This sauce is served with many meat, fish and vegetable dishes in Catalonia, and particularly with barbecued meat.

Instructions:

Title: Alioli #1
Yield: 1 cup

half head of peeled garlic
1 tsp. of lemon juice or vinegar
1 cup of olive oil, to room temperature
a pinch of salt

To mash the garlic in a mortar until he becomes a puree and to pour the oil very slowly, always removing in the same sense when he has acquired the consistency of a mayonnaise, to add the lemon juice or the vinegar, to also toss the remaining oil, without stopping to remove, and to season then with salt.
 

Alioli, Oil and Garlic Sauce #2
Yield: 1 cup

4 or 5 cloves garlic
1 cup or more of olive oil
salt

Peel the garlic and pound it in a mortar with 1/2 level teaspoon of salt. When it becomes a fine paste gradually drip in the olive oil, stirring all the time. If the mixture does not thicken, or starts to separate, add a small piece of bread and pound into the sauce. A little cold water may be added at the end to dilute it.