I am going to give you an insight into a basic but delicious recipe. Allioli, which is the Catalan variant of the garlic sauce Aioli, is often served with many grilled fish, meat and vegetable dishes.
The word Allioli stems from Catalan for “garlic and oil”; all i oli and has a very simple method, a perfect accompaniment to so many different Spanish meals.
Method – Makes approx. 180ml
Put the egg yolks into a mixing bowl with the garlic, lemon juice and salt.
Whisk them together then very gradually whisk in the olive oil until you have a glistening sauce with the consistency of soft butter.
Add the parsley & capers. Cover and chill until needed.
2 large free-range egg yolks (at room temperature)
1 small garlic clove, finely chopped/or crushed to a paste with the salt
Half a bunch of parsley, finely chopped
25g capers, finely chopped
1 teaspoon lemon juice
1/4 teaspoon fine sea salt
150ml extra virgin olive oil