You see it on sandwiches, served alongside crudité and in various other places – but what is an aioli exactly? While it’s tempting to describe aioli as a mayonnaise, simply because of its texture and the common ingredients of egg yolk and lemon juice, aioli packs the punch with one additional ingredient – garlic. Our Roasted Garlic Aioli is a prime example, and was introduced as one of our first aiolis in 2012.
“It’s the perfect condiment,” says Jonathan. “We spent a lot of time perfecting our aioli products when they were first being developed and using only all natural ingredients. They had to be produced in a cold environment for the best emulsification process.”
Typically, mayonnaise is an emulsion of egg yolk, canola oil and vinegar and/or lemon juice, whereas aioli begins with garlic pounded into a paste, and then whisked into the typical mayonnaise emulsion. We find our aiolis to be a little softer than mayonnaise, which tends to be a bit sticky in consistency.
Our classic Roasted Garlic Aioli is the ideal spread for true garlic lovers. The creamy mayonnaise base is blended with slow roasted garlic, garlic oil and a touch of mustard to make a versatile topping that is perfect for dipping French fries, fresh veggies or for mixing into your favorite potato salad recipe. We also love to use it as an extra flavorful addition to breaded fish. Used to adhere the panko breadcrumbs to the fish fillets, we think it’s an outstanding combination. Try it below and let us know what you think!
To celebrate our 25th Anniversary, we’re giving away 1 lucky winner their own jar of Roasted Garlic Aioli! Enter here for your chance to win, as well as a chance to visit us in Maine for the Ultimate Stonewall Kitchen Experience!
- 1 1/2 pounds fish fillets (such as haddock, tilapia or cod)
- Olive oil
- Stonewall Kitchen Roasted Garlic Aioli
- 3/4 cup panko breadcrumbs
- 6 Tablespoons Parmesan cheese, freshly grated
- Pinch of red pepper
- Salt and pepper to taste
- Brush aioli over both sides of the fish fillets.
- Combine breadcrumbs, Parmesan, red pepper and salt and pepper in a shallow bowl. Dredge the fish in the breadcrumb mixture. Place on a plate or baking sheet and refrigerate for 15 minutes.
- Generously coat a baking sheet with oil. Bake at 400°F for 10 minutes. Gently flip fish over and bake an additional 5-10 minutes, or until the fish easily flakes with a fork.