Creamy, rich and pungent, aioli is a classic French condiment, a blend of garlic, olive oil and egg that traditionally accompanies vegetables, hard-cooked eggs and fish. But in Provence and Paris, we recently saw some nontraditional takes on it.
At Michelin starred Une Table, au Sud, chef Ludovic Turac borrows a trick from his grandmother, spiking his aioli with tomato paste.
See here for our recipe for Tomato Aioli.
And at Fulgurances in Paris, we had an aioli spiked with tangy-spicy Korean kimchi.
We recreated the latter for a bold, mayonnaise-like dip we use liberally with vegetables and sandwiches. Try it on burgers, with steak or anything coming off your grill this summer.
To make, in a food processor combine 2 tablespoons drained chopped kimchi, 1 medium garlic clove, 2 large egg yolks and 1 teaspoon kosher salt. Process until smooth, 1 to 2 minutes. With the machine running, add a blend of ¾ cup neutral oil and ¼ cup extra-virgin olive oil, starting with just a few drops at a time, then pouring more steadily. The mixture will thicken; scrape the sides as needed. With the machine still running, drizzle in 3 tablespoons kimchi juice and 1 teaspoon unseasoned rice vinegar. Let stand for 1 hour before using. Refrigerate for five days.
You might also like:
Spicy Harissa Dipping Sauce
Use this sauce any time you’d reach for ketchup.
Smoked Paprika and Cumin Ketchup
A balanced blend of smoky, savory, sweet, tangy and spicy flavors.
Toum, Beirut’s Whipped Garlic Sauce
A ubiquitous sauce that accompanies grilled meats, sandwiches, even french fries, toum is made by blending raw garlic with olive oil, salt and lemon juice until it reaches the consistency of whipped cream.
For more of our favorite staples—including spice blends, sauces, dressings and compound butters—head right this way.
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