Catalan Allioli

Name: Catalan Allioli
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: Mediterranean
Ingredients: 4 cloves Garlic; pinch (0.5 g) Salt; 1/2 tsp (2.5 ml) Lemon Juice; 1 1/2 cups Spanish EVOO (360 ml) Olive Oil

Independent adaptation of a publicly published José Andrés recipe. Not affiliated with, sponsored by, or endorsed by José Andrés.

SPREAD · GRILLED MEATS, SEAFOOD & PATATAS

A spread for grilled meats, seafood & patatas.

José Andrés' Catalan allioli for grilled meats, seafood.

On the jar

ALLIOLI

Method: shake
Yield: about 1 cup
Ingredients: 4
Jar batch: 0.7× recipe

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Ratio

OLIVE OIL 360 ml

Ingredients

Garlic4 cloves
Saltpinch (0.5 g)
Lemon Juice1/2 tsp (2.5 ml)
Olive Oil1 1/2 cups Spanish EVOO (360 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL.
Add by count: 3 CLOVES GARLIC.
Season to finish: SALT (a pinch), LEMON JUICE (about ¼ tsp).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 4 stars · 3 national awards

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Provenance

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Originally published as Allioli a la Catalana.

Adapted from a José Andrés recipe (Food & Wine / José Andrés).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Food & Wine / José Andrés (published as “Allioli a la Catalana”). Full citation lives in Provenance.

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