5 Awesome Aiolis to Make at Home
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.
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