allioli

Allioli, also spelled all i oli in Catalan, is a traditional Mediterranean sauce whose name literally means garlic and oil. It originates in Catalonia and is widely used in the Balearic Islands and Valencia, with related variants found across the region. The classic preparation emphasizes emulsion between crushed garlic and olive oil, sometimes with salt and, in modern versions, a stabilizing agent.

Traditionally, allioli is made by pounding garlic with salt in a mortar until a paste forms, then slowly adding olive oil while grinding to produce a thick, creamy emulsion. Classic Catalan versions are often prepared without egg or bread, relying on the slow, careful incorporation of oil to achieve the texture. Modern adaptations may include an egg yolk or whole egg to help emulsify, and some recipes incorporate soaked bread to mellow the garlic and improve stability.

Regional variations reflect local tastes and accessibility. In Catalonia and parts of Valencia, allioli is a staple accompaniment for fish and seafood, grilled vegetables, and boiled potatoes, as well as a dip for rustic bread. In many places outside Catalonia, a similar garlic–oil emulsion is known as aioli (particularly in Provence and parts of France), while some Iberian versions adapt the recipe with eggs or lemon juice.

Storage and handling guidance are similar to other emulsified sauces: it is best eaten fresh, kept refrigerated, and consumed within a short period to maintain emulsion quality and flavor. Allium and oil are the defining elements of allioli, with texture and aroma reflecting the balance between garlic intensity and oil richness.