Learn how to make delicious, aromatic garlic, rosemary and chili aioli that can be used as a versatile condiment or sauce. It goes with seafood, roasted vegetables, fries, on burgers, in wraps, or as a sauce or salad dressing.
Ingredients
- 2 sprigs of rosemary needles pulled off
- 4 cloves of garlic cut into 3 pieces each
- 1/2 long red chili sliced (medium heat like Cayenne chili, banana chili or red jalapeno)
- 2 tablespoons olive oil
- 1 cup mayonnaise
- 3 tablespoons sour cream
Instructions
- Pull the needle off the rosemary sprigs, cut half of the chili into rings, and peel the garlic. No need to chop them finely.
- Heat the olive oil in a small pan over medium-high heat. Add the rosemary, chili, and garlic and sauté for 3-4 minutes until lightly browned and softened.
- Transfer the pre-fried aromatics to a bowl with mayonnaise and sour cream (if using). Use an immersion blender to puree and whip everything into a smooth sauce. You can also do this in a food processor.
- If you don't have a blender, you can chop everything very finely with a knife. Taste for seasoning and add extra salt if needed.
- Learn how to make delicious, aromatic garlic, rosemary and chili aioli that can be used as a versatile condiment or sauce. It goes with seafood, roasted vegetables, fries, burgers, in wraps, or as a sauce or salad dressing.
Nutrition
Serving: 1 tablespoon | Calories: 104kcal | Carbohydrates: 0.5g | Protein: 0.2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 80mg | Potassium: 12mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg
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