Alioli Dip
This silky, intensely garlicky alioli is a classic Spanish staple, effortlessly crafted in moments using a simple hand blender. Featuring a rich emulsion of sunflower oil, fresh garlic, egg, and a bright hint of lemon, this creamy, versatile dip perfectly complements everything from roasted potatoes to grilled fish, adding a luxurious and authentic Mediterranean touch to your table with minimal effort and fantastic flavour.
Cuisines
Cooking Instructions
Preparation: 5 minutes
Cooking: 0 minutes
Cooking: 0 minutes
Servings: 2 to 4
Notes:
The technique is key; ensure you hold the hand blender at the bottom of the container, turning it on to maximum speed without moving it until you see the emulsion start to form.
Patience is essential when adding the oil; once the mixture begins to emulsify, lift the blender very slowly to incorporate the remaining oil, ensuring a thick, stable, and creamy consistency.
Sunflower oil is recommended for its neutral profile, which allows the pungent garlic and bright lemon notes to shine, though a mild olive oil can be used if preferred.
Store any leftover alioli in the refrigerator in an airtight container for up to 24 hours, but remember that because it contains raw egg, it is best enjoyed fresh.
If the emulsion fails to thicken, do not panic; start again in a separate container with a fresh egg and slowly drizzle the separated mixture into the new base while blending.
Patience is essential when adding the oil; once the mixture begins to emulsify, lift the blender very slowly to incorporate the remaining oil, ensuring a thick, stable, and creamy consistency.
Sunflower oil is recommended for its neutral profile, which allows the pungent garlic and bright lemon notes to shine, though a mild olive oil can be used if preferred.
Store any leftover alioli in the refrigerator in an airtight container for up to 24 hours, but remember that because it contains raw egg, it is best enjoyed fresh.
If the emulsion fails to thicken, do not panic; start again in a separate container with a fresh egg and slowly drizzle the separated mixture into the new base while blending.
Prepare Ingredients
Place the sunflower oil, garlic, egg, and a squeeze of fresh lemon juice into a tall, narrow blending container, adding a pinch of salt if desired.
Emulsify
Insert the hand blender all the way to the bottom of the container, turn it on to maximum speed, and hold it firmly in place without moving it.
Incorporate
Once the mixture begins to emulsify and thicken into a mayonnaise-like consistency, very slowly lift the blender to incorporate the remaining oil until fully combined.
Finalise
Check the consistency and texture, ensure the garlic is evenly distributed, then transfer the finished alioli to a serving bowl for immediate use.
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Ingredients
Base
| Sunflower Oil | 250 ml |
| Garlic | 1 clove |
| Egg | 1 |
| Lemon | 1 squeeze |
| Salt | 1 pinch |
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