Allioli is a Tenerife restaurant staple on most Spanish restaurant tables.
Ingredients:
2 egg yolks
4 garlic cloves, crushed
60 ml (2 fl oz) white wine vinegar or substitute with lemon juice
250 ml (8 fl oz) olive oil
Instructions:
Mix together the garlic, egg yolks and half the white wine vinegar in a bowl. Whisk the ingredients together. Continue whisking and slowly add the olive oil until the mayonnaise is thick. Season to taste. If too thick add the remaining white wine vinegar olive oil. Your mayonnaise should be kept cool in the fridge and will last for 2-3 days.
