I have never been much of an Aioli fan to be honest. My first encounter was a few years ago at a party we attended in a city car garage surrounded by a rowdy crowd watching the Eroupa Manschaft (German for championship) and of course cheering on our German National team. Maybe this setting wasn’t the best for trying new dishes. After all, we were in a working car garage. But what could it hurt right?
Well lets just say, I paid for it severely later that night and the day after that. My husband really likes the stuff and begged me to give it another chance. But this time with my own making.
To me, aioli seems to be so much like mayonnaise of which I barely touch. Its not my favorite condiment. But sometimes you have to take one for the team.
So I did some research and found that Aioli in its purist form does not use egg or yokes. The name itself means garlic and oil which in France and Spain is used to make this condiment. Sounded great to me. So I decided I wanted to go this route and create a recipe that we both can enjoy without me having any regrets. I am so glad I did!
I settled on an Avocado Aioli because, why not? Avocado is quite popular in my house. Plus it has natural oils which allows for less to no oil in this recipe and will give us the creamy consistency I am looking for. And you already know how I love coconut milk. It just adds that depth I like.
What you need :-
- 1 ripe, fresh avocado
- 1 teaspoon avocado oil
- ½ of lemon lime
- 1½ teaspoon cilantro
- 1 tsp of fresh diced garlic
- ¼ cup coconut milk (more or less depending on your preferred consistency.)
- ½ teaspoon mustard seed
- salt and pepper to taste.
What to do :-
- Blend all ingredients together in food processor or blender and at medium speed, mix until desired consistency.
- Store in an air-tight container for up to 2 days (but it tastes best when used immediately).
I enjoy this creamy goodness with my Zesty Cajun Sweet Potato Fries. Oven Roasted of course!