This is is a simple Alioli Sauce! Using the cheat method and combining olive oil, Dijon mustard, egg yolks, lemon juice, mayonnaise and a little salt. Comes together quickly and a great condiment with seafood and chicken.
Yes, “My” Alioli Sauce. What makes it different? It breaks the technical rules of making traditional alioli. If you have never had alioli, it is a sauce using the bases of olive oil and eggs with the texture of hollandaise sauce It isn’t cooked, just whisked. Mayonnaise is a no no, but guess what? I used a small amount in this alioli, simply because I prefer it. I have made alioli the traditional way using just oil and eggs and I think it is too oily. As well, I have made it the not so traditional, or cheating way, by using mayonnaise. I found that to be just too bland. In this recipe, I have combined the two methods and have come up with an alioli that suits my taste buds just perfect!
A Great Sauce To Serve With Fish & Seafood
This sauce is great served with fish. Stay tuned as there is a new fish cake coming up with this alioli sauce. Delicious! Believe it or not, it is great with vegetables, added to potato salads, as dipping sauce for Country Fries, Cajun Dry Rub Chicken Wings and so much more. As well, you can add stuff to it t jazz it up! Chives, parsley, cayenne pepper, basil and paprika are just a few examples of how you can change or enhance the flavour of your alioli to cater to the dish you are serving. If you choose to add herbs to your aloili, make sure they are very finely chopped. This will just make it taste better.
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Get the recipe!
- 2/3 Cup olive oil
- 1 Teaspoon Dijon mustard
- 2 Egg yolks
- 1 Tablespoon lemon juice
- Pinch of salt
- 1/4 Cup mayonnaise
- Place the garlic in a mortar and pestle and smash it around until it is completely crushed, about 2-3 minutes. Whisk in the mustard and then the eggs. Slowly pour in about 1/2 of the olive oil, whisking as you go. This is important so it doesn’t separate. Add the lemon juice and whisk. Whisk in the remaining olive oil. Once you have completely whisked in all the oil, whisk in the mayonnaise until you have a smooth consistency. Season with salt.
- Store in a glass container with lid for up to two days in the fridge.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.