Allioli Sauce

Today we prepare Allioli, a recipe of one of the typical sauces of the Catalan cuisine.
In Catalonia, there is no self-respecting barbecue that is not accompanied by this sauce. It is ideal for grilled meats, although as you will see in my channel, it has many more uses. I will make a series of videos where I will use the Allioli to give you ideas of its uses. Then you can invent your own recipes. This is the magic of cooking.
Although the most purist form of this sauce is only with garlic and oil, the natural evolution of traditional cuisines led to incorporate an egg yolk in its preparation.
Allioli with egg yolk achieves a creamier texture while being easier to bind.
In the allioli without egg yolk the garlic flavor is much more intense and it is often very strong for sensitive people. By adding the garlic yolk we manage to control this intensity better, making it bind easily even with only one clove of garlic.
The difference in texture and flavor of this preparation technique with respect to garlic mayonnaise is remarkable. In the garlic mayonnaise we use the whole egg, that is to say, with the white included, and we bind it with a blender. Here you have the recipe if you want to see it:
• SALSA MAYONESA CON AJO... .
This is ideal to make it when you have to make a lot and do not want to wear out your wrist in the mortar, but if you have time, I recommend you to make the Allioli that I present in today's recipe. Try it and you will see the big difference between these two recipes.
By the way, if you want to make the allioli without eggs, the technique is the same: you chop the garlic and add the oil drop by drop while stirring continuously with the pestle and mortar until you get the desired texture and quantity.
Traditionally, to prepare the aioli, the mortar is placed between the thighs so that it is held by them. This way it is much easier to work as it prevents it from moving. If you see that when you do it as I have shown you, the mortar slides on the kitchen counter and does not let you work well, try doing it this way and you will see.
Here are a few tips to make this sauce perfect:
When you are going to use the garlic, if you see that inside it starts to germinate, you can remove the central yolk so that it does not repeat, that is, so that once you have eaten it, you will not keep the garlic flavor in your mouth for hours. I don't usually do it because I love that flavor and it doesn't bother me, but if this is not your case, you know how to do it.
Use a good olive oil, if possible an extra virgin olive oil. Think that it is a raw sauce and it will keep all its properties while intensifying the flavor.
Can you add salt? Yes, of course, but do not add too much or you will cut the sauce and it will be liquid. In any case, since it contains garlic, I don't think it is necessary to increase the flavor with salt.
As for the egg, prioritize very fresh eggs and try not to keep this sauce in the refrigerator for more than two days. Be aware that salmonella, especially in summer, is a risk that we must avoid and that we can do so by making good use of preparations with raw eggs.
Use the egg when it is at room temperature. If you use it when you take them directly out of the refrigerator, the most normal thing is that the sauce does not bind.
Do not think about freezing it. When defrosting it, you would be very disappointed since it would totally lose its texture and if you do not use it at the moment, it would increase the risk of intoxication.
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Here are the ingredients:
3 cloves of garlic
1 egg yolk
Olive oil
Bon Appétit
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