Garlic Mayonnaise – aioli

Creamy Garlic Mayonnaise Spanish Tapas Style

La Cocina de Lola's all i oli garlic mayonnaise is a creamy Spanish aioli made from egg yolk, oil, and garlic. Ready to serve, thick, and bold in garlic – the classic sauce for tapas, fish, and grilled dishes.

Garlic mayonnaise all i oli is the quintessential Spanish tapas sauce, whipped up here by La Cocina de Lola into a creamy blend of egg yolk and oil. In Catalan, “all i oli” simply means “garlic and oil” – this thick variety in a 160g jar brings a taste of Spanish lifestyle straight to your table, ready to serve. Open the jar, dip in a spoon, and you’re ready to go.

Thick, garlic-forward, golden yellow

In the jar, the aioli appears golden yellow and thick, with the unmistakable aroma of fresh garlic that greets you the moment you open it.

On the palate, it is creamy and full-bodied; with garlic making up 3 percent of the recipe, it sets a bold tone, while a touch of mustard and white wine vinegar adds a fresh finish. It tastes exactly as a good aioli should: rounded, savory, and with plenty of character. Not for the faint of heart, but perfect for those who love garlic.

It stays beautifully firm, with no runny consistency or separation – a spoonful holds its shape on the plate. This very creaminess makes it so versatile, from a robust dip to a savory bread spread.

The velvety companion for your tapas platter

The aioli goes with almost anything from the pan, the oven, or the grill – the only limit is your imagination.

Serve it classically with crispy Patatas Bravas, fried fish, shellfish, and seafood, but also with meat, baked potatoes, or simply on toasted bread. For a tapas evening, it belongs right next to the grilled Piquillo peppers and a glass of chilled gazpacho.

The aioli also makes a great impression with grilled vegetables, in a wrap, or as a dip for breadsticks. Fold a spoonful into warm jacket potatoes, and a simple side dish turns into a little Spanish delicacy.

Once opened, it keeps well in the refrigerator at around 5 degrees for 3 to 4 days. Often just a dollop is enough, because this aioli loves to take center stage – as a dip, as a spread, or as a savory spoonful in a potato salad.

Whipped from egg yolk, oil, and garlic

La Cocina de Lola whips the aioli to a creamy consistency with a whisk, just as you would in your own kitchen.

The classic Catalan all i oli traditionally uses only two ingredients, garlic and good oil, stirred with great patience to form an emulsion. This version makes it easier for you: egg yolk binds sunflower oil, white wine vinegar, mustard made with 25 percent mustard seeds, salt, and sugar into a thick mayonnaise, to which fresh garlic and natural garlic aroma give its typical flavor profile.

All i oli is one of the oldest sauces of the Mediterranean. It was described in Catalan cookbooks as early as the 14th century, long before mayonnaise was invented. In Catalonia and Valencia, it is still stirred by hand in a mortar to this day, with nothing but garlic and a thin trickle of oil.

The Spanish sauce comes to us via the delicatessen importer Antonio Viani, who has been bringing the flavors of the south to German tables since 1973. You can find more from the brand at La Cocina de Lola, including gazpacho and piquillos for a complete Spanish evening.