Aioli 4 Ways
Aioli 4 Ways
Chef Lynn Crawford has created four unique twists to the classic aioli. Use these as a spread on a sandwich or hamburger, dip for your fries, or a sauce for fish and grilled BBQ meats. The opportunities are endless, get creative!
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Ingredients
  1. Ingredients for Lemon Caper Aioli - makes approx 1 ¾ cups.
  2. 2 large egg yolks
  3. 2 tbsp lemon juice
  4. 1 tsp lemon zest
  5. 1/2 tsp Dijon mustard
  6. 125 ml extra virgin olive oil
  7. 175 ml canola or rice bran oil
  8. 1 garlic clove, minced
  9. 1 tbsp chopped capers
  10. 2 tbsp chopped chives
  11. Pinch of salt and freshly ground pepper
  12. _______________________________________________________________________
  13. Ingredients for Soya Ginger Aioli - makes approx 1 ¾ cups.
  14. 3 large egg yolks
  15. 2 tbsp lemon juice
  16. 1 tsp lemon zest
  17. 125 ml extra virgin olive oil
  18. 175 ml canola or rice bran oil
  19. 1 tbsp (15 ml) sesame oil
  20. 1 garlic clove, minced
  21. 1 tbsp ginger, minced
  22. 2 tbsp soya sauce
  23. 1 tsp hot sauce e.g. Sambal Oelek or any other chilli type sauce
  24. 2 tbsp chopped coriander leaves
  25. _______________________________________________________________________
  26. Ingredients for Orange Saffron Aioli - makes approx 1 ¾ cups.
  27. Juice of 1/2 orange, about 4 tbsp
  28. Large pinch of saffron threads
  29. 2 tsp orange zest
  30. 3 egg yolks
  31. 1 garlic clove, minced
  32. 1 tsp Dijon mustard
  33. 1 tbsp lemon juice
  34. 125 ml extra virgin olive oil
  35. 175 ml canola or rice bran oil
  36. Pinch of salt and freshly ground pepper
  37. ________________________________________________________________________
  38. Ingredients for Spicy Avocado Aioli - makes approx 2 cups.
  39. 1 ripe avocado
  40. 2 large egg yolks
  41. 2 tbsp pickled jalapenos, minced
  42. 1 garlic clove, minced
  43. 2 tbsp lime juice
  44. 1 tsp lime zest
  45. 1/4 cup coriander leaves
  46. 1 - 2 tsp hot sauce e.g. Sambal Oelek or any other chilli type sauce
  47. 250 ml canola or rice bran oil
  48. Pinch of salt and freshly ground pepper
Instructions
  1. Instructions (Lemon Caper Aioli)
  2. STEP 1 Whisk together the egg yolks, lemon juice, lemon zest, and mustard in a bowl. Combine oils and add a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic, capers, and chives. Season well with salt and pepper. Store in refrigerator for up to 1 week.
  3. Instructions (Soya Ginger Aioli)
  4. STEP 1 Whisk together the egg yolks, lemon juice, lemon zest, and mustard in a bowl. Combine oils and add a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic, ginger, soya sauce, hot sauce, and coriander. Store in refrigerator for up to 1 week.
  5. Instructions (Orange Saffron Aioli)
  6. STEP 1 In a small saucepan, bring the orange juice and saffron to a boil. Set aside to cool.
  7. STEP 2 Whisk together the saffron mixture, orange zest, egg yolks, garlic, mustard, and lemon juice in a bowl. Combine oils and add a few drops at a time, to the egg yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Season well with salt and pepper. Store in refrigerator for up to 1 week.
  8. Instructions (Spicy Avocado Aioli)
  9. STEP 1 Scoop the flesh of the avocado and add it to a blender or food processor with egg yolks. Blend until smooth. Add the jalapenos, garlic, lime juice, lime zest, coriander, and hot sauce, then add the oil in a steady stream until incorporated. Season well with salt and pepper. Store in refrigerator for up to 1 week.
Recipe and Image Credits
  1. Canadian Egg Farmers/Lynn Crawford
I Love Eggs http://eggs.org.nz/