolks contain the emulsifying agent. I don’t think it would hurt anything to include the whites but the texture might be slightly different.

  3. Reply
    January 14, 2009 at 5:38 pm #

    This was yummy. I would eat this again, if you ever feel like making it again.

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