Aioli – including a vegan version

aioli Aioli is a cold sauce from the areas around Catalonia and Valancia in Spain. The  sauce is made of garlick, eggs, olive oil and salt.  Many people also use lemon, even though it is not included in the original recipe. Aioli is commonly served as a tapas dish, and tastes good with bread and as dip for vegetables.

Food safety for raw eggs: in Norway it is regarded safe to consume raw eggs. However, in many countries Salmonella is common in raw eggs, and they should not be consumed raw. Personally, I do not eat raw or half cooked eggs outside Norway. Make sure you check out if Salmonella in eggs is a problem where you are staying. Remember that as soon as the egg is hard boiled, it is safe to eat – but then it would not make a good base for aioli.

If you cannot make the sauce from raw egg yolks, a simple way of “cheating” aioli, is mixing mayonnaise with garlic and lemon.

If you eat vegan, it is also possible to make a vegan version without eggs, see the recipe further down in the post.

– 2 egg yolks
– 2 dl. (olive) oil
– 2-3 cloves of  garlic
– fresh lime juice
– pinch of sugar
– salt and pepper to taste

Remove the white from the egg and use only the yplk. Choice of oil: I do not use olive oil because of the strong taste, but prefer sunflower oil or sweet corn oil. Add the oil SLOWLY to the egg yolks while constantly whisking. It will turn thicker and creamy. When all the oil is added, mix in lime juice, salt, pepper and sugar to taste.  If you want a lighter consistence of the sauce, whisk  in a bit of water.

Vegan aioli:
It is possible to make a vegan version of  aioli. Follow the recipe over, but instead of eggs you take 1dl of soy cream with 2 tablespoons of fresh lemon juice and whisker it stiff. Then you add the oil drop by drop first, then SLOWLY until everything is mixed. It is more tricky to get it right with soy cream and lemon juice than with eggs – but it is possible!  Add garlic, salt, pepper and sugar to taste to the creamy mixture.

ary the taste of the aioli by adding mustard, sun dried tomatoes or fresh herbs.

About the Author Elin

I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.

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