INGREDIENTS
AIOLI BASE
- 2 egg yolks
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Kosher salt
- Juice of 1/2 a lemon
- 2/3 cup light tasting olive oil or avocado oil
ROASTED GARLIC AIOLI
- 1 whole head roasted garlic, skins removed
- Juice of 1/2 a lemon
GARLIC & CHIVE AIOLI
- 2 garlic cloves, crushed & minced
- 1 teaspoon chives, chopped
- 1/2 teaspoon lemon juice
SOUTHWEST CHIPOTLE AIOLI
- 1/2 teaspoon chipotle powder
- 1/8 teaspoon cumin
- Juice of 1/2 a lemon,
ROSEMARY GARLIC AIOLI
- 2 garlic cloves, crushed & minced
- 2 sprigs fresh rosemary, chopped
- Juice of 1/2 a lemon
BASIL GARLIC
- 4 tablespoons fresh basil, chopped
- 2 garlic cloves, crushed & minced
- Juice of 1/2 a lemon
SUNDRIED TOMATO & BASIL AIOLI
- 1 1/2 teaspoons sundried tomatoes, in oil
- 3/4 teaspoon oil from the tomatoes
- 1 1/2 teaspoons fresh basil, chopped
CILANTRO LIME AIOLI
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- 1 garlic clove, crushed & minced
CAJUN AIOLI
- 1/2 tablespoon Dijon mustard
- 3 garlic cloves, crushed & minced
- 1 tablespoon Herbs de Provence
- 1 teaspoon cajun spice
- Zest of 1 lemon
- Juice of 1/2 a lemon
INSTRUCTIONS
- Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds.
- With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time.
- Add the remaining herbs or spices or other ingredients for whichever aioli variation you desire and process another 20-30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks.
NEXT------->>> FULL
0 Comments