Aiyoli ( Garlic sort of Mayo ) from Spain?

Question

when i was holiday-ing in spain on many occasions , i as you do made many visits to the local decent restuarant they used to serve you crusty bread and this garlic flavoured stuff called aiyoli it was just wicked they said it was made with crushed garlic and other stuff the one i had was slightly course can anyone tell me were to buy it or how to make it , i'm not interested in the smooth one you can buy in tesco's but more an authentic aiyoli

Thanks

Answer 1

I believe this is what you are looking for:

A light mayonnaise style sauce laden with fresh garlic. Used atop vegetables or fish. A wonderful accompaniment to simple crudités.

A key to success with aioli is to work very slowly. It is also important to make sure all your ingredients including your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate.

The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.

Makes: 1 cup

I N G R E D I E N T S
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

I N S T R U C T I O N S
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

Answer 2

Aïoli

Makes 2 cups

Ingredients:

1 tablespoon fine, dry, unflavored breadcrumbs
1 tablespoon white wine vinegar
6 garlic cloves, chopped
3 large egg yolks
1/2 teaspoon sea salt
1/8 teaspoon white pepper
1 cup extra-virgin olive oil

Preparation:

Soak the breadcrumbs in 1 tablespoon of wine vinegar for 5 minutes, then squeeze the crumbs dry in the corner of a towel.

In a food processor fitted with the metal blade, chop the garlic, then add crumbs and combine with garlic to make a smooth paste. Add egg yolks, and all the other ingredients except the oil and combine. Scrape down sides. Now, with the motor running, add olive oil in a slow, steady stream. When all the oil is in, you have aïoli. Voilà!!

Answer 3

http://frenchfood.about.com/cs/regionalcuisine/a/aioli.htm

This looks terrific........