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Spanish Tapas: Modern Garlic Aioli

Last Update: May 8th, 2019

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This Spanish Salza is one of the most famous!
The word is a compound of the words meaning “garlic” and “oil”.
In Spain, allioli is often served with arroz, with grilled lamb, grilled vegetables etc.
Garlic is crushed in a mortar and pestle and emulsified with egg yolks, salt, and olive oil.
This rich, creamy aioli is layered with decadence. Infused with the fruitiness of the olive oil and the acidity of the sherry vinegar, it receives a boost of flavor from the purple garlic, along with antioxidants that the heirloom variety packs. Paired with fideua or used in place of mayonnaise on your favorite sandwich, this aioli makes a great condiment to have on hand.

Learn here how to make it!



José Andrés, Chef
José Andrés, is a Spanish American chef. Along with partner Rob Wilder, the famous chef José Andrés owns several restaurants in the USA.
Early in his career, he trained under Ferran Adrià at the restaurant El Bulli. Andrés is chair of the advisory board for LA Kitchen, a social enterprise in Los Angeles, California that works to reduce food waste, provide job training, and increase access to nutritious food.

Website: joseandres.com
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About the author

norbertomoreau

Its a pleasure for me to introduce you to some fancy places I know through activities with clients. On some I had activities like incentives through our CharterEventos agency, or I reported from fairs and regattas for our yachting magazine NauticWebNews, and on some of them I was staying myself for a while.
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Norberto Moreau is co-founder of the Allied Management Ltd Consulting Group (Hong Kong, United Kingdom, Spain). The group and his associates have activities in Yachting, Properties, Events and Online Services.
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