Recently, I made classic aioli using egg and oil. It was a complete failure. I did not like how oily and heavy it was or how much effort it took. I wanted something lighter and similar in taste.
My suspicion that nature’s butter and avocado would work as an aioli was confirmed! This creamy, citrusy, and garlicky aioli is ready in just five minutes using six ingredients in one blender. We’ll show you!
Aioli Origins
Aioli sauce is popular in many Mediterranean countries, including France, Italy, and Spain. The origins of the sauce that resembles aioli go back to the Roman Empire. ( source )
It is traditionally made using a mixture of oil, lemon juice, garlic, and egg yolk. Although our avocado version isn’t traditional, it has the same rich flavor and thick texture as aioli.
Avocado Aioli: How to make it?
The avocados are added to a small blend or the cup of an immersion mixer. This recipe is oil-free and has a creamy texture thanks to the avocado.
The liquid from the can of chickpeas is added next. Aquafaba is then added. It’s not necessary to whip the aquafaba first. Just add it. It works as an egg replacement, making the aioli fluffy and light.
Add the lemon and garlic for acidity. Then add salt and pepper to taste. You can add fresh herbs now. To add a little extra green and freshness, I chose cilantro. You could also use rosemary or basil!
It’s time to serve! Fresh is best because the vibrant green color fades over time.
Ingredients
AVOCADO AIOLI
- Two ripe avocados
- 5-6 Tbsp Aquafaba (the liquid in a can of chickpeas/ GUIDE FOR AQUAFABA).
- Peel and mince or press 3-4 cloves of garlic
- 2 Tbsp lemon juice (or lime juice)
- Add more salt to taste.
- Black pepper or red pepper flake in a pinch
- Use 1 Tbsp of fresh minced basil, rosemary, or cilantro ( optional).
Instructions
- Add the ripe avocados into a small mixer or Immersion blender Cup.
- Blend until smooth and well combined. Taste and adjust the flavor to your liking. Add more salt, more garlic, more lemon to increase acidity, or more herbs.
- Use within 24 hours. It loses its vibrant color as it oxidizes. Perfect for roasted potato and sweet potato fries, chips, vegetables, etc.
