GARLIC AND PARSLEY ALIOLI
Aioli is one of the most iconic sauces in Mediterranean cuisine, renowned for its bold flavour and creamy texture. Traditionally, this sauce is made with garlic, oil and salt, but today we’re suggesting a variation that gives it a delicious and aromatic twist: Garlic Salt and Parsley Aioli. This recipe is perfect for those looking for a side dish bursting with freshness and flavour, ideal for enhancing fish, seafood, meat or even as a dip for a selection of appetisers.
Prepare the ingredients. Place the egg in a tall mixing bowl. Make sure all the ingredients are at room temperature to help them emulsify. Wash the parsley and chop it finely.
Whisk the base mixture. In the mixing bowl, add the egg, Maldon Garlic Salt, and a pinch of salt and pepper. Using a hand blender, start whisking on a low speed whilst slowly drizzling in the olive oil. The aioli will begin to thicken and take on its characteristic creamy texture.
Add the parsley. Once the aioli is well emulsified, stir in the chopped parsley. Whisk for a few more seconds to ensure it’s well mixed.
Adjust the seasoning. If you like, add vinegar or lemon juice to give it a tangy flavour. Season with salt and pepper to taste.
Chill and serve. It is advisable to leave the aioli to rest in the fridge for at least 30 minutes before serving, so that the flavours blend together perfectly.
Give it a go and enjoy a touch of gourmet flair in your kitchen!
