Welcome to our 3 minute Paleo friendly Alioli Recipe.
I will start by saying that I am truly addicted to alioli. So much so that I would go over the border to Spain just to fill my alioli addiction.
This addiction started when I was about 12 years old and first tried it. The traditional would always be in restaurants for you to have bread, olives and alioli before you started your meal. It was like a starter for many. I would always be claiming the lion’s share of the alioli and I was always grateful that my dad didn’t like it.
Now here in Portugal you still have the bread and olives but with cheese, pate and sometimes garlic carrots. But my mind is always on that amazing Spanish garlic mayonnaise.
If you’re unaware what alioli is well “all I oli” in Spanish means garlic and olive oil hence the delicious olive oil and garlic flavouring.
I remember when we went on holiday to Lanzarote back in 2005 and I was determined to take loads of it home with me. I remember buying lots of jars and thinking that it was a bad idea to pack them in the suitcase so we took them on as hand baggage on the way home. They were all in Dominic’s rucksack and when we were getting on and coming off the plane, all you could hear were these jars banging together in his bag. I think he was rather embarrassed by it!
But it kept me in alioli for a number of months!
Since then if we go to Spain we always buy some alioli at the same time.
But sometimes I wonder why I buy it because you can make your own so easily. It is so simple and so easy and it can also make a fantastic Paleo option if you are freaking out at the thought of a mayonnaise free zone.
- 250ml Extra Virgin Olive Oil
- 2 Large Eggs (yolks only)
- 1Tsp Garlic Puree
- ½ Tsp Dijon Mustard
- 1Tsp Lemon Juice
- Salt & Pepper
- In your blender place your egg yolk, garlic puree, mustard, salt and pepper and blend. Blitz until smooth and then gradually add your olive oil to make a thick mayonnaise style garlic sauce.
- Finally add your lemon juice and place in the fridge for later.