Aioli is essentially a garlic mayonnaise… well in Spain not quite, we have our own version, called “Alioli” short for “all i oli” that in Catalan (language widely spoken in Catalonia, North Eastern Spain) means “garlic and oil” and originally, that is what it was, an obscene amount of garlic, mashed up with a mortar and pestle with a little coarse salt, then emulsified with extra virgin olive oil; nice, buuut boy oh boy, literally blows your shocks of, and besides, you cannot really taste anything else. In general if in Spain you ask for “alioli” you will be expecting to get the garlicky mayonnaise type (that goes so well with Andalusian style deep-fried seafood… so goooood, well we leave this for another day)
The widespread name “Aioli” comes from a similar preparation that comes from Provence, province of South Eastern France (very close to Catalonia) so is all related anyway, that is basically what Europe is all about.
Mmmm got lost, let me see, oh yes, back to the actual preparation of this incredibly tasty creamy sauce… I have always made aioli with my hand blender, with at least a 95% of success rate and in about 30 seconds… my Lala did it this way, my mum does it this way and it just works.
Let me tell you, this garlic mayo is to die for, goes well with absolutely everything, yes everything even those brownies (just kidding), now seriously, just get a piece and toasted crusty bread, put a dollop of aioli on top… and prepare to touch the sky with your fingertips!! (Just don’t do it too often… you know what I mean ;0))