Aioli With Roasted Vegetables Recipe (2024)

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Cooking Notes

Michael Coventry

To deal with this, you can gently lower your whole eggs into a small pot of boiling water for one minute. Remove and run under ice cold water/or ice bath. Our doctOr says the salmonella is in the shell, so this takes care of it.

This will cook a very thin layer of the white, but makes dressings that are indistinguishable from raw eggs.

Shannon

It's a great recipe - I actually used about 5 cloves of garlic the second time because when we used 3 the first time, we didn't taste it at all. I would recommend cheaper olive oil - if it's too fragrant of the olive oil, it just tastes like olive oil later. It worked out much better/tastier when we used more garlic and cheaper olive oil.

ocellot

For vegans or those with compromised immune systems who can't have raw egg, try a vegan mayo with lemon juice, garlic and olive oil plus a vegan milk, like soy milk. Lots of easy recipes online, like this one:https://simpleveganblog.com/vegan-mayonnaise/You could add a tiny pinch of turmeric for color (or use saffron, mmm, just soak it first in the vegan milk) and maybe some finely chopped chives.

Hilarie

This recipe is the bomb! I have made this many times, and it is always a hit! I have changed up the vegetables, according to what's in season, used less garlic if I think my guests won't like garlic breath, or gone full strength. I recommend using an immersion blender if you have one! Put all the ingredients in the bottom of a cup, except oil, let sit for a few minutes, then add oil on top. Put blender down to the bottom, turn on,then slowly raise up to the top. Aioli is done!

arabicsmith

Loved this! Made it for a book club party and it went fast. Like another, I used 5 garlic cloves for the aioli. Three just didn't sound like enough. Aoili is all about the garlic! I roasted for the maximum listed times but will cut that back next time. The veggies were terrifically caramelized, but probably didn't need the extra 10 minutes.

WK

I have made aioli for decades, dipping the eggs for a minute in boiling water as suggested, always with more cloves than this. If the garlic seems bitter, Patricia Wells suggests removing the green 'germ,' also a good idea. Then, pounding the garlic to a paste with salt in a mortar quickly softens & suffuses the mayo smoothly. A little saffron with cayenne or spicy paprika makes a rouille for a change. All good!

Jane

When using garlic raw it’s a good idea to cut each clove in half and remove and discard the green germ. Lessens the bitterness.

Margaux Laskey, Staff Editor

Pasteurized eggs are really the way to go here, but if you have a compromised immune system, we recommend finding a different dish altogether. Melissa likes this garlicky white bean dip from Martha Rose Shulman: http://cooking.nytimes.com/recipes/1014174-white-bean-pate

Elizabeth

Perhaps silly questions: Do you serve these vegg warm or cold? And as an appetizer, some of the items (roasted squash, scallions, radicchio) seem unwieldy. Presentation suggestions?

E Frank

Salmonella isn't only found on the outside of the egg, I'm afraid: http://www.cdc.gov/features/salmonellaineggs/

Marisolsita

Made this for a dinner party with a loin roast. Deeelish! Can roast the veggies 2-3 days in advance then reheat in the oven before serving. My food processor and blender were both broken so I was stuck making the aioli with a mini food processor and couldn’t add the oil in a stream. Worked just fine though adding the oil in 3-4 rounds. Just be sure to incorporate fully (it turns yellow and smooth) between each addition of oil. Kept leftovers in a jar in the fridge to use to spread on sandwiches.

Jen

Ha! Probably meant as a garnish, but I would roast both. Hey, editors.....

Steve

Did you make sure that the garlic sat in the salt/lemon mixture? That step really makes a difference in the bitter, or “hot” taste of the garlic

linda

I could have eaten that photo. Talk about food p*rn. But why isn't radicchio listed when it's obviously in the photo? Its color and taste certainly make the platter look more appealing.

Kate

This was a lovely presentation, and very popular at my NYE party. I did have to lower the oven temps as the veggies browned too quickly: I will start it at 375 degrees next time. Also, my husband loves basil, so I double the aioli recipe and added fresh basil to half of it. Lovely.

catherine

This is so so good! Even my non-veggie loving children and husband raved! And ate seconds and thirds! Thank you!

Jennifer W

Ok I’m going to make this with grilled veggies tonight. Do I use grocery store olive oil, good evo, or really good evo? When I make something with this much olive oil it often tastes too strong.

menunu

Any veggies will do. The aioli is the gem here. I used too much garlic and ended up throwing an additional yolk in to mute it a bit. Made it very creamy. Next time I'll use roasted garlic paste. I also added lemon zest.

wonderful way to serve roasted veggies

This was a refreshing change from my normal cubed and roasted vegetables. Cutting the squash and beets into wedges gave them a completely different texture. I roasted the squash and beets first then added the broccoli about 30 minutes later. The combination of the three was perfect and the aioli sauce was a fun side dip! Will definitely make it again.

deborah

I made this exactly as the recipe indicated, however, I followed the suggestion to use an immersion blender. This created a nice consistency. My only issue with this recipe is the three somewhat large garlic cloves left a very bitter aftertaste, which I had to temper with extra salt, lemon and orange juice. In reading through the notes, others suggested, using more garlic. Fortunately, I did not do that! I’m not sure what caused the bitterness, but I am assuming it was the garlic.

PatU

Delicious especially the squash. Cook ahead and reheat.

hz

The aioli is a bit bland as written. Needed some Dijon, more lemon juice (ab 1-2 Tsbp), salt and definitely another garlic clove or 2 (maybe ab. 2 tsp?). Also added a touch of cayenne and a sprinkle on top for color. Roasted an acorn squash as pictured but subbed grilled eggplant, zucchini, red peppers, asparagus, and roasted smoked beets. Grilled wedges of radicchio too. Impressive and tasty presentation!

sarah

Photo doesn't represent the ingredients list, so I'm not loving that. Accurate epresentation is important, yes -- especially within an educational context. Aside from that, it's a great and easy recipe. Tried making toum a few years ago -- recipe had no eggs -- and it was a messy failure. This aioli worked so well. Easy peasy. I did use 4 garlic cloves, twice as much lemon juice, and a bunch of sea salt. absolutely yummy.

Scotty¥

Test

Scotty

For Aioli: 3 Garlic Cloves grated2 tsp lemon juice1 whole egg1 egg yolk 1/4 cup Canola OilImmersion Blend in Qt ContainerAdd to bowl, whisk 1/2 cup EVOO

CTS

Using a blender or food processor results in a bitter aioli. Better to make with a whisk or mortar and pestle.

Barbara

Tried this with the immersion blender using 1/3 of all ingredients. It didn’t work.Wondering why.Barbara

Chickenfog

Sometimes it's the vessel. The container you're blending in has to be quite narrow, just enough to fit the head of the stick blender in.

Shawn

I notice that the picture has Radiccchio . Can that also be added ?

Mike Gunn

Aioli is a Catalan recipe which means garlic and oil. (their form of mayonnaise but DEFINITELY NOT mayonnaise.

Mary from Terry, MS

Instead of charring the broccoli and cauliflower covered with olive oil, I breaded the florets (flour, egg, panko) and roasted them till browned, and added them to the platter with the other oven roasted vegetables. It added a different texture to the platter and the kids liked them best, with ranch dressing instead of aioli, of course. This is a wonderful summer hot weather dish.

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Aioli With Roasted Vegetables Recipe (2024)

FAQs

What is an aioli sauce made of? ›

What is aioli sauce made of? At it's simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they don't separate over time.

What do you serve with aioli? ›

Commonly served as a dip with fresh or cooked vegetables, aioli is also stirred into soups and stews like Bourride, a Provencal fish stew. In the States, we often see it on restaurant menus served alongside fries or slathered on a hamburger.

What is roasted garlic aioli made of? ›

It combines lemon juice, mayonnaise, a roasted garlic bulb, and a drizzle of olive oil. That's it— it is as simple and satisfying as can be.

What's the difference between mayonnaise and aioli? ›

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

Does aioli use mayo? ›

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

Is aioli always made with garlic? ›

Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli. Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

What is the main flavor of aioli? ›

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

Do you put aioli in the fridge? ›

While garlic aioli is best enjoyed on the day it's made, it will last up to 7-10 days in the refrigerator in an airtight container. Avoid freezing, as the mayonnaise will split and become unpalatable.

Is mayonnaise or aioli better for you? ›

Given that aïoli is basically mayo with added garlic, the comparative level of healthiness is pretty similar: fat from the oil, cholesterol from the egg yolk, plenty of delicious calories.

What is the difference between aioli and garlic aioli? ›

True aioli is an emulsion created with just garlic and extra virgin olive oil. This makes the common menu item, “garlic aioli,” rather redundant. In fact, the name aioli translates to "garlic oil." Aioli gets its creamy consistency and pale color from emulsifying the two ingredients, with a bit of coarse salt.

What the heck is aioli? ›

What is commonly referred to as aïoli sauce is actually a mayo flavored with a generous amount of garlic. In southern France, precisely in Provence where aïoli originates, it was just lots of garlic pounded with a mortar and pestle and emulsified with oil, no eggs or acid added.

What's the difference between an aioli and an alioli? ›

Both are used to describe a Mediterranean sauce or dip that originated in Catalonia, in the northeast of Spain, and across the border on the French Mediterranean coast. The term 'aioli' is more commonly used in French and English, while 'alioli' is also used in Spanish and Catalan.

How healthy is aioli? ›

Overall, aioli offers minimal health benefits but it does enhance the flavor and palatability of the dishes it is added to like meats, vegetables, and sandwiches. There is even some evidence that when a consumer enjoys the taste of their food, they may find it more satiating, which in turn may aid in weight management.

What is the purpose of the aioli? ›

As a condiment — served alongside grilled meats, roasted vegetables, or seafood. It can also be used as a dip for crudité or other finger foods. As a spread — on sandwiches or wraps in place of mayonnaise or other spreads.

How long does aioli last? ›

You can store aioli in the refrigerator for up to 4 days. Because aioli is made with raw eggs, you want to eat it while it's relatively fresh. Keep in mind that the longer that you hold the aioli, the more intensely garlic-y it will become.

Is aioli just garlic mayonnaise? ›

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

Is garlic aioli just garlic mayo? ›

No. Alioli is a sauce made of garlic and olive oil. Mayonnaise is based on oil and egg yolk to which vinegar or lemon juice are added.

Does all aioli have raw egg? ›

Traditional aioli calls for raw egg yolks. Truth be told, I have egg “issues”. Omelets, frittatas and scrambled eggs are just fine. But I balk at hard-boiled or soft-boiled eggs because of the sulfuric smell and rubbery egg white texture.

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