Allioli is the Catalan sauce discussed in ‘Chopping and Pounding’ and illustrated in ‘The Feast of the Three Fishermen of Calafell’. This sauce, most welcome in hot weather, is at its best when garlic is freshly pulled (i e not yet dried) in June. The heads of garlic are sometimes grilled beforehand in the ashes of a wood fire, unpeeled.
Using a marble mortar, pound seven or eight peeled garlic cloves with sea salt to a perfect pulp. Add
This sauce sometimes receives, once the garlic has been pounded, the addition of
This produces a pungent paste which is then diluted with the juices of a fish baked in the oven and further lubricated with olive oil and lemon juice. The sauce is served in the mortar to accompany the baked fish.
Perhaps here I should recall Josep Pla’s remark: Mayonnaise is to allioli as lamb is to lion.
The Greek version of allioli is called skordaliá.