Quick and dirty alioli

Quick & Dirty Allioli

We were told by a Valencian that allioli is traditionally a Valencian garlic sauce but we're not sure if that is correct. In fact, other parts of Spain or even France may argue that they invented it, but maybe it is one of those things that is lost to history. Regardless, it is a delicious sauce which goes well with just about anything; meat, vegetables, we even just smear it on bread.

We have eaten variations; some with an egg yolk, some just garlic and oil. Some with sunflower oil because olive oil is too overpowering. The defining feature, however, isn't an ingredient, but the process; the garlic must be pulverized to a paste which can then be emulsified with the oil. This can take some time, especially in a mortar and pestle, and when you are travelling, carting around a couple of large pieces of stone or even a blender can be limiting.

Therefore, we make a quick and easy allioli using a shop-bought mayonnaise. It's a cheat but you end up with a delicious sauce that is easy to make.

serves 4

4 tbsp mayonnaise
2 garlic cloves, peeled & minced
1 tsp lemon
A crack of pepper

To prepare the garlic, either finely dice then use the side of a knife to press the garlic into a paste or use a garlic press.

Mix the mayonnaise, lemon and garlic together. Crack in some pepper but you won't need any salt; the mayonnaise should have enough in it already. You may also want to add a couple of dashes of olive oil to "enrich" it.

You can serve it immediately or let it sit in the frige for an hour or two and allow the garlic to infuse in to the rest of the sauce.

Serve it with barbecued chicken, carrot and celery sticks or even just smeared on pieces of a cut-up baguette, or you can serve it ike they do in Provence with boiled potatoes, cut up seasonal vegetables, slices of cured ham and boiled eggs.