Spanish Alioli

Name: Spanish Alioli
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: Mediterranean
Ingredients: 4 cloves Garlic; 1 Egg Yolk; 1 tsp (5 ml) Lemon Juice; 1 cup (240 ml) Olive Oil; 1/2 tsp (3 g) Salt

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

José Andrés's Spanish Alioli, from the published recipe.

Ratio

Lemon Juice 5 mlOlive Oil 240 ml

Ingredients

Garlic — 4 cloves
Egg Yolk — 1
Lemon Juice — 1 tsp (5 ml)
Olive Oil — 1 cup (240 ml)
Salt — 1/2 tsp (3 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Spanish Alioli wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 2 national awards

Saigon Allioli A★ STARRED KITCHEN
Mistfield Gazpacho★ STARRED KITCHEN
Mistpass Tomato–watermelon Evoo–sherry★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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.

Adapted from a recipe published by José Andrés in José Andrés first-party alioli recipe.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from José Andrés first-party alioli recipe (published as “Spanish Alioli”). Full citation lives in Provenance.

Companion jar