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Drowned aioli recipe

The aioli recipe is watered Catalan allioli that you break on purpose. It is typical of fishermen seafood recipes, and you obtain it by adding stock or a little cooking juice of the dish you are preparing to the aioli.

Another method to prepare this aioli recipe is to add too little or too much olive oil, or mix it very briefly. Every recipe specifies the best method.

What's important to keep in mind is that you should stop adding olive oil or mixing the garlic sauce as soon as the aioli breaks and looks sort of curdled.

Traditionally this garlic sauce with olive oil is always stirred into fish stews, fish soups, noodle and rice dishes, salt cod fish dishes, and some meat and vegetable dishes.

The most characteristic seafood recipe is the delicious seafood soup recipe with allioli so popular in the Northern coastal Emporda region of Catalunya. It is generally accepted that Empordanencs, who are masters of the natural Mediterranean diet to this day, were the inventors of this aioli recipe.

In Catalan we call it allioli negat, which literally means drowned aioli. There are multiple interpretations of the term: That the crushed garlic is drowned in oil and hence the name, or that it was impossible for fishermen to bind real aioli on their swinging boats and that it always "broke" anyway.

Whatever the origin of Catalan drowned aioli, it is exquisite and adds a remarkable personality to your Mediterranean cooking.

As with whole aioli recipe, for this broken aioli recipe all ingredients also have to be at room temperature before you start.

Ingredients for this aioli recipe

It makes approximately 1 cup.

3/4-cup (15 cl) extra virgin olive oil – Use Catalan arbequina olive oil if possible, or a mild Italian or Greek extra virgin olive oil.
3 cloves garlic – peeled
1 pinch salt

Aioli recipe preparation instructions

Cooking time: 0 minutes.
Preparation time: 15 minutes.

Peel the garlic cloves.

Drop the garlic cloves into your mortar, add a pinch of salt, and start pounding with the pestle.

Crush and mash the garlic and the salt with the pestle until you obtain a very fine and smooth paste.

Now, while you stir the mixture with the pestle in one hand, slowly add the olive oil with the oil dispenser you hold in the other hand

Unquestionably, the best kitchen tool for preparing any aioli recipe is a cruet or olive oil dispenser. However, if you don't have any, use the same olive oil bottle or any container that allows you to add olive oil drop by drop or at least very slowly.

Stir constantly and always in the same direction, describing circular movements.

Finally, add 2 or 3 tablespoons of cooking juice, stock or water, and mix gently with the pestle or a wooden spoon.

The aioli recipe is now ready and you can stir it into whatever Mediterranean diet recipe you are preparing.

Buying Mediterranean kitchen tools

A mortar and pestle is a must have for any proud Mediterranean kitchen. The price is insignificant for the many uses it has in Mediterranean cooking: garlic sauce recipes, romesco salad dressing recipes, Lebanese cucumber salad, regular allioli or this aioli recipe... Click here for the best mortar and pestle.

An authentic olive oil dispenser or cruet is essential for Mediterranean diet recipes, but particularly for aioli, pa amb tomaquet, salad dressings... A tiny inversion for a kitchen saver. Click for a traditional olive oil dispenser made of blown glass.

People who tried this aioli recipe also raved about the following recipes...

Suquet de peix, the mouthwatering seafood soup recipe with drowned aioli straight from Catalan fishermen.

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Step-by-step authentic Catalan whole aioli recipe: How to prepare it explained and an original video demo.