You may have noticed that Chew Town has started featuring a few more recipes for condiments among its posts (like dulce de leche, basil pesto and homemade Gianduja). I realised recently that there were so many sweet and savoury additions in my pantry and fridge that I sort of took for granted when including in recipes that I probably should start to investigate making them for myself.
The thing I realised most quickly when researching condiment recipes is that many of them are surprisingly much easier to make than I thought. Also the homemade condiments are usually a world above the store bought varieties.
If you hover over the recipe menu above, you’ll notice that Chew Town now has a condiments section. Still in its early days, I have plans for many more condiments in Chew Town’s future, so keep checking back and you’ll find an ever expanding list.
The next savoury condiment to add to the list is this Roasted Garlic and Lime Aioli.
I must confess that I am really not a lover of mayonnaise – never have and seemingly never will be. But make Aioli which is essentially like mayonnaise with some garlic and I’m all over it like a rash.
I can’t really explain my dislike of mayonnaise to be honest, but there is something about the addition of the garlic that changes the whole flavour and makes it palatable for me.
I really wanted to add another depth of flavour to my aioli so I decided to roast off the garlic in the oven before including it in the mix. Also, as a complete citrus nut, I needed to add my good ol’ faithful lime to this and topped with a few Australian finger lime pearls (optional if you can’t find them) the resulting aioli not only tastes wonderful, but looks pretty as a picture.
The worst thing about this condiment is its seductiveness. It tastes great with everything (chips, seafood, meat, the list goes on…) so you may find yourself seeking excuses to eat it every day – and with a cup of olive oil its not exactly the healthiest of condiments.
If you haven’t tried to make your own aioli I highly recommend it. With the depth of roasted garlic and zesty zing of the lime, this baby is definitely going to be the go to recipe in our home.
Lime and Roasted Garlic Aioli
3 garlic cloves
1 egg yolk
1 teaspoon dijon mustard
1 cup olive oil
1 1/2 tablespoon lime juice
1 finger lime, pearls reserved
Preheat oven to 180° Celsius and roast garlic until fragrant and soft. Remove from heat, mash with a fork and set aside to cool.
Place egg yolk and mustard in a bowl and whisk together. Continue to whisk and slowly add the olive oil little by little. When the mixture thickens add lime juice and whisk in then continue to add the remaining olive oil. Add the mashed garlic and whisk till combined. Season with salt pepper to taste then add a little more lime juice if needed.
Transfer to serving bowl and top with finger lime pearls.
That top picture is great – super food styling. I love aioli (I think I’m addicted to garlic). I used to really dislike mayo when I was a kid, became indifferent to it in my 20s, and now like it. Much better if you make your own – you can use better oil, which makes it more flavorful. Anyway, good stuff here – thanks.
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I just had finger limes for the first time a month or so ago and am in love with them! Those lime “pearls” are amazing.
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ive always wanted to try my hands at making aioli! this looks fab!
Yum. I rarely eat mayo at home or make it, but whenever I get hot chips I grave it. This aioli would do just fine, especially with that finger lime.
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Oh yes, a big aioli fan. Slap that deliciousness on everything I say!
sounds like i need to make this recipe and forget about any store bought stuff!
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Do you have any tips on how not to split your egg and oil? I’ve tried making my own mayonnaise a few times now and I even have used my food processor and used a foam cup with a pierced hole on the bottom to slow the oil trickle down. But it just doesn’t go thick and creamy. The one time I got close to it, it tasted foul! Like too much oil was present, but I follow the recipes (I’ve tried a few different ones because they haven’t worked yet) to exact measurements?
Hi Courtney, I think the key really is to do it by hand with a whisk – that way you can properly control the delivery of oil – which should be little by little. It will take a little while to emulsify, but you just need to keep the whisk action steady through the whole process. Hopefully that helps!!
How long does this aioli keep on a fridge or can you feeeze it?
Hi Joanna, it will last 3-4 days in the fridge. I’m not sure the consistency will be ok if you tried to freeze it.