O.k. every vegan should know about this! This is the boom. Plus everyone else who likes garlic and thinks mayo is a bit heavy on the stomach please enjoy! I highly recommend not going out to dance after eating it. This recipe is from the epic cookbook, The Cuisines of Spain, which was written by Teresa Barrenechea. There is no revision needed since Barrenecha has found the simplest and most amazing Alioli:
1 tsp salt
6 cloves of garlic
3 tablespoons water
1/2 cup corn oil or vegetable oil
1/2 cup of olive oil
1. In a blender or food processor, combine the garlic, water and salt and process it.
2. Add the oils together in anything with a nice spout.
3. Add the oil a little bit at a time in a slow steady stream.
4. Keep mixing until the sauce has emulsified.
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