Mediterranean-Style aioli is a creamy, garlic-flavored sauce traditionally made by emulsifying garlic with olive oil, using a mortar and pestle to create a smooth, thick consistency. Some variations also include egg yolks, lemon juice, or mustard, making it similar to mayonnaise but with a more pronounced garlic flavor.
In modern cooking, Mediterranean-Style aioli is often prepared with mayonnaise as a base, to which garlic, lemon juice, and other seasonings are added for convenience. It is commonly used as a dip, spread, or accompaniment for seafood, vegetables, sandwiches, and fries. While purists argue that true aioli should contain only garlic and oil, many restaurants and home cooks embrace different versions to suit various dishes and palates.
Where did this aioli come from?
Mediterranean-Style aioli has a long history rooted in the area’s cuisine, particularly in the regions of Provence (France), Catalonia (Spain), and Italy. The name itself comes from the Provençal words “ail” (garlic) and “oli” (oil), highlighting its two essential ingredients. Historically, aioli was made by grinding fresh garlic with olive oil in a mortar and pestle until a smooth, emulsified paste formed. Unlike mayonnaise, which typically includes eggs as an emulsifier, traditional aioli relied solely on garlic and oil for its thick texture.
Ancient Romans are believed to have used a similar garlic-based sauce, spreading its influence throughout their empire. Over time, aioli became a staple in Mediterranean cuisine, particularly in regions where olive oil was abundant. In Provence, it is traditionally served with seafood, vegetables, and dishes like “Le Grand Aioli,” a meal featuring boiled vegetables, fish, and eggs accompanied by the sauce.
Mediterranean-Style aioli—often simply called “allioli”—has been a key part of local cuisine for centuries in Catalonia and the Balearic Islands of Spain. The Spanish version sometimes includes egg yolk to aid emulsification, creating a smoother and more stable sauce. Today, aioli has evolved beyond its traditional roots, with chefs around the world incorporating different flavors such as lemon, mustard, and herbs, making it a versatile and beloved condiment.
Want a recipe?
A classic homemade Mediterranean-Style aioli is rich, garlicky, and perfect for dipping or spreading. Here’s a simple and delicious recipe:
Traditional Mediterranean-Style Aioli Recipe
Ingredients:
- 2 garlic cloves, finely minced or grated
- ½ teaspoon salt
- 1 teaspoon lemon juice (freshly squeezed)
- ½ teaspoon Dijon mustard (optional, for extra stability)
- 1 egg yolk (room temperature)
- ½ cup extra virgin olive oil
Instructions:
- Prepare the Garlic: Mash the garlic and salt together using a mortar and pestle until it forms a smooth paste. Alternatively, use a garlic press or fine grater.
- Start the Emulsion: In a mixing bowl, whisk together the garlic paste, egg yolk, lemon juice, and mustard until well combined.
- Add the Oil Slowly: While whisking continuously, very slowly drizzle in the olive oil drop by drop at first, allowing the mixture to emulsify. As it thickens, you can pour in the oil more steadily in a thin stream.
- Finish and Adjust: Once the aioli reaches a creamy consistency, taste and adjust with more lemon juice or salt if needed.
- Serve or Store: Use immediately or refrigerate in an airtight container for up to 3 days.
- Quick Garlic Aioli (Cheater’s Version)
If you are short on time, mix ½ cup of mayonnaise with 1 minced garlic clove, 1 teaspoon lemon juice, and a pinch of salt for a fast and tasty alternative.
What do you use this aioli for?
Mediterranean-Style aioli is a versatile condiment that enhances a variety of dishes with its rich, garlicky flavor. Here are some of the best ways to enjoy it:
1. As a Dip
- French Fries & Sweet Potato Fries – A delicious alternative to ketchup.
- Vegetables – Perfect for dipping roasted, grilled, or raw veggies like carrots, asparagus, and bell peppers.
- Seafood – A great complement to shrimp, crab cakes, or calamari.
- Bread & Crostini – Spread on warm, crusty bread or used as a dip for breadsticks.
2. As a Spread
- Burgers & Sandwiches – Use aioli instead of mayo for an extra layer of flavor.
- Wraps & Paninis – Adds richness to grilled wraps and pressed sandwiches.
- Avocado Toast – Drizzle or spread aioli for a creamy, garlicky boost.
3. As a Sauce
- Grilled Meats & Chicken – A flavorful topping for steak, grilled chicken, or lamb.
- Roasted Potatoes – Toss or drizzle over crispy potatoes for a Mediterranean touch.
- Fish & Seafood – Pairs beautifully with grilled salmon, tuna, or scallops.
4. As a Dressing
- Salads – Thin out with lemon juice or vinegar and use as a dressing.
- Coleslaw & Slaws – Mix with shredded cabbage for a creamy, tangy slaw.
- Grain Bowls & Buddha Bowls – Drizzle over rice, quinoa, or grain bowls for added depth.
5. As a Topping
- Eggs – Add a dollop to scrambled eggs, omelets, or poached eggs for extra flavor.
- Tacos & Burritos – Works wonderfully as a finishing touch for fish or shrimp tacos.
- Grilled Vegetables – Enhances the smoky flavor of grilled eggplant, zucchini, or mushrooms.
Mediterranean-Style aioli’s creamy texture and bold garlic flavor make it a fantastic addition to almost any dish.
What is your favorite way to enjoy aioli? Let us know in the comments!
