Alioli

Alioli is a traditional Mediterranean sauce made primarily from garlic and olive oil, whose name comes from the Catalan all i oli, which literally means "garlic and oil". Its creamy texture and intense garlic flavor make it an ideal accompaniment for a wide variety of dishes, from meats and fish to vegetables and tapas.

Alioli has its origins in Spanish cuisine, especially in the regions of Catalonia and Valencia, although similar versions are found in different parts of the Mediterranean. Traditionally, it is prepared by emulsifying crushed garlic with olive oil, achieving a thick sauce without the need to add egg, although some modern variants may include yolk to facilitate emulsification.

Properties: In addition to providing a very characteristic and potent flavor to dishes, alioli is rich in sulfur compounds, derived from garlic, which possess antioxidant and antibacterial properties. Its olive oil content also provides healthy fats beneficial for the heart.

Synonyms in Latin America: Although the term "alioli" is widely recognized, in some Latin American countries this sauce may be known simply as garlic sauce or ajoaceite. However, because its traditional preparation varies, it is sometimes confused with other similar sauces such as garlic mayonnaise or ajoporro.

In summary, alioli is an essential ingredient in Mediterranean cuisine that enhances the flavor of dishes with its creamy texture and intense garlic touch.