Allioli - garlic cream with 20% olive oil, light, Feliubadalo

Allioli has long been a hit at barbecues in this country. The wealth of variants is quite remarkable, but especially in Spain the original variant is still number one. The name says it all: All means garlic in Catalan and Oli means oil. Garlic and oil, nothing more. Even eggs are not used in production, so you can already tell the difference from the consistency, which is much firmer than other variants. This alioli goes well with grilled meat, fish and seafood, as well as vegetables such as mushrooms or zucchini, or simply on fresh white bread.