Photo: Oxmoor House 
Hands-on Time
12 Mins
Total Time
12 Mins
Yield
Serves 8 (serving size: 2 tablespoons)

Aioli, a garlic mayonnaise found in various iterations and spellings from Provence to Catalonia to California and beyond, is typically packed with olive oil and often built on a paste of egg yolks and mashed garlic. While no doubt delicious, it can be downright heavy. Here, it's built on a foundation of mashed avocado, which ends up surprisingly neutral when layered with blanched garlic (you can use raw if you like it punchy) and a bold olive oil. The absence of egg yolks gives this version a more elegant, sleek presence. You'll likely find yourself addicted to this recipe, so feel free to double the volume. It scales well.

 

How to Make It

Step 1

Bring 2 cups water to a boil in a small saucepan. Add garlic; cook 1 minute. Remove garlic; cool. Discard cooking liquid. Blanching the garlic takes out some of the bite, and allows for a much more versatile sauce. It'll be more even in texture, too.

Step 2

In a mini food processor (a must have, or you'll need to scale up the recipe to fit your device), combine the 3 tablespoons water, garlic, Mad X, avocado, and salt.

Step 3

Process on high speed, scraping down the sides periodically, until the mixture is uniform and smooth.

Step 4

Before adding the olive oil, be sure that the mixture is scraped down fully and that the mixture is sufficiently mounded near the center of the blade to catch.

Step 5

While the blade is running, drizzle in the olive oil until the mixture is fully uniform, with no oil pockets visible.

Step 6

Transfer to a small plastic or glass container, cover, and refrigerate until ready to use.

Cooking Light Mad Delicious

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