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Miso Basil Aioli

Published: Jan 7, 2020 · Last modified: Jan 8, 2020 by AnotherFoodBlogger

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Basil Aioli
Basil Aioli

Aioli - I'm a fiend for it and this miso basil aioli has become a firm favvof mine.  My fridge has got so many condiments that I can whip out to make sandwiches/burgers a WHOLE lot better!  Aside from the delicious shop bought ones like heinz ketchup, heinz aioli, sriracha & kewpie mayo I've got some killer sauces from friends.  My buddy Geoff makes this KILLER watermelon hot sauce - his company is Sabarac so any Aussie reading this click on over and hook yourself up.  I've also started working with Cherie of Pepper & Me.  She makes a great selection of rubs, salts and condiments.  The fridge  has a fair few of them on hand to help elevate some meals.

Aside from these shop bought ones you will find loads of pickled goodies like onions, chilis, raisins and watermelon - yep watermelon.  It's SO good and the recipe will hit the site at some point.  Chimichurri is usually kicking about most weeks and an aioli of some form too.  This week we have some miso basil aioli that as you can see was KILLER with some spicy wedges.  If this sounds up your alley then read on friends.

Basil Aioli

How To Make Miso Basil Aioli

Eggs - it (generally) starts here with aioli, that is unless you are vegan and therefore can't eat eggs - obviously.  Free range are my choice of eggs because well I don't wanna be stuck on top if 100's of people all day so why the hell would the chickens?  Depending upon the application I use 1 or 2 eggs.  Here I am looking for a firmer aioli so I have gone with 2 eggs.  You will see in other recipes of mine I choose just one.  This is when I want a runnier aioli.

Oil - buy local!  I try my best to use local ingredients when cooking and Squeaky Gate Olive Oil is my go to oil in my kitchen.  Made down in Victoria it's a cracking example of good olive oil.  In this particular recipe I have balanced out the olive oil with a little neutral oil like canola.  Nothing wrong with good quality canola oil but generally unless I am making fried chicken it's olive oil all the way.

Basil - A handful.  Now I know this is a bit "eh, how much"? But it's the easiest way to describe it.  I like to eyeball a lot of things when I am cooking to help me speed up the process.  Don't fear I do actually measure everything for these recipes but when it comes to things like basil just grab a handful (minus stalks) and chuck it in.  If I was to be more precise lets go with 15 large leaves.  Tear the basil up before putting in - it will just speed up the blending process a touch.

Miso - I LOVE this stuff.  Fermented soy beans.  The beauty is it's got a great shelf life so when recipes only call for a small amount you don't need to worry about "what the hell am I gonna do with the rest".  Although if like me you will start to find applications pretty easily - Miso Fried Chicken & Miso Butter to name a few.  I'm generally a bigger fan of white miso.  It's a little softer in taste than red miso.

Seasoning - salt, salt, salt.  The key to cooking often lies in salt to lift the flavours.  Just be careful when adding salt to the recipe as miso can be quite salty so you don't want to overload it.  Flaky maldon salt  is my salt of choice.

Honey - blazed smoked chili honey (SO GOOOOOOODDD).  Made here in Australia this beaut adds spice and a smokiness to the recipe.  I can lather this stuff on ANYTHING.  If you aren't fortunate enough to get your hands on some then regular honey and a touch of cayenne would be my substitue.

Citrus - can't have aioli without citrus.  Well, you probably can but I am yet to make one.  Lemon, lime, orange, grapefruit - you get the point.  A touch of lemon adds brightness and acidity to the aioli which really lifts it up.

Basil Aioli

Miso Basil Aioli Uses

As you can see from the pics wedges is the way forward with these fellas 🙂 BUT there are tons of applications that aioli can be used in.

Sandwiches - imagine some cold roast beef, tomatoes, rocket and grilled onions.  Sounds like the PERFECT leftover sunday roast sandwich to take to work on Monday

Smashed Potatoes - crispy, crunchy, fluffy and garlicky potatoes dipped into this guy - heck yeah!

Fried Chicken - oh man.  I recently did a fried chicken sandwich with a straight miso aioli but now that I think about it all I wanna do is make one with this basil aioli

Burgers - smashed beef, lettuce, bacon etc.  This basil aioli will be UNREAL inside that top bun

Chicken Kebabs - skewered chicken thighs (cut into cubes obviously) with red onion, mixed peppers and grilled on the bbq.  Imagine drizzling aioli over the top - I can!

Alternative Aioli Ideas

Black Garlic Aioli

Simple Homemade Aioli

Chipotle Aioli

Vegan Aioli by Lizzy Briskin of 'Crowded Kitchen'

Green Goddess Aioli by Isabelle Boucher of 'Crumb Blog'

Happy Cooking and Happy Eating Friends!!

Basil Aioli

Basil aioli with a twist - read on!!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Course: Dinner, Lunch, Snacks
Cuisine: BBQ, Fusion, Worldwide
Keyword: Aioli, Basil Aioli, Homemade Aioli, Miso Aioli
Servings: 1 cup
Calories: 2590kcal
Author: AnotherFoodBlogger
Prevent your screen from going dark

Ingredients 

  • 2 egg yolks
  • 1 clove garlic crushed
  • 1 tbsp lemon juice
  • 1 tbsp white miso
  • 1/2 lemon zested
  • 1 handful basil
  • 200 ml olive oil
  • 75 ml canola oil
  • 1 tsp smoked chili honey regular honey and pinch cayenne will do too

Instructions

  • Keeping it VERY simple with this one - place all ingredients EXCEPT oil into a small food processor.
  • Process everything together and gradually add oil until it thickens.
  • Store in airtight container in fridge for up to 3 days.

Notes

Essential Tools

  • small food processor
  • microplane/zester
  • measuring utensils
  • chopping board
  • chef knives

Tips/Tricks

  • if you don't have any smoked chili honey then you can substitute regular honey and a touch of cayenne pepper for the spice kick
  • this recipe can be made with a whisk and large mixing bowl if you don't have a small food processor. Just make sure to whisk the miso thoroughly before adding oil so it isn't lumpy

Nutrition

Calories: 2590kcal | Carbohydrates: 8g | Protein: 8g | Fat: 286g | Saturated Fat: 37g | Cholesterol: 391mg | Sodium: 656mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 3mg
Tried this recipe?Mention @another_food_blogger
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Reader Interactions

Comments

  1. Laura Scalone

    January 16, 2020 at 3:47 am

    My mouth started watering after the first picture. I can't wait to try this recipe! Great photography, too!

    Reply
  2. Robyn

    January 14, 2020 at 4:58 pm

    5 stars
    This sounds so much better than any bought condiment. I really want to up my miso game this year so will have to give this (and your other miso recipes) a go!

    Reply
    • AnotherFoodBlogger

      January 14, 2020 at 4:59 pm

      Thanks Robyn!! Defo do - it’s a SUPER versatile ingredient. Hit me up if you have any Q’s at all

      Reply
      • Mansi | I Made My Cake

        January 15, 2020 at 10:43 pm

        I love Aioli and this recipe seems great for using as a dip!

        Reply
  3. Sylvie

    January 12, 2020 at 2:56 pm

    5 stars
    Sooo many delicious flavours put together! I think I would cook veggies only to be able to dip them in this Aioli. Seriously drooling here!

    Reply
  4. Sally

    January 12, 2020 at 9:42 am

    5 stars
    This sounds incredible, but quickly want to shout out that those wedges look so good and are stealing the show for me haha! Would love this meal right now. Thanks Gavin, once again showing me flavours I would never have thought about myself!

    Reply
  5. Alexandra @ It’s Not Complicated Recipes

    January 12, 2020 at 7:52 am

    5 stars
    Homemade condiments are the best!
    I’m a burger lover and I am going to try this next time I make some. Delicious!

    Reply
4.60 from 5 votes (1 rating without comment)

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