Homemade Rosemary Aioli + 2 Secrets to Aioli Success
By glutenfreegigi on July 09, 2014
Aioli. Aye – oh – lee. If you’d rather, you can just say “mayonnaise”. Or mayo. After all, that’s basically what aioli is, mayo with a fancy French name. The traditional sauce comes from southeastern France’s Provence region and contains two key ingredients – garlic and oil, which give this sauce it’s name.
There are variations of course, but aioli typically contains those two essential ingredients plus lemon juice and egg yolk.
Like most French sauces, there are particular applications for aioli and I’m sure the French will collectively moan when I tell you that I usually make it for a completely non-traditional use. Cole slaw and potato salad. Sorry, France, I still love you.
So, basically, what I’m doing is making my own mayo because I cannot (and prefer not to) eat the store-bought stuff. Traditional mayo usually contains at least a bit of soybean oil. Not an option with my soy allergy. And yes, there are allergen-free brands on the market. I won’t name names, but I find them sub-standard. Not to mention, it’s just so easy to make your own, why not?
Before I give you the recipe, I have two tips to share with you that will save you some headaches when you give this recipe a try (please, do try it at least once and let me know what you think!).
Homemade Rosemary Aioli + 2 Secrets to Aioli Success
The secret to success for the best homemade aioli is in the oil and in the blending.
1. Use a high quality oil, but do not use olive oil.
Pure olive oil can turn bitter and render your entire batch of aioli inedible. I had this experience a couple of times, changing brands of olive oil, spending more and more on the best olive oil I could find, only to realize the higher quality oils (and the most expensive ones) turned even more bitter when blended into this creamy sauce. I was SO confused!
What was I doing wrong?
Then, one evening, I was watching an interview with a chef on TV and he was talking about… guess what? Aioli! Needless to say, I listened in and guess what he said? Olive oil tends to turn bitter when blended for aioli!
I jabbed Mr. Dreamy in the ribs and gave him the “what the heck??” look. We were relieved. I was not screwing up the aioli and we would have cole slaw and potato salad again. Hallelujah!
So, if you shouldn’t use olive oil, which oil is best? Avocado oil! But not just any avocado oil. Make certain your avo oil is from a quality producer of artisan, non-GMO oils like La Tourangelle. That is where I buy all my avocado oil. I was ordering online, and one day, I spied the gorgeous tin of oil in Target, of all places, so check out your local stores, too. La Tourangelle produces all sorts of nut oils, too, so check them out!
Making aioli means creating an emulsion – blending the oil with the other ingredients so that you end up with a smooth, uniform mixture. To do this, place all ingredients, except the oil, into the bowl of your food processor, or in my case, a glass jar, like a Mason jar, and use an immersion blender. Blend the base ingredients, then slowly drizzle in the oil in a thin, steady stream while continuing to blend so that it is fully incorporated. It’s worth the extra minute or two it takes to slowly add the oil.
And that’s it! Simple, homemade aioli any time you like. Feel free to add herbs – either dried or fresh – to your blend. Right now, my rosemary is at its peak, so we’re enjoying lots of rosemary in ours, but other fresh herbs like basil, chives, tarragon and thyme are excellent choices, too!
Total time: 5 mins
This recipe is free from gluten, dairy, soy, peanuts, tree nuts. This recipe contains raw eggs. Please note raw eggs, if not pasteurized, can be dangerous because they can be a source of foodborne illness caused by Salmonella Enteritidis bacteria.
- 1 egg
- Juice from ½ lemon
- 1 Tablespoon fresh rosemary leaves, minced
- ½ Tablespoon Dijon mustard, optional
- Heavy pinch sea salt (I use Maldon.)
- ¾ cup La Tourangelle avocado oil (Olive oil can turn bitter in this application, so I do not recommend using it.)
- Combine all ingredients in a bowl or jar. I like using a pint Mason jar for easy mixing and storage.
- Using an immersion blender, simply blend egg, lemon juice, rosemary, mustard (if using) and salt, then, with the blender running, drizzle in the oil in a steady stream until it is all used.
- Use immediately, or cover and store aioli in the refrigerator up to 3 days.
- La Tourangelle artisan oils are some of my favorites! Avocado oil is terrific for its mild flavor in this aioli, and also wonderful for cooking at high temps. For more on which oil to use in your dishes, read this article.
- You may also enjoy my Avocado Mayo.
I love serving this creamy sauce alongside baked fish. My Heritage appetizer bowls from Q Squared NYC are the perfect size!
The post Homemade Rosemary Aioli + 2 Secrets to Aioli Success appeared first on Gluten Free Gigi.
More Like This
Most Popular on BlogHer
I Didn't Know I Was Addicted to a Drug 40 Times More Potent Than Heroin... Until I Tried Getting Off of It
Most Popular on Food
FoodSaver® Reviews & Giveaways
Save time, money and space with the FoodSaver® Vacuum Sealing System! Air is the enemy of freshness and FoodSaver® vacuum sealers remove and lock out air and moisture. It keeps food fresh up to 5x longer! Read our bloggers' posts and know more about FoodSaver® plus get a chance to win $100!