Alioli with Tomatoes
Author: Barbara Norman
  • 3 medium cloves garlic; peeled
  • 2 egg yolks; at room temperature
  • 1 Cup olive oil; at room temperature
  • 2 large tomatoes, red ripe; peeled and seeded
  • 1 pinch salt; a generous pinch
  1. Prepare basic sauce by mashing garlic with salt in mortar, stirring in egg yolks, and gradually adding olive oil while stirring in the same direction.
  2. Lastly mix in tomatoes, peeled, squeezed to eliminate seeds, and mashed to a pulp in a separate bowl.
  3. This recipe makes 1 3/4 cups of sauce.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Popular in Andalusia, this sauce is excellent with salads, cold fish, and cold meats.

Alioli is easy to make providing certain rules are observed, rules equally applicable to mayonnaise. The ingredients, particularly the olive oil, must be at room temperature. The oil must be be added very gradually and the sauce must be stirred in the same direction all the while.

Alioli will keep several days under refrigeration.
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