Aioli 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
Steps
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!
Anugya Sudan 
10 responses to “Aioli (Dip/Sauce)”
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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 🙂
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Thanks a lot, Loretta! 🙂 They are delightful for sure.
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Just love your dish! The baked zucchini sticks look so delicious! Thank you for sharing!
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Thanks a lot! 🙂 The baked zucchini sticks tasted divine with the aioli! We loved them.
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I never knew exactly what was in aioli so this is very useful, thank you x
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[…] you will not be able to wait to make this appetizing dish again. Combine it with lemon wedges and aioli and […]
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[…] in olive oil and are shallow fried instead of being deep fried. Combine them with lemon wedges and aioli or mayonnaise or a dip of your choice and relish with your family and […]
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[…] prepared baking sheet and roast, turning once, until crispy (about 15-20 minutes).Serve hot with Aioli (French Dip/Sauce) or Mustard Sauce or Peri Peri sauce on the […]
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