Garlic Mayonnaise

Preparation info
  • Makes About

    400 g

    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

In Spain, traditional alioli is an emulsion of just olive oil, garlic and salt. Many people, unaccustomed to its powerful and vibrant intensity, feel it is slightly too strong. Instead, for the Australian palate, we make this light and creamy mayonnaise. It is best fresh but can be stored in a jar in the refrigerator for a couple of days.