Creole Aioli

Why use regular ole mayonnaise to make your sandwiches when you can easily make your own sauce?  Why buy store bought dipping sauces when you can make your own to your liking?  Why dress your dishes with anything but something you’ve created yourself?  Well the answer is pretty easy for most of us; because you would think it’s much harder to make your own sauce than to do that.

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On the contrary it really isn’t.  All it takes is 30 minutes and less than 10 ingredients and you can make your own aioli to use on whatever you like.

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The recipe is written to make enough aioli for 4-6 sandwiches; depending on how much you use.  I typically make a batch on Sunday and have enough to last me through the week. I cannot properly gauge the time frame in which the aioli goes bad, but for now I will just say one week in the fridge.

You can try it on pretty much anything you would use mayonnaise, mustard, or any other sauce:

Whether it be on top of a piece of blackened fish:

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On top of a sandwich:

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Or as a dipping sauce for some fried crawfish mac n cheese balls (recipe coming soon):

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Creole Aioli

  • Servings: 4
  • Time: 3o mins
  • Difficulty: Easy
  • Print

  • 1 cup mayonnaise
  • 3 cloves garlic
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tbsp Creole mustard
  • 2 tbsp fresh parley, minced
  • 2 tsp Cajun/Creole seasoning
  • 2 tbsp peanut oil (olive oil can be used also)
  • Olive oil until you get the consistency you want.

Roast garlic in oven at 400 ºF in a small sauce pan with the 2 tbsp of olive oil for 10-15 minutes. Cover with aluminum foil while in the oven. Once cool mince garlic. Do not discard oil.

Mix all ingredients together in a small mixing bowl. Add olive oil as you mix to get the consistency you want.

Store refrigerated for up to a week.

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback and comments are always welcome and appreciated.

Have a blessed day,

Ben

 

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