Spanish Alioli Sauce

Spanish Alioli Sauce

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  • 4 to 6 cloves garlic
  • 2 coddled egg yolks* (see note)
  • Salt to taste
  • 1 1/4 cups extra virgin olive oil
  • Splash of lemon juice (optional)


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.

Special notes:

*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.

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