Vegan Garlic Aioli
The texture of aioli is more like butter than mayonaisse. In France it is referred to as “beurre de Provence (butter of Provence)”. Aioli sauce should hold it’s shape like butter when chilled. At room temperature it should be stiff, creamy, and not at all runny. When added to a baked potato, just like butter, it should loosen up, melt, and drizzle over the food. Once you’ve experienced authentic, freshly-made aioli you will understand the distinction. Aioli has been with us for over 2000 years. Mayonnaise is a recent invention of just the past 250 years or so.
- Separate the cloves from the heads of the garlic. Crush the cloves with the flat blade of a knife. Slip the skins from the garlic cloves.
- Using a "smart stick" (stick-blender) with the blade attachment, mince the garlic in the bottom of the jar until it is well crushed. This will take about 10 seconds.
- With the "smart stick" (stick-blender) turned on low, in the bottom of the jar, drizzle the olive oil one tablespoon at a time beside the stick-blender, so that the oil enters the vortex of the "smart stick" (stick-blender). Continue to add the olive oil slowly.
- Unplug the "smart stick" (stick-blender) and clean the business end with a spatula to move all the garlicky goodness to your jar.
- Cap the jar and refrigerate. Allow the flavors to meld for 30 minutes before using the aioli in your recipe. Melding the flavors over night is even more tasty. Some chefs say the flavor on day 3 or 4 is perfect.
The shelf life of freshly made aioli is much longer than mayonnaise as well, since there is no raw egg in the sauce. Made with just garlic, olive oil, and salt (optional), and kept refrigerated, aioli will last up to 10 days in the fridge. Make it this weekend and use it all week or just make it as you need it. It takes longer to wash the stick blender business parts than it takes to make the aioli sauce. You can make in the time it takes to boil rice or cook the potatoes. Here’s some ways to use this aioli sauce every day:
- Marinate zucchini slices in aioli and lemon juice. Grill them
- Add 2 tablespoons of aioli, the zest and juice of 2 limes, and 2 tablespoons of white balsamic vinegar to a create a vinaigrette dressing.
- Marinate Portobello mushrooms in aioli and lemon juice. Grill them.
- Make garlic toast by spreading aioli sauce onto slices of crusty French bread using a pastry brush. Broil till toasted. Serve warm.
- Brush hot corn on the cob with aioli just before serving.
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