Aioli (Dip/Sauce)

Aioli - IndianCurryShackAioli is a French Sauce made with garlic, olive oil, egg yolk and lemon. There are many variations to this sauce. You can add different kinds of seasonings or exclude egg yolk or lemon juice.

The recipe I am sharing today is inspired from Mario Batali’s ‘Tomato Aioli’ recipe. It goes extremely well with Baked Zucchini Sticks (the recipe I uploaded last time).

Below are the steps for you all;

Preparation Time 5-7 minutes
Blending Time 1-2 minutes
Main Ingredients Egg Yolk and Olive Oil
Main Equipment  Blender
Course Condiment/Side
Level Of Making Easy

Ingredients                                                                  

  • Egg Yolks  2 large
  • Garlic Clove  1
  • Zest and Juice of Lemon  1 lemon
  • Tomato Paste or Purée  1 tablespoon
  • Warm Water  2 tablespoons
  • Extra-Virgin Olive Oil  1 cup
  • Salt  to taste

Method

OLYMPUS DIGITAL CAMERASteps
Place the egg yolks, garlic, lemon zest and juice, tomato paste or purée and water in a blender and blend till smooth. Keep drizzling the oil at small intervals until a creamy sauce is formed. Season with salt.

Serve as a side dip to Baked Zucchini Sticks or any other snack of your choice.

I am taking the ‘Aioli’ with ‘Baked Zucchini Sticks’ to Angie’s Fiesta Friday #95. This friday’s link-up party is being co-hosted by Loretta @ Safari of the Mind and Petra @ Food Eat Love. Do visit the link and join the fun!

Happy Friday! 🙂

Cheers!

10 thoughts on “Aioli (Dip/Sauce)

  1. Welcome to Fiesta Friday and thanks so much for bringing this wonderful Aioli, I love the ingredients that make up this flavorful dip, and I can only imagine dipping those baked zucchini sticks into that dip – a feast for the eyes for sure 🙂

    Liked by 1 person

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