Learn how to make the BEST Aioli from scratch! It is amazingly creamy and versatile dip. Easy to make!
What is Aioli?
For those of you who have not yet had the pleasure of tasting aioli, it is a creamy, garlic flavoured Mediterranean dipping sauce that is commonly served with shoestring fries, grilled meat and vegetables and alongside different finger foods. Aioli is made with eggs, oil, garlic and lemon and it is enhanced by a squirt of Tabasco sauce or a sprinkle of red pepper.
What Goes Well with Aioli?
It works well as a spread in sandwiches and wraps. Lemon infused aioli is great with fish and seafood. It is a classic complement to grilled salmon. Different flavors such as sun-dried tomato, avocado and various herbs such as mint and coriander work together with the existing flavors to create a unique variety of different aioli dips.
How to make the Best Aioli?
Although the ingredients of an aioli recipe are very simple, there are a few secrets to ensuring that they blend together perfectly to create a creamy texture that is ready to serve. Make sure that you are using good quality vegetable, sunflower, avocado or coconut oil. If you choose to use olive oil, make sure it is the mild tasting variety as stronger olive oils will create a sharp, unpleasant flavor when they are blended with the eggs. Alternatively, you can use a few drops of regular olive oil in combination with another oil. That way, you will have the mild olive flavor you desire without it becoming too overpowering.
TIPS TO MAKE THE PERFECT AIOLI EVERY TIME
The secret to creating the desired texture is to place all of the desired ingredients in a blender and mix them until they reach a smooth texture. The next step requires that you slowly drizzle in the oil as you continue to blend. If you aren’t really, painstakingly slow about this, you won’t achieve the desired texture and you run the risk of the mixture splitting. Heat is also a catalyst for a split this dip, so you may even want to blend the mixture in short bursts to make sure that the food processor does not overheat. Alternatively, blend the mixture by hand and control the speed and temperature inside the bowl. Some chefs swear that using a hand-held blender or whisk results in the best, most supple texture of aioli.
For a sweeter tasting dip, be sure to roast the garlic before blending it into the mixture. Rosemary aioli is great with lamb, while you can experiment with interesting flavour combinations such as lavender and basil when serving it with seafood. Adding Parmesan to your aioli makes for a fuller texture that is perfect with crab cakes or arancini. Blue cheese aioli works well with beef burgers. Curry flavored aioli makes it into a spicy dip that is great with potato or sweet potato fries.
Can I substitute raw eggs?
Although raw egg is not recommended for small children and pregnant women, pasteurized egg yolks provide an alternative ingredient. Mustard and water are two ingredients that can replace the egg in a vegan version of this dip. Slivered almonds are also a tasty addition to the vegan option. The recipe is already dairy free, which is good news for all of those lactose intolerant chefs.
EASY AIOLI RECIPEPrint
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