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Harissa Aioli


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5 from 1 review

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

  1. Place the garlic, egg yolks, lemon juice, vinegar, and salt in a food processor and blend until combined and thickened.
  2. 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.
  3. 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