When I think of Aioli – I think of a really big bowl of crisp fries that accompanies a drink, while catching up with friends. It’s something everyone knows of and everyone tends to love (I’m always disappointed if the fries come out with none!)
The great thing about Aioli, is it’s one of the more versatile sauces (or mayos) that goes with almost anything. You can buy pre-made versions – but if you’re a bit more experimental in the kitchen (and patient) why not try making your own?
I’ve teamed up with Two Black Dogs NZ – who create outstanding New Zealand made Olive Oils, at their beautiful property in Mangawhai, Northland to create a recipe that shows off the rich and creamy flavours of their Leccino oil.
New blog post and giveaway! "Black Garlic Aioli" 😊 link in bio.. If you love Olive Oil, and you love garlic, then this ones for you, as I've been lucky enough to be able to team up with @twoblackdogsnz to create a recipe made from their delicious NZ Made Olive Oil. If you'd like to win a bottle of this gorgeous oil, head over to thefoodnestnz Facebook to enter. 🎉 #newblogpost #competition #giveaway #win #prize #homecook #glutenfree #instafood #nzfood #blackgarlic #twoblackdogs #olives #allergyfriendly #mayo #lovescooking #garlic #lifestyle #spices #eggs #recipe #evoo #healthy #sourcream #collab #collaboration #aioli #homemade #instafood #nzmade #buynzmade #thefoodnestnz
Note – the oil i’ve used from Two Black Dogs is Extra Virgin (which you wouldn’t normally use in an Aioli) so I’ve added an extra ingredient to give it a little something else – can you guess what it is?
What you’ll need:
– 1/2 a bulb of Black Garlic and 1/2 a tsp of crushed white Garlic
– 2 Free Range Egg Yolks (make sure they have been in the fridge)
– 1 tbl spoon of Lemon Juice
– a pinch of Salt and White Pepper
– 2 tbl spoons of Sour Cream
– 75 mls of Olive Oil ( light/mild is better, use a neutral oil if you prefer a lighter taste)
– 25 mls of Two Black Dogs Extra Virgin Olive Oil (Leccino)
In a clean bowl, wisk two Egg yolks – slowly start adding your Olive or Neutral Oil of choice. Beat by hand until it starts to thicken – once this happens you can put the last of your oil in, and speed up the pace. Add your Lemon juice, Salt and Pepper and continue to beat unit you reach a smooth consistency.
Transfer the mix into a blender, and add your two types of Garlic – pulse 3 – 4 times on a low to mid setting. The Aioli should now be thick, but still quite smooth. Stir the sour cream through (you can add more if you would like it to be creamier)
Chill for one hour before serving.
Dont forget to check out my Black Garlic Aioli recipe and giveaway which is now live on the blog. If you're a sauce fan then this is definitely for you! Happy Monday 🎉 #newblogpost #blackgarlic #garlic #aioli #mayo #oliveoil #glutenfree #recipes #sauces #homecook #homemade #creamy #eggs #freerange #nzmade #cooking #lifestyle #delicious #giveaway #competition #promotion #foodblog #lovecooking #foodideas #Monday #foodinspo #foodinsta #homechef #nogluten #thefoodnestnz
Two Black Dogs have been kind enough to give me a bottle of their absolutely divine Leccino Oil which I have used in this recipe to giveaway. Simply head to The Food Nest NZ’s Facebook to find out more.Winner will be announced on The Food Nest NZ and Two Black Dog’s Facebook pages on the 31/01/2016