Aioli 4 Ways

Aioli 4 Ways

0 from 0 votes
Recipe by Lynn Crawford Course: Lunch, DinnerCuisine: New ZealandDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

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!

Ingredients

  • Step 1
  • Ingredients for Lemon Caper Aioli – makes approx 1 ¾ cups.

  • 2 large egg yolks

  • 2 tbsp lemon juice

  • 1 tsp lemon zest

  • 1/2 tsp Dijon mustard

  • 125 ml extra virgin olive oil

  • 175 ml canola or rice bran oil

  • 1 garlic clove, minced

  • 1 tbsp chopped capers

  • 2 tbsp chopped chives

  • Pinch of salt and freshly ground pepper

  • Step 2
  • Ingredients for Soya Ginger Aioli – makes approx 1 ¾ cups.

  • 3 large egg yolks

  • 2 tbsp lemon juice

  • 1 tsp lemon zest

  • 125 ml extra virgin olive oil

  • 175 ml canola or rice bran oil

  • 1 tbsp (15 ml) sesame oil

  • 1 garlic clove, minced

  • 1 tbsp ginger, minced

  • 2 tbsp soya sauce

  • 1 tsp hot sauce e.g. Sambal Oelek or any other chilli type sauce

  • 2 tbsp chopped coriander leaves

  • Step 3
  • Ingredients for Orange Saffron Aioli – makes approx 1 ¾ cups.

  • Juice of 1/2 orange, about 4 tbsp

  • Large pinch of saffron threads

  • 2 tsp orange zest

  • 3 egg yolks

  • 1 garlic clove, minced

  • 1 tsp Dijon mustard

  • 1 tbsp lemon juice

  • 125 ml extra virgin olive oil

  • 175 ml canola or rice bran oil

  • Pinch of salt and freshly ground pepper

  • Step 4
  • Ingredients for Spicy Avocado Aioli – makes approx 2 cups.

  • 1 ripe avocado

  • 2 large egg yolks

  • 2 tbsp pickled jalapenos, minced

  • 1 garlic clove, minced

  • 2 tbsp lime juice

  • 1 tsp lime zest

  • 1/4 cup coriander leaves

  • 1 – 2 tsp hot sauce e.g. Sambal Oelek or any other chilli type sauce

  • 250 ml canola or rice bran oil

  • Pinch of salt and freshly ground pepper

Directions

  • Instructions (Lemon Caper Aioli)
  • 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.
  • Instructions (Soya Ginger Aioli)
  • 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.
  • Instructions (Orange Saffron Aioli)
  • STEP 1 In a small saucepan, bring the orange juice and saffron to a boil. Set aside to cool.
  • 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.
  • Instructions (Spicy Avocado Aioli)
  • 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.

Notes

  • Canadian Egg Farmers/Lynn Crawford

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