The name aioli is often interchanged on menus with the word mayo or mayonnaise, but in truth, aioli is a special variety of mayonnaise that always includes garlic and is made a special way. Either way, both aioli and mayo can come in a wide range of flavors and they are both delicious. Composed of an egg and oil emulsion, it forms a very thick, rich condiment that pairs well with anything from fish to fries to chicken and pasta dishes.
To make the dill aioli, there are a few methods;
- Start with a store-bought mayonnaise and stir in finely chopped dill and freshly squeezed lime juice.
- Make your own aioli, adding in the finely chopped dill at the beginning with the egg/garlic and the lime juice towards the end. This makes a really delicious aioli with a vibrant green color.
- Make your own aioli, but stir in finely chopped dill and freshly squeezed lime juice at the end.
Tartar Sauce
mayonnaise
hard boiled egg, finely chopped or grated
sweet green relish
pickle juice
garlic powder
paprika
pepper
salt
Tartar sauce is that thick, white, slightly chunky mayonnaise-based sauce that accompanies fish, usually deep-fried such as fish and chips. Sounds appealing, right? But somehow it pairs with the fish surprisingly well. It is basically just a mayonnaise mixed with some spices and a few other ingredients., The spices vary, as do the add-ins but most tartar sauces contain hard-boiled egg, pickles or relish, and capers or another acidic product. Above is my version if a quick tartar sauce.
Vegan Mayonnaise
2 Tablespoons aquafaba
1/2 Tablespoon white wine vinegar
1/2 teaspoon ground mustard
1/2 cup canola oil
salt and pepper, to taste
First, beat the aquafaba until it is voluminous, close to whipped egg whites. Depending on how thick you like your mayonnaise, either beat it to soft peaks or firm peaks. This can be done by hand (with a lot of time and muscle), with a handheld electric mixer or immersion blender, a stand mixer, or in a mini food processor. Blend in the vinegar and mustard. While continuing to mix, slowly stream in the oil, constantly mixing, to form the emulsification. Season to taste.
You will be amazed at how closely this taste to regular mayonnaise - with no egg! It keeps well in the fridge as well. You have to try it to believe it!
