Spanish Alioli Sauce
Traditional alioli sauce was not made with the addition of an egg like its French cousin aioli. (Note the subtle spelling difference.) It was simply garlic and olive oil that was emulsified in a mortar and pestle. Sometimes breadcrumbs were added to help bind the sauce. Today you will find this version, which is creamier, offered in many regions around Spain. This recipe was served with Paella Valenciana Mixta (Chicken and Seafood Paella).
Combine the garlic, egg yolks and salt in the bowl of a food processor and blend to puree the garlic. With the machine running, pour the oil in a thin stream through the feed tube until the sauce is the consistency of thin mayonnaise. Season with lemon if desired.
*Contains raw or undercooked food products. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
To coddle an egg, place it in barely simmering water for 1 1/2 to 2 minutes (no longer). This will bring the egg to a safe temperature. Remove it and immediately crack it into a bowl. The white may turn a bit translucent, but it will still serve as a perfect base for emulsion. To use only the yolks, remove the yolk from the white by using the sharp edge of one of the halved egg shells as a scoop.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 9, 2011.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!