Generally, aioli and alioli are different ways of spelling the same thing and they sound the same — the extra “l” in the Spanish version is pronounced as a “y”. In Spain it is traditionally made with a mortar and pestle and they like it very garlicky, with a strong-flavoured oil. It is often served alongside seafood, cooked simply.
- With mortar and pestle, grind the garlic cloves with salt to a smooth paste.
- Add the egg yolk and lemon zest and grind until thick.
- Beat in the lemon juice, then emulsify the mixture into a mayonnaise by slowly pouring in the olive oil, grinding to incorporate well as you go.
- Season with ground pepper (and fresh chopped herbs if desired) and serve with your tapas.