So what is Aioli exactly?
Well basically it’s a mayonnaise with a healthy hit of garlic ……. but we think Aioli sounds way more sexy!
Once you’ve mastered this super easy and versatile side dish you’ll be hooked. There are also plenty of different flavour variations you can add to your aioli base, so don’t be afraid to get creative!
2 egg yolks – free range
200m EVOO (extra virgin olive oil) we like using Gwydir Grove
2 tsp dijon mustard
5 tarragon leaves
2 garlic cloves – organic crushed into a paste
1 lemon juice and 1/2 lemon zest
1 tsp white wine vinegar
Salt & Pepper
- place 2 egg yolks into a mixing bowl along with 2 tsp of dijon mustard – whisk until light and fluffy
- slowly drizzle in the EVOO – ensuring that you fully combine the EVOO before you add any more EVOO
- once all the oil is in – drizzle and whisk in and the lemon zest, juice and white wine vinegar – add the crushed garlic and season generously with salt and pepper
- add 5 finely chopped tarragon leaves – check the seasoning, you may want the lemon and tarragon to stand out more, so you may like to add extra
- place the aioli in a serving bowl and put it in the fridge until ready to serve
- the tarragon and lemon will work really well with chicken straight off the BBQ or pork and most fish or shellfish
- perfect for serving with fish & chips
- awesome served with chicken and lettuce sandwiches or crispy deep fried chicken
- substitute the tarragon for basil or sorrel and serve tempura or pan-fried prawns
- substitute the lemon for lime and the tarragon for coriander and serve with pan-fried salmon or trout
- substitute the lemon for lime and the tarragon for basil and serve with freshly peeled prawns
- all the above flavour combinations would also work beautifully with beef
- make up your own flavour combinations, just make sure you have enough citrus to balance the richness of the egg yolks
You can also make aioli using macadamia nut oil CLICK HERE for the recipe
- keep the aioli in the fridge until you are ready use it
- as the aioli is made with raw eggs, it has a maximum fridge life of 3 days
- please keep the aioli in the fridge
We’d love to see photos of you and your friends and family enjoying your homemade aiol, please tag Taste Byron Bay on Facebook and Instagram to share the love of fabulous food!