The Real Thing

Allioli translates quite literally, from Catalan, as garlic and oil. Traditionally it contains no egg yolk at all, it is not the garlicky mayonnaise we so often encounter in restaurants, although I love that too. Authentic allioli is more difficult and time consuming to make and so I have included a recipe for both; one for the purists who feel like a little exercise with the mortar and pestle and another for the heathens among us who would rather use a blender or whisk.