Harissa Aioli Recipe Basics
Making Harissa from Scratch
The world of condiments has been elevated by the marriage of two extraordinary flavors – Harissa and aioli, creating a match made in heaven known as Harissa Aioli.
This spicy and rich sauce is not only a delight to taste buds but also adds an exotic twist to various dishes. It is an excellent addition to sandwiches, wraps, burgers, fries, and even grilled meats.
The foundation of any good Harissa aioli recipe lies in its ingredients, specifically the quality of Harissa used.
Harissa is a spicy North African chili paste made from roasted red peppers, garlic, coriander, caraway seeds, olive oil, vinegar, and sometimes other spices like cumin or paprika.
To make authentic Harissa from scratch, you need to start by roasting the red peppers over an open flame until they are charred. This step gives the peppers their distinctive sweet and smoky flavor that is characteristic of North African cuisine.
Once the peppers are cool enough to handle, peel off the skin, remove the seeds, and place them in a blender or food processor along with the other ingredients like garlic, coriander, caraway seeds, olive oil, vinegar, salt, and any additional spices you want to add.
Buzz the mixture until it is smooth and you have achieved your desired consistency. Some people prefer their Harissa to be thick and chunky while others prefer it to be smooth and paste-like.
Once you have your homemade Harissa, you can start making your aioli by whisking together egg yolks, lemon juice, garlic, and olive oil in a separate bowl until the mixture is thick and creamy.
To incorporate the Harissa into the aioli, slowly drizzle it into the bowl while continuously whisking the mixture. Stop and scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
Continue whisking until the sauce has emulsified and you have a smooth, creamy, and slightly spicy Harissa Aioli that is perfect for dipping bread or using as a sandwich spread.
The key to making a great Harissa aioli recipe lies in achieving the right balance between the pungency of garlic, the spiciness of Harissa, and the creaminess of egg yolks. Experiment with different ratios of ingredients and spices until you find your perfect combination that suits your taste buds.
One more thing to keep in mind when making homemade Harissa aioli recipe is to use high-quality ingredients. Fresh garlic, real mayonnaise or egg yolks, and freshly roasted red peppers make all the difference in the world.
The end result of a well-made Harissa aioli recipe is a flavorful sauce that complements a wide range of dishes without overpowering them. Whether you’re making it for a quick snack, serving it at a party or gathering, or using it as an ingredient for your favorite recipes, homemade Harissa aioli is sure to delight everyone’s taste buds!
A harissa aioli recipe combines the flavors of spicy North African chili paste, called harissa, with the rich and creamy texture of garlic mayonnaise-based sauce, creating a delicious and versatile condiment.
Harissa, a staple in Tunisian cuisine, is made from roasted red peppers, garlic, coriander, caraway seeds, and olive oil. The addition of harissa to traditional aioli gives it an aromatic and spicy twist that elevates the dish.
Basic Ingredients
To make harissa aioli, you will need:
- 1/2 cup mayonnaise (dairy or vegan alternative)
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon harissa paste
- Salt and pepper to taste
- Optional: 1 tablespoon chopped fresh parsley or cilantro for garnish
The basic components of this recipe involve the blending of garlic, lemon juice, mayonnaise, salt, pepper, and harissa paste in a specific sequence.
Step-by-Step Instructions
In a bowl or food processor, combine garlic, lemon juice, and salt. Mix until well combined.
Add the mayonnaise to the bowl, whisking constantly to avoid lumps.
Add harissa paste to the mixture and stir well, taking care not to create any air pockets that can cause separation of the sauce.
Taste and adjust seasoning as desired by adding more salt, pepper, or lemon juice.
Tips for Using Harissa Aioli
This versatile condiment is perfect for:
- Cooking seafood, meats, and vegetables in a flavorful sauce
- Spicing up grilled cheeses or paninis
- Add flavor to pasta salads or dips
- Using as a sauce for baked potatoes
Hazarding a guess at serving temperature can make the aioli too thin and prone to separation. Therefore, serve the harissa aioli chilled for best results.
Harissa is a spicy North African chili paste made from roasted red peppers, garlic, coriander seeds, and olive oil.
The essence of this recipe revolves around incorporating harissa into aioli, which is a classic Provençal condiment originating from France.
Aioli is typically made with garlic, lemon juice or vinegar, egg yolks, and olive oil; the addition of harissa not only gives it an instant spicy kick but also introduces new depths to its flavor profile.
Harissa aioli can be a versatile condiment that serves various purposes in different dishes. It can be used as a dipping sauce for vegetables or fried foods, as a spread on sandwiches or wraps, or even as a marinade component for meats and vegetables before grilling or roasting.
To make harissa aioli, one will first need to acquire harissa paste or create their own version at home. If store-bought is preferred, look for products labeled “harissa” that generally contain red chili peppers, garlic, coriander seeds, olive oil, and sometimes salt or other seasonings.
For homemade harissa, the process involves roasting a few red bell peppers over an open flame until their skin is charred. The peppers are then peeled, along with garlic cloves, placed into a food processor or blender along with coriander seeds, olive oil, and sometimes salt, before blending to create the spicy paste.
The key in making good aioli is to temper the egg yolks slowly while drizzling in the olive oil. If done correctly, this creates an emulsion that should be thick and creamy in texture. The addition of harissa to these tempered egg yolks will not only increase their thickness but also infuse them with heat.
When mixing the two together, one must start by slowly whisking a small amount of harissa into the egg yolk mixture while continuing to drizzle in the olive oil until fully incorporated and thickened. This is crucial as adding too much harissa at once could break down the emulsion resulting in an unpleasant texture.
A typical harissa aioli recipe may include ingredients such as 2 cloves of garlic, 1/4 teaspoon salt, 3 tablespoons lemon juice or vinegar, 1 egg yolk, and around 1 cup of olive oil. However, some variations may use more egg yolks for a thicker consistency or more olive oil if less desired.
Considering the addition of harissa to aioli allows for versatility in its uses, making it suitable as both an accompaniment and a main component in different dishes.
A study by the University of California found that using highquality ingredients, such as fresh garlic and real chili peppers, can greatly impact the flavor of the final product.
The art of creating a delicious Harissa Aioli recipe lies in mastering the basics, and that begins with using high-quality ingredients. A study by the University of California highlights the significance of using fresh garlic and real chili peppers to greatly impact the flavor of the final product.
Here are some essential components to consider when preparing your Harissa Aioli:
- Greek Yogurt or Mayonnaise: The base of any aioli is a mayonnaise or Greek yogurt. Choose a high-quality brand for the best flavor.
Roasted Garlic: Roasting garlic mellows out its flavor and creates a deeper, nuttier taste. Mince two to three cloves of roasted garlic for added depth in your Harissa Aioli.
- Fresh Chili Peppers or Harissa Paste: The heat from the chili peppers is what gives this aioli its unique flavor. If you can’t find fresh chili peppers, use harissa paste as a substitute.
- Lemon Juice and Olive Oil: Add a squeeze of lemon juice and drizzle of olive oil to balance out the flavors in your Harissa Aioli.
- Seasonings: Salt, pepper, and other spices can be added according to personal preference for a custom taste.
- Harissa Spice Blend: Some recipes may call for harissa spice blend. This blend typically includes cumin, coriander, garlic powder, and others that complement the flavor of chili peppers.
To prepare your Harissa Aioli:
- In a blender or food processor, combine Greek yogurt or mayonnaise, roasted garlic, lemon juice, olive oil, and seasonings. Blend until smooth.
- Add the fresh chili peppers or harissa paste to the blended mixture and blend well.
- Taste the aioli and adjust seasoning as necessary.
- Chill the Harissa Aioli in the refrigerator for at least 30 minutes before serving.
This basic recipe can be modified by adjusting the amount of chili peppers or adding different spices to suit individual tastes. The beauty of making your own aioli is being able to tailor it to your liking, so don’t be afraid to experiment!
The Harissa aioli recipe is a flavorful and spicy twist on traditional garlic aioli that adds a bold North African flair to sandwiches, dips, and spreads. At its core, harissa aioli combines two popular condiments – garlic mayonnaise (aioli) and the spicy chili paste known as harissa – to create a creamy, aromatic sauce.
To start making harissa aioli, you will need several key ingredients: egg yolks, lemon juice, garlic, mayonnaise, harissa paste, salt, and olive oil. You can find harissa paste at most Middle Eastern or specialty food stores, as well as many supermarkets that carry international products.
The traditional preparation of aioli involves slowly incorporating olive oil into beaten egg yolks while continuously whisking. When working with harissa, it is essential to handle the spicy paste carefully and measure out small amounts to avoid overpowering the other ingredients in your sauce.
To make a basic Harissa Aioli Recipe, first whisk together 2-3 tablespoons of lemon juice and one minced garlic clove in a bowl. In another bowl, slowly whisk together egg yolks from two large eggs until they become pale yellow and slightly thickened.
Next, carefully measure out about 1 tablespoon of harissa paste into the egg yolk mixture, then slowly whisk it in while continuously mixing with a spatula or whisk to avoid lumps. If desired, you can also add some minced fresh parsley or cilantro for added freshness and color.
Add salt to taste – the amount will depend on your personal preference as well as how spicy the harissa paste is. Gradually pour in 1/2 cup of mayonnaise while continuously whisking until smooth.
Lastly, slowly drizzle about 1/4 cup (60 ml) of extra virgin olive oil into the egg yolk mixture while continually whisking until you achieve a creamy and well-emulsified sauce. If you find that your aioli separates or is too thick, do not worry – just whisk it vigorously for a few seconds before serving.
This basic Harissa Aioli Recipe serves 4-6 people as a condiment to sandwiches, grilled meats, or roasted vegetables. Store leftover harissa in the fridge and enjoy within a week.
Creating the Aioli Base
Mixing with Egg Yolks
To create the aioli base for our Harissa Aioli recipe, we will start by making a traditional garlic mayonnaise, which serves as the foundation for the spicy and aromatic flavors that follow.
Begin by finely mincing 3-4 cloves of fresh garlic. This will help to release their natural oils and ensure they mix smoothly into our aioli base.
In a medium-sized bowl, whisk together 2 egg yolks until they become light and airy. Beating the eggs well is crucial as it incorporates air, which is essential for creating the smooth and emulsified texture of mayonnaise.
Next, slowly pour in 1/4 cup (60 ml) of neutral-tasting oil, such as canola or grapeseed, while continuously whisking the egg yolks. This slow introduction of oil is vital to prevent the mixture from breaking and becoming too thick.
Continue whisking until you’ve incorporated approximately half of the oil, at which point add 1 tablespoon (15 g) of finely minced garlic and continue whisking until well combined.
The addition of garlic not only enhances the flavor but also helps to thicken the mixture. As the mixture starts to emulsify, you’ll notice it becomes thicker and more viscous.
Now that we have our aioli base ready, we can proceed with adding harissa to give it a spicy kick. However, before doing so, let’s add 1 teaspoon of freshly squeezed lemon juice to the mixture. This will help stabilize the emulsion and prevent the addition of harissa from causing it to break.
To create the aioli base for the harissa aioli recipe, start by gathering the necessary ingredients and equipment. You will need:
3 large egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 cup (60 ml) neutral-tasting oil, such as canola or grapeseed oil
A pinch of cayenne pepper or red pepper flakes (optional)
To begin, crack the egg yolks into a medium-sized bowl and whisk them together with a fork until they’re well combined. Add the lemon juice, salt, and a pinch of cayenne pepper (if using) to the bowl and whisk until smooth.
Next, slowly pour the oil into the bowl while continuously whisking the egg yolk mixture. Start with a thin stream and gradually increase the flow as you continue to whisk. Be careful not to add the oil too quickly, as this can cause the mixture to break or become too thick.
Continue whisking until the aioli base has doubled in volume and has a thick, creamy consistency. This should take about 5-7 minutes of constant whisking. If you’re using an electric mixer, use the paddle attachment on low speed to avoid breaking the mixture.
Once the aioli base is smooth and creamy, it’s ready to be used as a base for the harissa aioli recipe. You can store it in an airtight container in the refrigerator for up to 24 hours before using.
When you’re ready to make the harissa aioli, simply stir in the desired amount of harissa paste into the aioli base and adjust to taste. The resulting harissa aioli should have a smooth, creamy texture with a spicy kick from the harissa paste.
Aioli is a classic Provençal condiment made from olive oil, garlic, and egg yolks.
To create the Aioli base, you’ll need to combine three key ingredients: olive oil, garlic, and egg yolks.
The first step in making aioli is to mince 3-4 cloves of garlic. The amount of garlic you use will depend on your personal preference for the flavor intensity of the aioli.
Next, in a large mixing bowl, whisk together 2 egg yolks and 1 teaspoon of freshly squeezed lemon juice until well combined. This mixture is often referred to as the “base” or “emulsion.”
Now, slowly drizzle in 1/4 cup of high-quality olive oil while continuously whisking the mixture with a fork. The key here is to add the oil very gradually and gently.
Here are some general guidelines for creating an aioli base:
- Add small amounts of oil at a time
- Whisk continuously to prevent separation
- Continue until desired consistency and flavor are achieved
The emulsion will start to come together once the mixture thickens slightly. You may not be able to achieve a completely smooth texture, but this is normal for homemade aioli.
Now that you have your aioli base, it’s time to add in other ingredients and flavorings to create a unique condiment like Harissa Aioli. Keep in mind that the type of oil used will greatly impact the final taste and texture of the aioli.
The USDA recommends using pasteurized eggs to minimize the risk of salmonella contamination.
To create a solid foundation for the spicy harissa aioli, start by making the aioli base from scratch. This involves preparing a mayonnaise-like condiment called aioli, which serves as the base for many Mediterranean and Middle Eastern sauces.
The first step in creating the aioli base is to combine 2 large egg yolks with a pinch of salt in a medium-sized mixing bowl. It’s essential to use room temperature eggs to ensure that they break down smoothly and incorporate easily into the mixture. Crack the eggs gently into the bowl to avoid introducing air pockets, which can cause the sauce to become too thick.
Next, add 1 tablespoon of freshly squeezed lemon juice or vinegar to the bowl with the egg yolks. This will help stabilize the emulsion by providing a slight acidity that helps the mixture thicken properly.
Mix the egg yolk and lemon juice combination until it’s well combined and slightly thickened. You can use an immersion blender, whisk, or even a fork to do this. Take care not to overmix the egg yolks at this stage, as it may lead to a too-thick consistency.
Now it’s time to add a neutral-tasting oil to the mixture to create the base of the aioli. The USDA recommends using pasteurized eggs to minimize the risk of salmonella contamination. For this purpose, you can use a mild, flavorless oil such as canola or grapeseed oil.
Add 1/2 cup of cold-pressed oil in a slow and steady stream while continuously whisking or blending the mixture. Hold the bowl at an angle to prevent oil from pooling at the bottom. As you add the oil, observe how it thickens into a creamy mayonnaise-like consistency.
Continue to incorporate the oil until you reach your desired level of thickness. Keep in mind that over-mixing can cause the aioli base to become too thin. Stop blending when you achieve a smooth and slightly firm texture.
This harissa aioli recipe will serve as a foundation for adding other ingredients such as roasted red peppers, garlic, lemon juice, or even a hint of smokiness from paprika. Experiment with different flavors to suit your taste preferences!
Whisking in lemon juice helps to emulsify the mixture and adds a burst of citrus flavor.
- To create the aioli base, start by whisking together 1/2 cup of mayonnaise and 1 tablespoon of freshly squeezed lemon juice in a small bowl until well combined.
- The acidity of the lemon juice helps to break down the emulsifiers in the mayonnaise, allowing it to mix smoothly with other ingredients.
- Next, slowly whisk in 2 cloves of minced garlic, making sure to fully incorporate each clove before adding the next.
- The pungency of the garlic pairs perfectly with the spicy kick from the harissa, creating a complex and aromatic flavor profile.
- Once you have reached your desired consistency and flavor, it’s time to add the harissa.
- Incorporate 1-2 teaspoons of harissa into the mixture, whisking constantly to prevent any lumps or separation.
- The level of heat from the harissa is entirely up to personal preference, so feel free to adjust to taste.
- For a milder aioli, start with 1 teaspoon and add more as needed. For a spicier version, use 2 teaspoons or more, depending on your desired level of heat.
- Finally, season the harissa aioli with salt to balance out the flavors and bring everything together.
- This will help to enhance the natural sweetness in the mayonnaise and the depth of flavor from the garlic and harissa.
- Taste and adjust as needed before serving your delicious homemade harissa aioli!
- To create the aioli base for this harissa-infused condiment, you’ll need to start by preparing a traditional mayonnaise-style emulsion.
- The foundation of good aioli lies in its ability to smoothly thicken and hold together, which is typically achieved through the gentle mixing of egg yolks with oil.
- Start by separating 3 large egg yolks from their whites. Discard or save the egg whites for another use if desired.
- In a small bowl, whisk together the egg yolks with a pinch of salt and a squeeze of fresh lemon juice until they become pale yellow and slightly frothy.
- The addition of acidic ingredients like lemon juice helps to stabilize the emulsion by breaking down the proteins in the egg yolks, making it easier for them to bind with fat later on.
- Next, add 1 minced garlic clove to the bowl. Be cautious not to over-process the mixture at this stage, as excessive agitation can introduce unwanted air into the aioli base.
- Allowing the garlic and egg yolks to mix slowly for a few seconds should suffice, creating a smooth yet still quite loose consistency.
- To proceed with the emulsification process, you’ll need to incorporate neutral-tasting oil slowly. A good starting point is using 1/2 cup (120 ml) of extra virgin olive oil or another neutral oil.
- Gradually pour the oil into a separate mixing bowl while continuously whisking the egg yolks with the other ingredients.
- The slow addition of oil will encourage the mixture to thicken and form an emulsion as it absorbs more fat, turning from liquid to creamy texture.
- This process can be quite tedious but is crucial for achieving the right consistency – stop pouring if the mix becomes too thick or turns grainy.
- As the aioli starts to take shape and become slightly thicker in consistency, add a pinch of salt and a few grinds of freshly ground black pepper to enhance its flavor profile.
- This will also help balance out the natural bitterness present within egg yolks.
- Once you have successfully created the desired consistency, carefully fold 1/4 teaspoon harissa paste into the aioli mixture using an elastic spatula or a silicone spatula.
Assembling the Harissa Aioli
Blending the Flavors
The process of assembling the Harissa Aioli involves blending together a few key ingredients to create a smooth and flavorful condiment that combines the spicy kick of harissa with the creamy richness of aioli.
To begin, it’s essential to choose high-quality ingredients, including good quality mayonnaise as the base for the aioli, harissa paste which provides the heat and spice, garlic for added depth of flavor, lemon juice or vinegar for a tangy note, and olive oil to help bind the mixture together.
Start by finely mincing two cloves of garlic using a garlic press or a microplane grater to release its full potential in the recipe. Set it aside for now.
Next, measure out about 1/4 cup of good quality mayonnaise and place it in a blender or food processor with one tablespoon of harissa paste, which you’ve also measured out beforehand.
Add the minced garlic to the blender as well, along with two tablespoons of freshly squeezed lemon juice or white wine vinegar for added brightness and acidity. Make sure not to add too much liquid at this stage, as it can thin out the mixture and affect its consistency.
Blend these ingredients together on high speed until they’re smooth and well combined, stopping the blender every now and then to scrape down the sides with a spatula if necessary.
Once you have a smooth paste-like consistency, gradually add in 1/4 cup of olive oil while blending continuously. Be careful not to over-blend at this stage, as it can create an unpleasant texture.
The mixture will start to emulsify and thicken as the oil is absorbed by the mayonnaise base. Keep blending until you reach your desired consistency, which should be thick but still pourable.
Season the Harissa Aioli with a pinch of salt to bring out the flavors, if needed. Taste it at this stage and adjust the seasoning accordingly – add more lemon juice for brightness, harissa paste for heat, or mayonnaise for creaminess as needed.
The resulting Harissa Aioli should be smooth, creamy, slightly spicy, and utterly delicious. Use it immediately or store it in an airtight container in the fridge for up to one week, allowing it to come to room temperature before serving.
To assemble the Harissa Aioli, you’ll need to follow a few simple steps that combine the spicy kick of harissa with the rich creaminess of mayonnaise.
Here’s a step-by-step guide to assembling this delicious condiment:
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons harissa paste
- 1 tablespoon freshly squeezed lemon juice
- 1 minced garlic clove
- Salt and pepper, to taste
Instructions
In a small bowl, mix together the mayonnaise and harissa paste until well combined.
Add the lemon juice and garlic to the bowl and stir until smooth.
Taste the aioli and adjust the seasoning as needed. You can add more harissa for an extra spicy kick or more lemon juice if you prefer a tangier flavor.
Cover the bowl with plastic wrap and refrigerate the Harissa Aioli for at least 30 minutes to allow the flavors to meld together.
When you’re ready to serve, give the aioli a good stir and spoon it onto your favorite dishes, such as grilled meats, vegetables, or bread.
The Harissa Aioli is a versatile condiment that can add depth and heat to a variety of dishes. Experiment with different proportions of harissa to mayonnaise to find your perfect balance of spicy and creamy.
Mix in the harissa paste, stirring until well combined.
To assemble the Harissa Aioli, you’ll want to start by making sure that you’re working with a clean and sanitized workspace.
First, take out your mixing bowl or saucepan and ensure that it’s been thoroughly cleaned and any previous contents have been removed.
Next, carefully open the jar of mayonnaise and scoop out a generous amount, depending on how thick or thin you like your aioli. For this recipe, we recommend using about 1/2 cup to start.
Now it’s time to add in the harissa paste. You can use as little or as much as you prefer, but for this recipe, we suggest starting with a small amount – about 1-2 teaspoons should do the trick.
Using a spoon or whisk, gently mix the mayonnaise and harissa together until well combined. Be careful not to overmix at this stage, as it can create an unpleasant texture.
Stop periodically to scrape down the sides of the bowl with a spatula, ensuring that everything is getting fully incorporated.
If you prefer a creamier aioli, feel free to add in some lemon juice or water – just be careful not to dilute it too much. Start with a small amount (about 1 tablespoon) and adjust to taste.
Once your Harissa Aioli is mixed to perfection, transfer it to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
Add more lemon juice or olive oil to achieve desired consistency and flavor balance.
The process of assembling Harissa Aioli involves several steps, but one critical aspect is achieving the right consistency and flavor balance.
To do this, you may need to adjust the amount of lemon juice or olive oil added to the mixture, which is typically composed of harissa, garlic, egg yolks, Dijon mustard, and olive oil.
Start by whisking together the egg yolks and Dijon mustard in a medium bowl until well combined.
Add the minced garlic and whisk until smooth.
Pour in the harissa and lemon juice, then whisk until the mixture is uniform and free of lumps.
Add the olive oil in a slow, thin stream while continuously whisking the mixture with an electric mixer or food processor.
Once all the oil has been incorporated, taste the aioli and determine if it needs more lemon juice or olive oil to achieve your desired consistency and flavor balance.
If you prefer a lighter aioli, add a little more lemon juice – but be cautious not to make it too acidic.
To thicken the aioli, add a small amount of olive oil at a time, whisking continuously until you reach the desired consistency.
Remember that Harissa Aioli can be quite spicy due to its harissa content, so if you prefer milder flavors, adjust the amount of harissa or omit it altogether.
The ideal consistency for Harissa Aioli is smooth and creamy, with a slight thickness from the egg yolks and oil – not too runny nor too stiff.
Aioli is typically served as a dip or used as a condiment for grilled meats or vegetables.
To assemble the Harissa Aioli, start by preparing the individual components that will come together to create this flavorful condiment.
The first step is to make the aioli base. Traditionally, an aioli is made from a combination of egg yolks and oil, but for the Harissa Aioli, we are going to add a few key ingredients to give it an extra boost of flavor.
To begin, place 3 large egg yolks in a blender or food processor fitted with a metal blade. Add 1 minced garlic clove, which will provide a pungent and aromatic flavor to the aioli. Process the mixture for about 10 seconds until well combined.
Next, slowly pour in 1 cup of neutral-tasting oil, such as canola or grapeseed oil, through the top of the blender or food processor while continuously processing the mixture. Be patient and go slowly to ensure that the emulsion develops properly and doesn’t break. This step may take a few minutes.
Once the aioli base is smooth and creamy, add 1 tablespoon of freshly squeezed lemon juice. This will help to balance out the richness of the egg yolks and oil and add a touch of brightness to the flavor.
Now it’s time to incorporate the Harissa into the aioli. Start by adding 2 tablespoons of harissa paste to the blender or food processor with the aioli base. Process for about 10 seconds until well combined.
Finally, taste and adjust the seasoning as needed. You can add more lemon juice, garlic, or harissa to suit your personal taste preferences. Transfer the Harissa Aioli to a serving bowl and garnish with a sprinkle of parsley or chives, if desired.
This Harissa Aioli is perfect for serving alongside grilled meats or vegetables, such as lamb skewers or roasted eggplant. It’s also great as a dip for crudités or crackers, and can be used as a condiment for sandwiches or wraps.
When storing the Harissa Aioli in the refrigerator, make sure to keep it in an airtight container and give it a good stir before using. It will keep for up to 1 week in the fridge and can also be frozen for up to 3 months.
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