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.
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.
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.
Process on high speed, scraping down the sides periodically, until the mixture is uniform and smooth.
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.
While the blade is running, drizzle in the olive oil until the mixture is fully uniform, with no oil pockets visible.
Transfer to a small plastic or glass container, cover, and refrigerate until ready to use.
Cooking Light Mad Delicious
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.