This spicy, garlicky chili aioli is the perfect sauce to elevate almost any meal! Made almost entirely from scratch, and yet, it is still so simple! Chili aioli would be the perfect dipping sauce for tofu nuggets or even truffle fries!
If you've never made aioli or mayonnaise at home, you'll be amazed at how simple and DELICIOUS it is! Made fresh with egg yolks, lemon juice, and chili oil. This chili aioli comes out perfectly creamy, tangy, savory, and slightly spicy!
Now, if there's one this about me, it's that aioli (or mayo) is my favorite condiment, and I will not be tolerating any mayo slander!! I know many people don't like mayo, and those people are wrong!
Table of Contents:
📖 Recipe Origins
So, there are sort of two origins here. One of the origin of mayonnaise. Another of the origin of aioli (or allioli). These, technically, are two different things, but we often refer to 'aioli' as a flavored mayonnaise.
First, let's talk about aioli. Aioli is technically just an emulsion of garlic and oil. It is very popular in Mediterranean. In America, we have sort of used the term aioli to describe a garlic mayonnaise.
Mayonnaise, as we know it today, first came about in the 1800's when someone brought it to France from Spain. It is likely that the mayonnaise was derived from aioli.
🎥 Watch the video of this recipe
🌶 Why you're going to love this Chili Aioli
- Very simple ingredients. It's highly likely that you already have all of these ingredients at home! If not, they're all really easy to find at the store, and pretty affordable, too!
- Good on anything. Spicy mayo lovers know. I could eat this with nuggets, fries, fried vegetables, raw vegetables, and maybe even pasta???
- Customizable. Adjust this recipe to your liking! If you want more spice, feel free to go heavy with the chili oil. If you want to throw in another flavor that you like, that works too!
🥘 What you need for this recipe
Ingredients and Substitions:
- Egg yolks - This is pretty straightforward, just separate yolks from whites. Don't use carton egg yolks.
- Lemon Juice - Fresh squeezed only, please! If absolutely necessary, vinegar is an acceptable substitute.
- Garlic - Fresh garlic. If you really love the taste of raw garlic, feel free to use more.
- Chili Oil - Use whatever chili oil you enjoy the most. I used a chili oil with crisps from Xi'an Famous Foods, but any kind will work!
- Canola Oil - I highly encourage using a neutral flavored oil for this. Canola or vegetable oil are great options. Though, something like avocado oil or a very light olive oil are acceptable.
Tools and Equipment:
- Mixing Bowl
- Juicer
- Microplane
- Whisk
📋 How to make Chili Aioli
Step 1: Prepare Ingredients
Begin by cracking three eggs and separating the yolks and the whites.
Save the whites to use for something else or just discard.
Peel a garlic clove and grate the garlic into the bowl with the egg yolks.
Squeeze half a lemon into the bowl as well.
Use a whisk to combine all of these.
Step 2: Make the Aioli
Add in the chili oil and stir to combine.
Slowly drizzle in the canola oil while whisking with the other hand until all of the oil has been combined.
The aioli should have become very thick.
Step 3: Final Touches
Once thickened, add salt and combine.
Taste and adjust levels of salt and chili oil if desired.
Serve slightly chilled and enjoy!
💭 Expert Tips & Tricks
- I highly encourage using a neutral flavored oil for this. Canola or vegetable oil are great options. Though, something like avocado oil or a very light olive oil are acceptable.
- Use whatever chili oil you enjoy the most. I used a chili oil with crisps from Xi'an Famous Foods, but any kind will work!
- Adjust this recipe to your liking! If you want more spice, feel free to go heavy with the chili oil. If you want to throw in another flavor that you like, that works too!
💬 Recipe FAQs
Technically, aioli is a garlic and oil mixture. Mayonnaise is an egg yolk, vinegar, and oil mixture. We often refer to aioli as a garlic mayonnaise.
Chili aioli is so tasty, I eat it with fries, vegetables, fried foods, fish, or anything that it sounds good with!
Yes. Aioli can be stored in the refrigerator in an airtight container for up to 1 week, though it will become very thick as the oil solidifies.
Related Recipes
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📖 Recipe
Homemade Chili Aioli
Equipment
- 1 Mixing Bowl
- 1 Microplane
- 1 Whisk
Ingredients
- 3 Egg yolks
- 2 tablespoon Lemon juice about ½ lemon
- ½ tablespoon Chili oil
- 1 clove Garlic
- ½ cup Canola oil + 1 tbsp. (or other neutral oil)
- ½ teaspoon Salt more to taste
Instructions
- Begin by cracking three eggs and separating the yolks and the whites.
- Save the whites to use for something else or just discard.
- Peel a garlic clove and grate the garlic into the bowl with the egg yolks.
- Squeeze half a lemon into the bowl as well.
- Use a whisk to combine all of these.
- Add in the chili oil and stir to combine.
- Slowly drizzle in the canola oil while whisking with the other hand until all of the oil has been combined.
- The aioli should have become very thick.
- Once thickened, add salt and combine.
- Taste and adjust levels of salt and chili oil if desired.
- Serve slightly chilled and enjoy!
Notes
- I highly encourage using a neutral flavored oil for this. Canola or vegetable oil are great options. Though, something like avocado oil or a very light olive oil are acceptable.
- Use whatever chili oil you enjoy the most. I used a chili oil with crisps from Xi'an Famous Foods, but any kind will work!
- Adjust this recipe to your liking! If you want more spice, feel free to go heavy with the chili oil. If you want to throw in another flavor that you like, that works too!
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