Who says you have to be the chef at a fancy restaurant or a hip burger joint to make the most delicious homemade aioli? Homemade aioli can be made in as little as 5 minutes! This silky aioli is elevated with the garlicky goodness of Spring ramps. Use on sandwiches, burgers, and wraps, or top roasted potatoes (how very Spanish of you) or grilled veggies-the possibilities are endless. Or dip your French fries in it (I won’t tell)!
Why (the science): Many people believe that mayo and aioli are made with cream or dairy of some sort and are loaded with saturated fat, but as you can see, they are made with lemon juice, olive oil (hello, heart-healthy fats), and an egg yolk. You can then flavor the aioli in way you like-experiment with adding pesto, sriracha, or your favorite herbs!
This recipe was used from Saveur’s Grilled Zucchini with Ramp Aioli recipe (http://www.saveur.com/article/Recipes/Grilled-Zucchini-with-Ramp-Aioli)
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Nutrition questions? Email Chelsea@ victae.com
2 teaspoons freshly squeezed lemon juice
¼ teaspoon cayenne pepper
1 egg yolk
½ cup olive oil
Salt and pepper to taste
6-7 ramp bulbs, minced (the white part of the ramp)
In a bowl, whisk together lemon juice, cayenne pepper, and egg yolk.
While whisking vigorously, continuously drizzle olive oil into the mixture.
Season with salt and pepper to your liking.
Stir in minced ramps.
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