Alioli

The most basic description of alioli is that it is a garlic mayonnaise. However, you can’t think of mayonnaise as being that white gloop that comes from a jar – fresh, homemade mayonnaise is a completely different experience altogether: it’s rich, creamy, subtly (or not-so-subtly) flavored – it can be thin, for drizzling over salads, or thick for dipping bread and vegetables into – it’s a culinary sensation beyond anything else I can describe.  Alioli was my favorite food "find" while in Spain, though Paella * was a close second, followed by the Spanish omelet * .

Later during my visit, Maria taught me how to make alioli  * myself, and supervised my first clumsy attempts at making everything come together. She then gave me some last-minute "hints" * that I treasure (even if I don’t understand why it is that they work.) And, my best "going-away present" when I left Barcelona was my very own alioli pot * , which I still have and still use.