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.

Paella,  Spanish omelet,  how to make alioli,  hints,  my very own alioli pot