Galric Alioli is a signature Spanish sauce widely used with fried fish and seafood. For a mouthwatering experience try it with some fried bacalao.
3 large cloves of garlic (mashed)
2 large egg yolks
1 1/4 cups of extra virgin olive oil
1 tsp lemon juice
pinch of salt
Begin with the cloves of garlic which you mash to a paste with a pinch of salt. Transfer to a food processor and add the egg yolks and lemon juice.
As the mix is running start to slowly add the extra virgin olive oil through the feed tube until you get a nice smooth creamy texture as the sauce thickens. Get a taste and adjust the salt according to your taste. Once ready, transfer the alioli to a bowl, cover with a plastic wrap and chill for 3-4 hours before serving.