Aioli has been around since the time of the ancient Egyptians and was originally only olive oil and garlic. The word derives from the Catalan and Provencal languages meaning oil and garlic. As this condiment made it’s way North into the Mediterranean coasts of Spain, France and Italy, egg yolks and lemon juice have been added.
This European version of Aioli uses egg yolks to emulsify the oil and lemon juice into a thick, delicious mayonnaise. I added salt and Dijon mustard for flavor.
If you have never made this condiment before, I highly encourage you to make some. It is very easy and fast to whip up in a food processor. You can experiment with different flavors such as herbs, chile oil, Sriracha etc. One thing to consider, egg yolks have a finite ability to emulsify, the rule of thumb is no more than 3/4 cup of ingredients per one large egg yolk. I stick to half a cup of ingredients to one yolk just to be safe. Just have fun and never mind the Aioli purists, they lack imagination.
Use this bold condiment like you would normally use mayonnaise. I cooked up the un-used egg whites and made an egg, tomato, spinach sandwich. This would be great in egg, tuna or crab leg salad too!
Traditionally in France it is served with boiled vegetables, seafood and snails. Let me know what you create with this or better yet, take a picture and post on Instagram with #FusionCraftiness.
Bon Appetit y’all!
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