Lemon Aioli

 

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We made this light lemon aioli to dip our Shrimp Beignets in, which was a nice contrast the the fried spiciness of the beignets. This aioli is light and almost delicate – not so sour as to make your mouth pucker! It worked great as a dip for our beignets, but I think it would pair well with all sorts of seafood-based dishes.

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Lemon Aioli

Ingredients: 
  • 1 clove garlic, minced
  • 2 egg yolks
  • 3/4 cup neutral oil
  • Zest from 1 large lemon
  • 1 tbsp lemon juice
Instructions: 
  1. Place garlic and egg yolks in a medium bowl.
  2. Zest the lemon into the bowl.
  3. Slowly drizzle the oil into the bowl, whisking continuously.
  4. Once base has come together, stir in the lemon juice.
  5. Refrigerate if not eating immediately.

Super Garlic Aioli

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As you’ve seen with some of our other recipes, like our pimento cheeses (Garlic & Truffle Pimento Cheese & Southern Pimento Cheese), we’ve learned that making our own mayonnaise and/or aioli is so much easier that we ever would have assumed previously. Yes, whisking it all together takes a little bit of muscle, but it’s really a fairly quick and painless process. Aioli in its original definition is mayonnaise flavored with garlic, but these days you can find all manner of aiolis. So this here is the original, but with a SUPER strong garlic flavor! You’ll definitely want to make this with Patatas Bravas!

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Super Garlic Aioli

Ingredients: 
  • 6 cloves garlic, minced
  • 2 egg yolks
  • 3/4 cup neutral oil
  • 1/4 tsp salt
  • 1 tsp white wine vinegar
Instructions: 
  1. Place garlic and egg yolks in a medium bowl.
  2. Slowly drizzle the oil into the bowl, whisking continuously.
  3. Once base has come together, stir in the salt and vinegar.
  4. Refrigerate if not eating immediately.