*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
This homemade aioli post is a prelude to my next dish. This may seem to be quite a simple post but sometimes we homecooks get blinded by the bright lights of new & exciting techniques, and we forget the basics.
You may have heard me mention that the thing I love most about cooking is experimenting. If you haven’t heard it before than prepare to hear it a few more times – sorry! That said, knowing how to make the classics forms the groundwork for being able to experiment. Not to mention to expand our repertoire of dishes in our kitchen. Today in AnotherFoodBloggers kitchen here in Brisbane I’ll be giving you my recipe for homemade aioli. Throughout my blog you will see this being used in many different applications. Such as the honey sriracha one I lathered all over my sweet potato wedges. So give this a go and trust me when I say my next post will be 100 times easier!!
Happy Cooking and Happy Eating Friends!
- Beat egg yolks, mustard, garlic & lemon together.
- Gradually add olive oil and continue to beat.
- Once oil is incorporated, add your seasoning. Aioli should have a smooth & a semi firm consistency.
- At this point if you want to add any extra flavoring to your aioli then experiment away! In my next post you will see how I make honey sriracha aioli so keep your eyes peeled and don't forget to sign up if you haven't already done so!
- medium sized mixing bowl
- airtight container for storage
- aioli will last for up to 1 week in the fridge, I generally keep mine for 5 days max
- adding the oil slowly will reduce the chance of the aioli emulsifying
- if your aioli "breaks" then you can incorporate the aioli into a new egg yolk in a clean bowl and whisk. Alternatively, you can add a few drops of water and whisk vigorously