aioli 

Pour it over crab cakes, burgers, grilled fish and crunchy salads. Use it as a dip for vegetables, breads and anything fried. Smear it atop sandwiches, bagels and potatoes. It’s the classic French sauce: aioli. This fantastically creamy, savory “mayonnaise sauce” is a snap to make at home. Take our recipe for classic aioli and add your fave herbs and seasonings to taste, or try one of our more experimental recipes to craft a vegan, or even raw, aioli. Here are our fave 5 aioli recipes you’ve got to try.

Classic Aioli

Show your friends what a fancy-pants Provencal chef you can be with this utterly simple, yet incredibly gourmet, mayonnaise emulsion. Ooo-la-la.

Ingredients:

1 egg yolk

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil

2 cloves garlic, finely minced

Sea salt and black pepper, to taste

1)      Whisk egg yolk, lemon juice and mustard in a medium bowl until smooth. Add oil in a slow drizzle, whisking constantly, to blend into a thick, smooth mixture.

2)      When all oil is added, stir in garlic and seasonings to taste. Makes a half cup.

Middle Eastern Aioli

Taking a tip from the Middle Eastern spice mix za’atar, this smoky aioli will jazz up lamb, beef, potatoes, lentils and anything beans or olives.

Ingredients:

1 egg yolk

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil

2 cloves garlic, finely minced

1 teaspoon dried thyme

1 teaspoon ground sumac berries (if available)

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon ground cumin

1/4 teaspoon dried marjoram

Sea salt and black pepper, to taste

1)      Whisk egg yolk, lemon juice and mustard in a medium bowl until smooth. Add oil in a slow drizzle, whisking constantly, to blend into a thick, smooth mixture.

2)      When all oil is added, stir in garlic and spices. Add seasonings to taste. Makes a half cup.

Vegan “Aioli”

It’s vegan; need we say more?

Ingredients:

8 ounces silken tofu, drained

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1 clove garlic, minced

Sea salt and black pepper, to taste

1)      Puree all ingredients until smooth. Add water to thin, if needed. Makes about 1 cup.

Avocado “Aioli”

Smear this over club sandwiches, BLTs and anything with shrimp. Use basil for Mediterranean-inspired dishes, or cilantro for Mexican-inspired dishes (shrimp tacos, anyone?).

Ingredients:

1 ripe avocado, pitted

1/4 cup sour cream

2 tablespoons chopped basil or cilantro

2 tablespoons fresh lime juice

1 clove garlic, minced

1/2 jalapeno, seeded, minced

Sea salt and black pepper, to taste

2)      Puree all ingredients until smooth. Add water to thin, if needed. Makes about 1 cup.

Raw Mint “Aioli”

This aioli is both vegan and raw. Serve over veggie patties, raw veggie rolls, mushroom burgers or as a dip for anything green.

Ingredients:

1/2 cup raw cashews

1/4 cup water

1/4 cup fresh mint leaves

2 tablespoons lemon juice

1 tablespoon chopped chives

2 cloves garlic, minced

1/2 teaspoon sea salt

1)      Puree all ingredients until smooth. Add water to thin, if needed. Makes about 1 cup.

image: kthread