Aïoli
There are many food items that I grew up with which suddenly became fashionably “hip”! I think of Croque-madame, seacuterie board instead of charcuterie served with crostini along with plenty of dipping sauces, steak tartare, smoothies, herbal water 💦, floats, French eggs, etc.
One that people went “ooh and aah” at the beginning of the 21st century was Aïoli! The women on both sides of my family were making it forever! The applications for this garlic sauce are very versatile plus incredibly easy to make 👩🍳👨🍳. Its texture is similar to mayonnaise.
This sauce is so multipurpose!
First, it makes a great dipping sauce on its own. It’s great for onion rings, regular or sweet potato fries, vegetables like zucchini sticks, artichokes, chicken fingers, and so on. Its flavor can be altered with other ingredients. I think of chipotle, pesto, sun-dried tomatoes 🍅, or herbs and spices like Creole seasoning, Italian, etc.
Second, it’s a lovely spread! Smear some on your favorite sandwiches or burgers, wraps, or even bread and crackers! Instead of tzatziki sauce, I like using it when making my Zucchini Pancakes… it’s totally an OMG 🤯!
Third, there’s no doubt about it that Aïoli is the perfect fit for fish and seafood 🐟🦞! Pair it with crab cakes, fried shrimp or mussels, lobster rolls or cakes, and the list goes on. When I make Bourride Provençale or even one of my pasta sauces, I add this French sauce to them… it’s so yummy!
Lastly, it’s an amazing condiment!!!
Just think about a nice steak medium-rare with Aïoli served right next to it! I say steak 🥩 but frankly, any other meat goes well with it. Use that instead of garlic butter. When making an omelet or simply fried eggs, put a dab of it in lieu of regular butter…
This recipe is simple… Mash garlic cloves with some sea salt 🧂 to form a paste. Next, mix together egg yolk, mustard (depending on your recipe), and freshly squeezed lemon juice. Add the oils, gradually, in a slow stream.
Contrary to other recipes, the main oil I prefer using is grapeseed and then some extra-virgin olive oil. The reason why I don’t use all olive oil is because I find it tastes heavy, even extra-virgin. After these two are well incorporated, you should end up with a nice thick and creamy garlic sauce 🧄!
If you are a garlic lover 💖, this Aïoli is the ultimate sauce! Besides being insanely tasty, it can be stored in the fridge for 10 days. Take the 5 minutes to make this Mediterranean sauce. I won’t be surprised if it becomes one of your favorites!
Bon Appétit! 🍽
Here are several more condiment recipes for you to enjoy… 😀
– Sweet & Spicy German Mustard
– Basil Lemon Butter
– Basic Brown Sauce
– Sweet & Savory Homemade Ketchup
– Cranberry Butter
– Sweet Chili Sauce
– Catalina Dressing
– Tamarind Sauce
– Easy Pickled Green Beans
and for even more condiment recipes 🥫, click on this link… Recipe Category • Condiments
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Aïoli
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Ingredients
- 3 large cloves garlic Footnote
- 1/2 tsp. ground Himalayan pink salt
- 1 large egg yolk, room temperature
- 1 tbsp. Dijon mustard
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/3 cup grapeseed oil tips & tricks
- 2 to 3 tbsp. extra virgin olive oil, or as needed
Directions
- In a mortar, add garlic and salt. Mash until the mixture turns into a paste, using the pestle.
- In a tall container, add garlic paste, egg yolk, mustard, and lemon juice. Using an immersion hand blender, process until the ingredients are mixed.
- Gradually, in a slow stream, add grapeseed oil until the sauce thickens. Add olive oil until the sauce resembles mayonnaise… thick and creamy.
Notes
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