This past weekend, I discovered my new favorite thing – Aioli! Who knew this amazing little concoction was so easy to make and so delightfully delicious!
I ladled it over cold steamed asparagus for Sunday dinner and used it in my deviled eggs too. We dipped carrot sticks in aioli, stirred a little into our mashed potatoes and spread it on our burger buns. We couldn’t get enough! Now I have big plans for Easter brunch using my new favorite thing!
Easy Garlic Parsley Aioli
from Emeril Lagasse
- 3 garlic cloves, chopped
- 1 large egg
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 2 turns freshly ground black pepper
- 1/2 cup olive oil
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. Makes about ¾ cup (easy to double, triple, or even quadruple the recipe).
Not all aioli recipes use parsley, but in this recipe, it makes the aioli especially beautiful and herby for a fresh spring look and taste. For a different flavor profile you could use cilantro, basil, or chives instead.
It turns out that aioli pairs incredibly well with an astounding range of foods. It’s truly an all-purpose…
Dip: for crudites (raw vegetables), cooked vegetables, bread, shrimp, last week’s mashed potato croquette recipe, or French fries – se magnifique!
Sauce: tossed with hot pasta or rice, on any kind of seafood (think substitute for tartar or cocktail sauce); or use in place of hollandaise on vegetables, eggs, fish or meat!
Dressing: any place you might use mayo, use aioli instead – like on a burger, in potato salad, in deviled eggs, on a green salad (with bacon crumbles)!
I’m thinking I might try dredging chicken cutlets in aioli (instead of beaten egg) before coating them with bread crumbs and frying them! I’ll let you know how it turns out!