Easy Creamy Bacon Aioli Recipe | Julie Blanner (2024)

FAQs

Easy Creamy Bacon Aioli Recipe | Julie Blanner? ›

For the sauce: Turkey bacon (or pork bacon), mayonnaise, coarse sea salt, ground pepper, smoked paprika, garlic powder, and lemon juice.

For the sauce: Turkey bacon (or pork bacon), mayonnaise, coarse sea salt, ground pepper, smoked paprika, garlic powder, and lemon juice.

At it's simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don't separate over time.

This happens because either the eggs or oil were cold, the oil was added too quickly, or because the whisking was not sufficiently vigorous. First, try whisking in a teaspoon of warm water. Whisking can be done with a brisk back-and-forth motion, or in fast circles.

Purists believe aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier.

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

In its most traditional form, aioli is simply fresh garlic emulsified with olive oil. But the aioli we know and love includes egg yolks for extra richness, and today, this version seems to dominate, which adds to the confusion.

How to Store Aioli. While garlic aioli is best enjoyed on the day it's made, it will last up to 7-10 days in the refrigerator in an airtight container. Avoid freezing, as the mayonnaise will split and become unpalatable.

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

Does aioli have to have garlic? ›

Aioli also contains garlic, which we agree must be included. The word aïoli literally means oil and garlic (ail is garlic in French). The most original form of aioli, which I'm hoping to taste in Provence this summer, is made only with garlic and olive oil emulsified in a mortar and pestle.

In his authoritative book Catalan Cuisine Colman Andrews quotes an old Catalan saying, "allioli made with egg is just fancy mayonnaise". In greater Spain it is called alioli (ah-lee-ohlee) and is often made with egg. Aioli is another garlic and oil emulsion sauce from Provence in France.

Why is it that we're cautioned not to eat raw egg, but it's perfectly fine eating aiolis like mayonnaise when the egg yolk they use is raw? Unless you are using pasteurized eggs, you are at risk for salmonella, eating raw eggs or uncooked products made with raw eggs.

True aioli is an emulsion of just mashed garlic, olive oil and a pinch of salt. Making it is laborious, because you have to add the oil a drop at a time, pounding it together with a mortar and pestle. Aioli is extremely thick and used as an ingredient in traditional Mediterranean dishes.

This amazing Maple Bacon Aioli is for anyone who craves the captivating taste of real bacon and sweet maple syrup. From lunch to dinner this aioli wakes up taste buds and adds great flavor to sandwiches, burgers and grilled meats.

Making aioli is easy, and is arguably the greatest cold sauce of all time. It's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.