Looking for healthy and flavorful options for my salads I found this very interesting recipe, the Alioli is an emulsion from the Provençal cuisine made out of garlic, olive oil and lemon juice, in some cases has egg yolk.
the Alioli, as the mayonnaise is an oil and water emulsion, Egg yolk can be used as an emulsifier and is generally used in making aioli today, However, mustard and garlic both have emulsion-producing properties and some variants (such as Catalan allioli) omit the egg.
This more will be eggless so it will be cholesterol free, and trans fatty acids free.
1 teaspoon of salt
4 garlic cloves
lemon juice from 1/4 of a lemon
1/2 cup of extra virgin olive oil
You also are going to need a whisker and a mortar
In the mortar crush the garlic and the salt with the pistle until getting a smooth paste.
Transfer the paste to a non reactive bowl (a glas bowl)
Drizzle and whisk half of the olive oil until make the emulsion
Add the lemon juice and drizzle the remaining oil and keep whisking.
Serves 3/4 cup and last around one week refrigerated.