Ohmydish.com


Aioli Dipping Sauce

(7)

Aioli dipping sauce is a cold egg and oil emulsion with olive oil and garlic. Perfect for tapas, at parties and goes great with a lot of main course dishes.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Aioli dipping sauce
Veronique van Ohmydish

Made by Véronique

Published at 2015-10-12, this recipe is for 4 people and takes 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-04-2022

10 minutes 4 people Starters
Aioli dipping sauce

Ingredients

(✓ Tip: click to check off)

  • 4 garlic cloves
  • 2 egg yolks
  • 1 tablespoon of lemon juice
  • 200 ml olive oil
  • pepper and salt to taste
Aioli dipping sauce ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • stand mixer, handmixer or large bowl and a whisk
  • cutting board & chef's knife


Aioli Dipping Sauce

10 minutes 4 people Starters

View the original recipe via:
https://ohmydish.com/recipe/aioli-dipping-sauce


Preparation --5 minutes

The easiest way to prepare an aioli dipping sauce, is by using a stand mixer or handmixer. You can of course also use a large bowl and a whisk, the technique is similar to making mayonnaise

Peel and cut the garlic cloves as fine as you can, or use a garlic press. We don't own a garlic press, because we don't like to have mushy garlic and it's a lot faster to use a knife instead.

But of course, that's everyone's own choice.  

Aioli dipping sauce
Aioli dipping sauce

Making aioli dipping sauce -- 5 minutes

Add garlic, lemon juice and egg yolks into the bowl of your stand mixer until it's well combined. Now slowly drizzle the olive oil into the bowl and you'll notice the sauce will become thicker.

The egg yolks and oil are used as a thickening agent in this recipe. Season with pepper and salt. When you think it's not thick enough, add a little bit of extra oil. But be careful, the sauce shouldn't taste too 'oily'.

Goes great for dipping in plain bread, potatoes, veggies and even great with a lot of main course dishes such as fish or mussels.


Rank this recipe!
7 votes