I recently tried making classic egg and oil aioli and it was a huge flop. I didn’t like how heavy and oily it was, or how much work it took, and I longed for something much lighter, but something similar in taste.
I wondered if nature’s butter – avocado – would form an aioli base, and my suspicions were correct! This creamy, citrusy, garlicky aioli just comes together 5 minutes With 6 ingredients in the 1 mixer. Let us show you how!
Origins of Aioli
Aioli is a popular spice in many regions of the Mediterranean, including France, Italy and Spain. However, the origins of aioli-like sauce go back to the Roman Empire (source)!
It is traditionally made with a combination of garlic, egg yolk, oil and lemon juice. Our version of avocado is not traditional, but resembles the taste and rich, thick texture of aioli.
How to make avocado aioli
Next, add the liquid from a can of chickpeas (also known as Aquafaba). There’s no need to whip it first, just add it directly. It acts as an egg replacement and makes the aioli light and easy.
Then garlic for zing, lemon for acid and salt and pepper for taste are added. You can also add fresh herbs at this time. I went with coriander for freshness and an extra touch of green. Rosemary or basil would also be delicious!
Mix everything and it’s ready to serve! It is best served fresh, as it loses its bright green color over time.
We hope you love this avocado aioli! It is:
& Very diverse!
It is the perfect dip for things like fried potatoes, sweet potato fries or vegetables and goes well with sandwiches, burgers and much more!
More avocado recipes
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers friends!
Servings 12th (2 tablespoons servings)
- 2nd ripe Avocados
- 5-6 tablespoon aquafaba (the liquid from a can of chickpeas // AQUAFABA GUIDE)
- 3-4 Carnations Garlic, peeled and chopped or pressed
- 2nd tablespoon Lemon juice (or lime juice)
- 1/2 TL Sea salt and more to taste
- 1 healthy pinch black pepper or red pepper flake
- 1 tablespoon freshly chopped rosemary, coriander or basil (Optional)
Mix until everything is well mixed and smooth. Then taste and adjust the taste as needed by adding more lemon for the acid, salt for the taste, garlic for the zing, Aquafaba if too thick, or more herbs for the taste.
Store in the refrigerator and consume within 24-48 hours (it loses its vibrant color when it oxidizes). Perfect with roasted potatoes, sweet potato fries, fries, vegetables and much more!
* Recipe as written makes 1 ½ cups.
* The nutritional information is a rough estimate that is calculated without optional ingredients.
Portion: 1 Two tablespoons of serving Calories: 41 Carbohydrates: 2.6 G Protein: 0.6 G Fat: 3.5 G Saturated fatty acids: 0.5 G Polyunsaturated fat: 0.41 G Monounsaturated fatty acids: 2.22 G Trans fat: 0 G Cholesterol: 0 mg Sodium: 100 mg Potassium: 121 mg Dietary fiber: 1.6 G Sugar: 0.2 G Vitamin A: 34 IU Vitamin C: 3.21 mg Calcium: 5.15 mg Iron: 0.18 mg
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