Probably the most versatile quick-sauce in the culinary world, Aioli is quick, simple, tasty, and oh-so-versatile!
One of the quickest and most versatile sauces is an aioli. It can be made with a variety of tools: blender, food processor, immersion blender, mini-chopper/processor, or by hand with a simple whisk. Aioli can be used to accompany so many dishes, too. Use it as a dip for veggies, drizzle for potatoes, kebabs, meats, functional plate garnish, salad dressing, sandwich spread, french fry dip... the possibilities are enormous.
Use the base recipe and add ingredients to suit what you are doing. Always start with smaller amounts of raw garlic, as it can take over the sauce.
Base Recipe
1 Cup Mayo (neutral-flavored mayo like Dukes) 1 clove Garlic 1 TBSP Lemon Juice (about ½ lemon) ¼ TSP salt
Combine all ingredients in a food processor or bowl (personally, I do not recommend a blender) and mix for 30-60 seconds. Thin with very small amounts of olive oil.
Aioli is probably the most versatile sauce in the culinary world. Make it your own. Adapt to any taste and dish with so many additions (examples not limited to):
A couple of tablespoons whole or stone-ground mustard
Spices like harissa, chipotle, paprika, ground mustard, cayenne
Roasted or black garlic, caramelized onion, shallots, fresh ginger
Sauces like sriracha, sweet chili, soy
Chopped herbs such as cilantro, parsley, basil, tarragon, sage
Oils like infused herb oils, truffle oil
It boggles the mind how endless the combinations can be. Just take care with the liquids added or you may thin the sauce out. If that does happen, the sauce can always be used as a salad dressing and may be able to be thickened back up with sour cream.
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