Aioli
Mediterranian
5-10 Minutes
Everyone probably knows Aioli. The delicious cold garlic cream from the Mediterranean region is often served as a starter with bread and olives or as an addition to meat and vegetables. We usually can’t get enough of the delicious Aioli cream, even though it is certainly not the healthiest dip.
That’s why we made aioli at home and show you how to do it in this aioli recipe.
Everyone probably knows Aioli. The delicious cold garlic cream from the Mediterranean region is often served as a starter with bread and olives or as an addition to meat and vegetables. We usually can’t get enough of the delicious Aioli cream, even though it is certainly not the healthiest dip.
That’s why we made aioli at home and show you how to do it in this aioli recipe.
Aioli recipe – Making your own aioli with avocado
This weekend was all about finger food, dips and various delicious sauces. Besides other classics like greek tzatziki, a chunky guacamole and a delicious smoked salsa sauce, aioli was also on the table. Fortunately, I didn’t have to work alone, because my gifted kitchen buddy Prithvi supported me actively in the realization of the recipes.
You may have noticed in Mediterranean and Cuban restaurants that the aioli there is often slightly green. This is due to the avocado that is included in this wonderful garlic dip. It doesn’t look great, it tastes good, too.
That’s why we show you in this recipe how you can make your aioli yourself and refine it with avocado.
Making aioli yourself is very easy and definitely delicious
Ingredients for aioli with avocado (6 people)
- 3-4 egg yolks
- ½ avocado
- 2 garlic cloves
- at least 300ml vegetable oil
- 1 tablespoon lemon juice
- some white vinegar
At the end, you´ll find the recipe to print out.
Ingredients for the aioli recipe with avocado
Preparation of the aioli
1. First puree the contents of half an avocado and the peeled garlic cloves with about half a tablespoon of lemon juice.
2. Separate the yolks of the five eggs from the egg white and add them to the avocado in the bowl. Puree everything again briefly.
3. Now it is helpful if you are two. While one of you holds the shots and the blender, the other one slowly adds the vegetable oil in a thin stream until the aioli becomes creamier and firmer. You may have to take a short break in between to prevent the aioli from getting too warm.
Professional tip: For pureeing, it is best to use a narrow vessel not much wider than the blender, so that the whole aioli is stirred evenly to make it firmer. You can put the vessel in ice water to keep the aioli cool while preparing it.
4. When your homemade aioli has reached the desired consistency, add some light vinegar and a dash of lemon and let the aioli cool down in the refrigerator.
Dip bread in delicious homemade aioli
Making aioli yourself – My conclusion
Homemade aioli is one as thought and good for finger-licking. But this delicious garlic cream tastes better with a little bread and olives. But also as a dip with homemade fries or other finger foods, Aioli is a great accompaniment.
What do you think of our Aioli recipe? And what are your favorite dips and sauces? You can tell us in the comments.
Ideas for more delicious dips and finger foods can be found here:
Aioli Recipe (Print)
Equipment
- Grinder
- Slim Bowl
Ingredients
- 3-4 Egg Yolks
- 1/2 Avocado
- 300 ml Vegetable Oil
- 2 Garlic Cloves
- 1 Tea Spoon Dijon Mustard
- 1 Tbs Lime Juice
- some white Vinegar
Instructions
- First puree the contents of half an avocado and the peeled garlic cloves with about half a tablespoon of lemon juice.
- Separate the yolks of the five eggs from the egg white and add them to the avocado in the bowl. Puree everything again briefly.
- Now it is helpful if you are two. While one of you holds the shots and the blender, the other one slowly adds the vegetable oil in a thin stream until the aioli becomes creamier and firmer. You may have to take a short break in between to prevent the aioli from getting too warm. For pureeing, it is best to use a narrow vessel not much wider than the blender, so that the whole aioli is stirred evenly to make it firmer. You can put the vessel in ice water to keep the aioli cool while preparing it.
- When your homemade aioli has reached the desired consistency, add some light vinegar and a dash of lemon and let the aioli cool down in the refrigerator.
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Hey, we are Pragya and Henrik, the creative minds behind Fernweh Koch. As passionate travelers with a big appetite, we discover the world, always looking for great destinations and delicious food. If you want more information and impressions, please follow us on Facebook, Pinterest and Instagram. Just click on the respective picture below. You can also find Fernweh-Koch at Bloglovin and Flipboard.
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