Restaurante Desierto de las Palmas - Benicàssim, Castelon - Spain-8345.jpg (by jmoranmoya)
This is delicious!!
Spanish Allioli  
Allioli or Ali - Oli: Catalan for “garlic and oil”, is a typical paste-like cold sauce of Catalonia, Balearic Islands and Valencia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. Traditionally, it differs from Provençal aioli in that it does not use egg, and cooks pride themselves in their techniques, as it may be difficult for the uninitiated to get the mixture to emulsify. However, some contemporary preparation instructions suggest the use of a small quantity to allow faster and easier mixing. The mix of eggs, oil and garlic is pejoratively referred to as mayonnaise with garlic. In the Catalan Countries, it is traditionally served with grilled lamb, grilled vegetables, arròs negre and paella, and comes in other varieties such as allioli de codony (allioli with quincepaste) or allioli with pear.

Restaurante Desierto de las Palmas - Benicàssim, Castelon - Spain-8345.jpg (by jmoranmoya)

This is delicious!!

Spanish Allioli  

Allioli or Ali - Oli: Catalan for “garlic and oil”, is a typical paste-like cold sauce of CataloniaBalearic Islands and Valencia. It is made by pounding garlic with olive oil and salt in a mortar until a smooth texture is obtained. Traditionally, it differs from Provençal aioli in that it does not use egg, and cooks pride themselves in their techniques, as it may be difficult for the uninitiated to get the mixture to emulsify. However, some contemporary preparation instructions suggest the use of a small quantity to allow faster and easier mixing. The mix of eggs, oil and garlic is pejoratively referred to as mayonnaise with garlic. In the Catalan Countries, it is traditionally served with grilled lamb, grilled vegetables, arròs negre and paella, and comes in other varieties such as allioli de codony (allioli with quincepaste) or allioli with pear.