This week on Back to Basics, learn how to make four different types of aioli, all with incredible flavor! Try them all: original, roasted garlic, sundried tomato & basil and cilantro lime.
“Original” will serve as your base, then customize with the ingredients below to get the desired flavor. Use these aioli recipes on your favorite sandwiches, as a marinade for meats or as a dipping sauce for fries (& more!).
Get the full recipes below:
Aioli Base
- 2 large egg yolks
- 1/2 tsp dry mustard
- 1/2 tsp kosher salt
- 1 tbsp lemon juice
- 2/3 cup olive oil
Roasted Garlic Aioli Variation
- 1 whole head roasted garlic, skins removed
- 1 tbsp lemon juice
Sundried Tomato & Basil Variation
- 1 1/2 tsp sundried tomatoes packed in oil
- 3/4 tsp sundried tomato oil
- 1 1/2 tsp fresh basil, chopped
Cilantro Lime Variation
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- 1 garlic clove, minced
Directions
- Combine the egg yolks, mustard, salt, and lemon juice in a food processor or blender and process for 20 seconds.
- With the food processor or blender running, drizzle in the oil in a thin stream as slowly as possible.
- Add variation ingredients and process another 20-30 seconds to incorporate completely. Aioli can be stored for up to two weeks.
