September 2, 2015
Dips/Dollops/Drizzles

Gremolata Aioli


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Aioli. Credit: Susan Sampson” />

Here's yet another riff on fast, fluffy, fuss-free, foolproof Minute Mayo. Homemade mayonnaise is mated with orange Gremolata (a seasoning blend with fresh parsley, garlic and citrus zest). The combination makes a lively, luscious aioli. (Link: How to make the best homemade mayonnaise and aioli.)

1 large egg, at room temperature
2 cloves garlic, pressed or minced
2 tsp (10 mL) finely grated orange zest
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1 cup (250 mL) canola oil
2 tbsp (30 mL) finely chopped parsley

In this order, add egg, garlic, zest, lemon juice, salt, pepper, oil and parsley to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into thick, creamy aioli. Stir in any remaining small streaks of oil.

Use immediately. Or transfer to storage tub, cover and refrigerate.

Makes 1-1/4 cups (300 mL).

  • Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
  • For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding the remaining ingredients, particularly the acidic lemon juice.
  • Lemon zest may be used instead of orange zest.
  • You can use any neutral, refined oil. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Why? See "Avoid Bitter Disappointment" in my Minute Mayo blog.)
  • I add the parsley last because I don't want it puréed. There should be flecks of parsley in the aioli.
  • My immersion blender has 3 speeds. The lowest speed works fine for this recipe.
  • You can refrigerate homemade mayo/aioli up to 4 days.

Lazy Gremolata Aioli
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to use commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise remains an option for calorie-counters. Stir in 1 recipe Gremolata 101. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.

Credit: Susan Sampson
Tested in Imperial