Lemon, Garlic & Parsley Aioli

I can’t tell you how long I’ve been getting pestered by my husband to make an aioli sauce! It’s like he’s addicted or something…

…Only kidding about the addiction part. But for real, he has been bugging me for probably about 6 months now to make a sauce. I really haven’t had the desire to make one because I assumed it was difficult to make. I mean come on, the word aioli itself sounds intimidating. Lo and behold, making aioli is anything but intimidating when you know what’s usually in it! I recently learned that aioli is just a primped up word for flavored mayo. Hey, that sounds way easier and less intimidating, doesn’t it?

I made some awesome salmon cakes (recipe coming soon, I promise!) the other day and had left over parsley. I hate wasting food and I usually do not cook with parsley so I was trying to figure out a way to use it. Ding! Then a light bulb flashed in my head. Why not try making an aioli?

So I did. And it turned out great! In fact, it was an amazing addition when slathered all over the top of the salmon cakes. Actually, you could probably just use this in place of tartar sauce because the taste if very similar.

The real test was the hubby. Did he like it? Yes! And so did my in-laws. I quote my father-in-law in a southern accent, “This is like the food you get at them fancy restaurants. ”

Enjoy!

Lemon, Garlic & Parsley Aioli
 
Ingredients
Necessary Equipment
  • Food processor (where to buy)
  • Ingredients:
  • 1.5 cups homemade mayo or a high quality store brand
  • 6 cloves garlic
  • ¼ cup fresh parsley
  • ¼ cup fresh lemon juice
  • 1 tsp lemon zest
  • unrefined sea salt (where to buy)
  • pepper
Instructions
  1. Add mayo, garlic, parsley, lemon juice and lemon zest to food processor and blend until smooth
  2. Season to taste with salt and pepper
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About

Aside from being a wannabe backyard homesteader who wrangles chickens and free-range kids, Loriel is the owner/creator of the professional natural lifestyle blog Naturally Loriel, owner of the organic spice blend business Naturally Free, and freelance professional food photographer.


'Lemon, Garlic & Parsley Aioli' has 7 comments

  1. August 5, 2013 @ 10:12 am Franko

    Loriel, I’ve just been introduced to aiolis and am intrigued to try making it myself. Your recipe looks awesome! I don’t usually like to use mayo as I don’t like all of the unhealthy stuff in it. How do you do the homemade mayo? Is it difficult?

    Reply

  2. August 6, 2013 @ 10:01 am Kate

    This sounds delicious! I can picture it pairing perfectly with a grilled tuna steak and a side of fresh greens! I love this new take on mayo as I’m not really a “miracle whip” fan either!

    Reply


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