su-Aatxe Allioli (Spanish-style Garlic Mayonnaise) Image

Photo: Thomas J. Story

Yields Makes 1 cup plus 2 tbsp. (serving size: 1 tbsp.) Total Time 10 mins
AuthorRyan Pollnow

In France, it's called aioli; in Spain, allioli. This version of allioli comes from chef Ryan Pollnow of San Francisco's Aatxe ("Ah-chay") restaurant. It's delicious with patatas bravas (fried potatoes with spicy tomato sauce) and seafood.

How to Make It

Step 1
1

In a food processor, pulse minced garlic, lemon juice, and yolks until well combined. Add salt and, with motor running, drizzle in 1 tbsp. cold water, followed by oil in a thin stream. (If it becomes too thick, add a few tablespoons of cold water to make a loose, creamy sauce and to keep it from separating.) Season to taste with salt.

Step 2
2

Make ahead: Up to 2 days, chilled, with plastic wrap pressed against surface.

Ingredients

 2 small garlic cloves, minced
 1 teaspoon lemon juice
 2 large egg yolks
  About 1/4 tsp. kosher salt
 1 cup extra-virgin olive oil

Directions

Step 1
1

In a food processor, pulse minced garlic, lemon juice, and yolks until well combined. Add salt and, with motor running, drizzle in 1 tbsp. cold water, followed by oil in a thin stream. (If it becomes too thick, add a few tablespoons of cold water to make a loose, creamy sauce and to keep it from separating.) Season to taste with salt.

Step 2
2

Make ahead: Up to 2 days, chilled, with plastic wrap pressed against surface.

Aatxe Allioli (Spanish-style Garlic Mayonnaise)