Tuesday, 15 October 2013

Simple Aioli and Variations

Aioli is pretty much nothing more than a fancy mayo with some extra flavor added. It is a pretty rocking condiment to add to any burger, with french fries, or with chips. Also if you watch the food network even a fraction as much as I do you have heard countless people talking about their Aioli recipe or all the magical things they make with it.

Aioli is a traditional Italian sauce with flavors of lemon and garlic, if you are also cared to know where it originated from, however because we live in a beautiful global village Aioli has evolved and now many different flavor profiles from different counties are called aioli.

Now to make a proper aioli you technically need to start by making your own mayonnaise by beating egg yolks together with olive oil. But really, a jar of mayo (not Miracle Whip if you can help it), is good enough, cheaper overall and easier. All good reasons to me!

So let's all get started making some aioli and maybe serving it with some Homemade Chips! I'll start with the basic recipe with traditional

Simple Aioli (Traditional flavor)

Ingredients:

1/2 Cup Mayo
1-2 Clove Garlic
1/2 teaspoon salt
1 Tablespoon (roughly) of Lemon juice

Instructions:

With a mortar and pestle, or with a sturdy spoon against the side of a small mixing bowl, smash the garlic and the salt together until a smooth even paste forms. In a small mixing bowl, or the same one you used to smash the garlic and salt, add the lemon juice and stir to soften the garlic paste. Add the mayo to the bowl and stir or whisk until evenly blended and you have a smooth mildly viscous sauce is formed.

Keep in an air tight container for up to a week in the fridge. Remove the Aioli from the fridge about 20 minutes before serving so it isn't too cold, Aioli is traditionally served at a near room-temperature.

Enjoy!


Mild Mustard Aioli

Ingredients:

1/2 Cup Mayo
1-2 Clove Garlic
1/2 teaspoon salt
1 Tablespoon (roughly) of Lemon juice
1 Tablespoon prepared Dijon Mustard sauce, or 2 Teaspoons dry ground mustard

Instructions:

With a mortar and pestle, or with a sturdy spoon against the side of a small mixing bowl, smash the garlic, the salt and the mustard together until a smooth even paste forms. In a small mixing bowl, or the same one you used to smash the garlic and salt, combine the lemon juice with the garlic paste and stir to soften the garlic paste. Add the mayo to the bowl and stir or whisk until evenly blended and you have a smooth mildly viscous sauce is formed.

Variation: Top the mild mustard aioli with some smoked paprika for a small addition of warm heat to the dip.

Keep in an air tight container for up to a week in the fridge. Remove the Aioli from the fridge about 20 minutes before serving so it isn't too cold, Aioli is traditionally served at a near room-temperature.

Enjoy!

Spicy Mustard Aioli

Ingredients:

1/2 Cup Mayo
1-2 Clove Garlic
1/2 teaspoon salt
1 Tablespoon (roughly) of Lemon juice
1 Tablespoon prepared Dijon Mustard sauce, or 2 Teaspoons dry ground mustard
1 Teaspoon smoked Paprika
1/2 Teaspoon crushed red chili flakes
1/4 Teaspoon cayenne pepper

Instructions:

With a mortar and pestle, or with a sturdy spoon against the side of a small mixing bowl, smash the garlic, salt, mustard, paprika, red chili flakes and cayenne pepper together until a smooth even paste forms. In a small mixing bowl, or the same one you used to smash the garlic and salt, combine the lemon juice with the garlic paste and stir to soften the garlic paste. Add the mayo to the bowl and stir or whisk until evenly blended and you have a smooth mildly viscous sauce is formed.

Keep in an air tight container for up to a week in the fridge. Remove the Aioli from the fridge about 20 minutes before serving so it isn't too cold, Aioli is traditionally served at a near room-temperature.

Enjoy!

Red Pepper Aioli

Ingredients:

1/2 Cup Mayo
1-2 Clove Garlic
1/2 teaspoon salt
1 Tablespoon (roughly) of Lemon juice
1/2 of a small red pepper

1 Tablespoon Olive oil

Instructions:

Roast the red pepper half by coating it with olive oil, and roasting under broil in an oven close to the element for about 3-5 minutes a side, until edges are just turning black. You need to watch this very closely or else you fill your house with thick delicious smelling smoke, and the fire alarms going off. Which is nones the good. Once you have your roasted red pepper, set aside until cool.

In the mean time, prepare the Aioli. With a mortar and pestle, or with a sturdy spoon against the side of a small mixing bowl, smash the garlic, the salt and the mustard together until a smooth even paste forms. In a small mixing bowl, or the same one you used to smash the garlic and salt, combine the lemon juice with the garlic paste and stir to soften the garlic paste. Add the mayo to the bowl and stir or whisk until evenly blended and you have a smooth mildly viscous sauce is formed.

Finely mince or pulse with a food processor the red pepper half, and stir into the Aioli. Cover with plastic wrap and let the flavor mingle for about an hour. Then remove the Aioli from the fridge about 20 minutes before serving so it isn't too cold, Aioli is traditionally served at a near room-temperature.

Enjoy!

Notes:

Don't call this real Aioli to a real Italian, because this is the cheater version. Tastes almost as good though. If you want you could make a proper mayonnaise from scratch but I rarely bother. . .

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