In Spain we love grilling meats (pork, lamb, chicken) and sausages outdoors. We only use salt and pepper to season our grilled meats. We serve them with toasted slices of French round bread and aioli. Simple and yet so delicious.


Recipe Summary

2 mins
5 mins


Ingredient Checklist


Instructions Checklist
  • In the tall and thin vase of a hand blender, put the garlic, salt, egg and vinegar.

  • Add 1/4 cup of oil.

  • Put in the hand blender and turn it on in a still motion for about 10 seconds. If you move it around, the sauce will not thicken later on.

  • Gradually add the rest of the oil and very slowly move the blender up and down until the sauce starts to thicken and its consistency is close to that of mayo. This might take about 2 minutes. Add more oil and continue blending if you look for a thicker consistency.


If you want authentic country taste, use 1/2 cup of extra virgen olive oil, and 1/2 cup of vegetable oil (I like using canola oil). At restaurants in Spain, they use vegetable oil (mostly sunflower oil) because it's milder. Add more garlic if you like. It's best served immediately after preparing it. Make sure you cover it before storing in refrigerator, and do not store it for more than 3 days. I use a Braun hand blender, it comes with a tall plastic vase that is ideal to make aioli.