aioli recipe

Bacon, lettuce and tomato, only made more delicious by the addition of a homemade aioli and caramelised onions.

BLT with herby aioli and caramelised onion recipe

(60 milliliters) extra virgin olive oil

onions,

tsp brown or white sugar

vinegar

tomato paste

bacon rashers

(150 grams) mayonnaise

garlic clove, crushed

Dijon mustard

herbs

English muffins, halved, toasted

butter lettuce leaves

tomatoes, sliced

Spicy Aioli Recipe

store-bought mayonnaise*

dill pickle juice

cayenne pepper,

garlic clove, finely grated

Kosher salt

Add mayo, dill pickle juice, cayenne pepper and garlic to a medium bowl, whisking to combine.  Season to taste with salt and more cayenne pepper.

Cayenne pepper can vary greatly in heat (depending on how fresh it is), so start with just a 1/2 teaspoon.  Add 1/4 teaspoon at a time until the aioli is very spicy, but bearable.  I ended up using a total of 1 teaspoon for this batch.  Store aioli in fridge for up to 2 weeks.

Homemade Aioli Recipe

lemon juice

lemon

olive oil

garlic* (, grated)

fine sea salt

chives (, chopped, optional)

black pepper (, optional)

In a small food processor or cup using an immersion blend, whisk together yolks, lemon juice and zest, and mustard. Pulse, scraping down the sides, until it becomes a pale yellow paste.

While whisking or while the immersion blender is on, very slowly pour the oil into the yolk mixture. It should start to thicken and combine, but if it it does seperate, stop adding the oil and continue to whisk until it combines again, then resume the oil.

When fully combine, add the garlic and salt, either giving a few more quick pulses or folding in by hand. If you plan to add chives or black pepper, fold them in as well.

Cover and refrigerate for 1 hour to let flavors marry.

If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Chances are you've seen it on menus here and there, but if you've never been to the Mediterranean, you might wonder, what is aioli? And the answer is simple, it's a type of garlic mayo!

What Is Aioli? (+ How to Make It)

garlic, pureed

lemon,

olive oil oil

salt

Large bowl

Whisk

Hand Towel

Whisk the egg yolks and Dijon mustard in a large bowl until smooth.

Add the minced garlic and lemon juice, then whisk again until very well blended.

Run the hand towel under water until it's wet. Then ring out the excess, roll it into a loose log, and place it on the counter in a ring.

Put the bowl into the center of the towel ring - to keep it in place while whisking.

Next, very slowly pour the oil into the bowl, whisking constantly and rapidly.

Keep whisking until all of the oil is fully incorporated, and the mixture is emulsified.

Let the mayo rest for a minute, then gently stir in the lemon zest and Kosher salt.

Store in the fridge.

This Pepperoncini Aioli combines mild heat and subtle sweetness with the savory notes of garlic and the herbal freshness of parsley. This condiment is perfect for dipping fries or vegetables, spreading on sandwiches or burgers, or serving alongside grilled meats and seafood.

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Top 5 aioli recipe recipes from across the web

The most viewed aioli recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BLT with herby aioli and caramelise...

Spicy Aioli Recipe

Homemade Aioli Recipe

What Is Aioli? (+ How to Make It)

Pepperoncini Aioli

The most viewed aioli recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine