What is an Aioli, Anyway?

You see it on sandwiches, served alongside crudité and in various other places; but, when you see the word ‘aioli,’ do you know what it means? Luckily, we at Stonewall Kitchen are very familiar with aiolis (check out our entire offering of aiolis and mayos), as our last few product launches have included at least one of them. So, the next time someone asks, “what is an aioli, anyway?” you’ll have an answer for them!

It’s tempting to describe an aioli as a mayonnaise, simply because of its texture and the common ingredient of egg yolk and lemon juice. But aioli packs the punch with one additional ingredient: garlic.

Mayonnaise is an emulsion of egg yolk, canola oil and vinegar and/or lemon juice. Aioli begins with garlic pounded into a paste, and then whisked into the typical mayonnaise emulsion. All but one of our aiolis (Maple Bacon) contain some form of garlic. We find our aiolis to be a little softer than mayonnaise, which tends to be a bit sticky in consistency.

While mayonnaise is generally a condiment, aioli is typically served as a dip for shellfish, pork, steak and vegetables such as asparagus, carrots and more. One of our favorite uses for aioli is in deviled eggs. We suggest trying this recipe as-is, with our Habanero Mango Aioli, but you can substitute any of our aiolis in these deviled eggs according to taste.

Deviled Eggs

Deviled_Eggs

Ingredients:

  • 6 unshelled eggs, room temperature
  • 1/4 cup Stonewall Kitchen Habanero Mango Aioli (or one of our other aiolis)
  • Salt and pepper
  • Crumbled bacon, cilantro leaf, parsley leaf, paprika or dill sprig for garnish
  • Mayonnaise (if needed)

Directions:

  1. Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch. Bring water to a boil. Reduce heat to a simmer and cook eggs (15 minutes for extra-large and jumbo eggs, 14 minutes for large eggs and 12 minutes for small and medium eggs). Add 1-2 minutes more if eggs are cold directly from refrigerator and not room temperature. Plunge eggs into cold water to prevent further cooking.
  2. Once eggs are cooled, peel off shells. Cut in half lengthwise. Remove egg yolks to a small bowl. Add aioli, salt and pepper. Mix until smooth and uniform. If dry, add more aioli or mayonnaise. Spoon or pipe egg yolk filling into each white. Garnish and serve.

How do you use our aiolis? Share your favorites with us on Twitter, Instagram or Facebook, or leave a comment here!

Check out these other great aioli recipes:

Hot Spinach and Artichoke Dip with Maple Bacon or Truffle Aioli

Breaded Fish with Sriracha or Roasted Garlic Aioli

2 thoughts on “What is an Aioli, Anyway?

  1. Are the aoili products pasteurized? Do the egg yolks pose risk of salmonella?
    Thank you. Keep up the great work. Love and use your products every day and appreciate the quality ! Really like the most do not contain yucky soybean oil! Many kudos on this point!

    Like

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