Aioli

Mar 17, 2019 | by Marrianne Park

Aioli is a staple that you can always find in my fridge. I use it in place of any commercial mayo product but I also use it as a base in salad dressings and dips as well as a glue in meatless burgers and loaves – the flavour is incredible!

Basic Recipe

(makes just under 2 cups of aioli)

  • 1 clove garlic
  • 1 egg (I use farm fresh in all of my cooking- not only do they taste better but they have a stronger nutritional profile compared to conventional store-bought!)
  • 1 egg yolk
  • 1 Tbsp dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup oil

Blend the garlic, egg, egg yolk, mustard, salt, and pepper in a blender (I’m obsessed with my Vitamix but use whatever you have). With the blender running and the little insert in the lid removed, slowly pour in 1 cup (195g) oil.

When adding the oil, the blender may stop swirling. Have hot water ready to add just a little until the sinkhole appears again. Then continue adding the oil, stopping to add hot water whenever needed until all the oil has been added.

Note about pepper, I am a freak about pepper and don’t mind seeing little black flecks in my aioli. If this is not you, use white pepper to taste.

What oil should I use?

Different oil, different texture and taste.

  • Avocado oil: My new favourite oil for an aioli with a light and neutral flavour. Avocado oil boosts nutrient absorption and reduces inflammation- so much so that in France, avocado oil has received prescription drug status for its ability to reduce inflammation and help relieve arthritic symptoms!
  • Olive oil: I use Parthena olive oil (not affiliated, I just love it) that has a good robust olive taste. Most times I use ½ olive and ½ avocado. Olive oil thickens in the fridge so if I’m looking for a thicker dip consistency, I use more olive oil. When bought pure, it is anti-inflammatory and high in antioxidants!
  • Coconut oil: Thickens in fridge so is great for using for a dip and because I have heated the oil to liquify it I don’t need to use the hot water to get all the oil incorporated thus making a very thick dip. Another source of healthy fats that I cook with often.
Variations

Once I have my basic aioli made, I always keep a container of plain. This is my mayo and I use it accordingly. I will then split off the remainder into different bowls to add other ingredients to:

  • Crumbled Blue Cheese + Chopped Parsley: Seriously delicious for dipping or I add a little buttermilk to thin and add a bit of tang for a salad dressing. Buttermilk can also be swapped for a nut or coconut milk.
  • Avocado + Green Onion: Blend in an avocado and then stir in chopped green onion.
  • Roasted Red Pepper: Broil a red pepper on a sheet pan covered in parchment, turning frequently to blacken all sides. When done, remove from oven and place in a glass bowl, allowing to cool at room temperature. Once cooled, remove skin, seeds and stem. There will be a thick nectar in the bowl and more inside the pepper. Do not throw this away, it is packed full of flavour. I have seen people do this skinning process under running water but all they are doing is washing away precious flavour. Throw the red pepper flesh and nectar in the blender with your basic aioli and blend until smooth.
  • Ranch Buttermilk Dressing: Add chopped parsley and dill, minced shallots, chopped capers, 1 Tbsp champagne vinegar, 1 Tbsp lemon juice and a 1/4 cup buttermilk to make it the consistency you like.
  • Adding Tahini: My newest obsession! I just love the flavour it adds to aioli whether I am tossing into a salad or drizzling over roasted veggies. Tahini (¼ cup) needs to be added right at the end because the longer you process in the blender, the thicker the aioli will get. I also add extra garlic and lemon juice to thin along with buttermilk to make a drizzle.
Why do I bother?

Because it tastes way better than anything you could buy and I know exactly what’s in it. Conventional store-bought mayo is packed with sugar, preservatives, colourings, and flavourings – all ingredients I choose to avoid. What’s more is mayo full of sugar and additives is acidic in the body while homemade aioli is more alkaline.

Of course the flavour between homemade and store-bought isn’t even comparable but what are the health benefits?

  • Farm Fresh Eggs: My egg lady once told me that pastured chicken eggs (happy chickens) contain 10% less fat, 20 times more healthy omega 3 fatty acids, 40% more vitamin A and 34% less cholesterol.
  • Pure Organic Oil (Uncut, Cold Pressed): Provides the body with healthy fats and energy. We need more of these and less highly processed vegetable oils.
  • Variation Ingredients: Adds their own vitamins and minerals without the need of artificial flavourings.
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