Description
This harissa aioli is a good example of a homemade dipping sauce. It is made with harissa paste and a traditional aioli. It's a finger-licking combination.
Ingredients
Units
Scale
- 2 garlic cloves, peeled and finely crushed
- 2 egg yolks
- 1.25ml (1/4 tsp) salt
- 15ml (1 tbsp) lemon juice
- 15ml (1 tbsp) white wine vinegar
- 250ml (1 cup) oil
- 30ml (2 tbsp) harissa paste
Instructions
- Place the garlic, egg yolks, lemon juice, vinegar, and salt in a food processor and blend until combined and thickened.
- While the food processor is running, slowly pour in a thin stream of oil. The mixture should start thickening immediately. The mayonnaise is ready when you’ve added all the oil.
- Stir in the harissa paste and serve immediately with vegetable crudites. Enjoy!
Notes
- When it comes to the oil, pick a neutral-flavoured one. E.g. sunflower, canola, grapeseed, vegetable and peanut.
- You can use olive oil too but the aioli will take on a bitter aftertaste, which some people adore.
- Use as much or as little harissa paste as you like.
- If you’re short on time, you can buy the mayonnaise and stir in the garlic and harissa paste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blend
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 182
- Sugar: 0.1 g
- Sodium: 51.4 mg
- Fat: 20.5 g
- Saturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 0.3 g
- Fiber: 0 g
- Protein: 1.1 g
- Cholesterol: 31 mg