The Allioli sauce is an ancient sauce that was made in a rural environment whose base was solely and exclusively garlic and olive oil. The garlic in pieces was crushed with a pestle and a little salt to prevent it from slipping and it was emulsioned by slowly pouring a fine stream of olive oil, stirring constantly with the pestle, until a thick paste was obtained.
Later it became popular throughout Catalonia in its version to which an egg yolk was added, which following the same process formed a sauce very similar to mayonnaise, with a denser texture and which has become a basic element of the meat roasts in Catalonia and in many other areas of the country. In its manual version it is not an easy sauce to make, it is essential that both the egg yolk and the oil are at room temperature and it is traditional to see that the sauce is perfect when the mortar is turned upside down and the sauce remains stuck to it . Therefore, it is inadvisable to carry out this feat since in many cases the sauce ends up on the floor.
A faster version to make this sauce is to make a garlic mayonnaise with a jug and a hand mixer by putting an whole egg a little salt a small splash of lemon and approximately half a litre of sunflower oil and in less in two minutes we will have a delicious sauce.
You can see a tutorial classic of the allioli here Classic Allioli
And the mayonnaise type version adding garlic here: Garlic Mayonaise
