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Aatxe Allioli (Spanish-style Garlic Mayonnaise)





Yields
Makes 1 cup plus 2 tbsp. (serving size: 1 tbsp.)



Total Time
10 mins

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.

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




Photo: Thomas J. Story

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories113
% Daily Value *
Total Fat 13g17%

Saturated Fat 2g10%
Cholesterol 23mg8%
Sodium 22mg1%
Total Carbohydrate 0.2g1%

Dietary Fiber 0.0g0%
Protein 0.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.