Discover the many uses of a mayo-based sauce flavored with garlic and spicy seasonings in this Simple Cajun Aioli sauce. Try it slathered in a po boy sandwich or as a dip for fried foods. It's a spicy treat anyway you serve it!
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What's Aioli Sauce?
You may have noticed the popularity of aioli sauces in different cooking cultures, as well as in New Orleans, Cajun, or Creole cuisines. Aioli (pronounced āˈōlē) is a mayonnaise-based condiment with the flavor of garlic, often called garlic aioli. It originated in the Mediterranean as an emulsion of garlic and oil, often served with bread.
Later, in other areas, it developed into a mayonnaise-based sauce by adding egg yolks and lemon juice. Some countries have their own rendition, such as the French, who use mustard in their sauce, which is more like this easy Cajun aioli.
Homemade Mayonnaise In Cajun Aioli
You can make any delicious recipe even better by making this Homemade Mayonnaise With A Creole Kick. The recipe requires only five ingredients: egg, canola oil, lemon juice, salt, and spicy Creole mustard. Using an immersion blender makes it come together quickly and easily.
My Louisiana Comeback Sauce is similar to this aioli. It also starts with mayo but has fewer ingredients. I like to use it more as a dipping sauce than a condiment for sandwiches. Our bunch likes it with fried hush puppies, onion rings (any kind of fried onion, really), French fries, and even fried pickles.
Our aioli has only six ingredients, but fresh garlic is the key. It teams up well with mayonnaise, but using high-quality mayonnaise gets the best results.
- Mayonnaise - use your favorite brand or make this Homemade mayo, which already has a little kick.
- Lemon juice - the citrus taste brings freshness to the Cajun aioli.
- Garlic cloves - you may substitute ⅛ teaspoon of garlic powder per clove, but minced or pressed fresh cloves are best.
- Cajun seasoning - your favorite blend, or make this Pink Cajun Seasoning Blend with cayenne pepper.
- Hot sauce - a popular Louisiana sauce made with spicy chili peppers, like Tobasco sauce.
- Creole Mustard - or any spicy, grainy brown mustard will do.
- Butter - salted for a flavorful, buttery taste.
- Onion - it's the first part of the Cajun holy trinity.
- Celery - is another vegetable in the trinity, adding its unique flavor.
- Green bell peppers - the sweet green peppers are part of the threesome, too.
- Garlic - Use it pressed or minced to disperse the flavor evenly throughout this classic dish.
- Cornstarch - enough to thicken the sauce for a blonde roux.
- Crawfish - peeled frozen or fresh crawfish tails.
- Salt - the seasoning of all seasonings.
- Cayenne pepper - more or less for just the right peppery taste.
- Water - add to the butter and cornstarch roux to make the sauce.
- Parsley and green onions- chopped for garnish before serving, which is optional.
This is so easy to put together. There's really no excuse to not have a batch in the refrigerator to use every day. Also, the recipe doubles easily for a larger amount.
Add all of the ingredients into a small bowl.
Stir well to incorporate the ingredients and form the sauce. Then serve as is or refrigerate until cold, which is for the best flavor.
Hint: To make the flavor milder, use only half the amount of seasoning and hot sauce, then add more if needed.
Store in the refrigerator for up to 5 days in an airtight container such as a jar with a screw-on lid.
Make and keep in the refrigerator ahead of serving to allow flavors to meld together for the best taste.
It's a spicy, garlicky mayonnaise spread or dip.
It takes minutes to make this sauce by measuring and stirring together the tasty ingredients. There's no chopping or cooking involved.
It's usually made of mayonnaise, garlic, lemon juice, seasonings, and mustard.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this recipe:
- 1 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 4 garlic cloves, minced or pressed
- 1 teaspoon Cajun seasoning
- .25 teaspoon hot sauce
- 1.5 teaspoon Creole mustard or grainy brown mustard
- Add all of the ingredients into a small bowl.
- Stir well to incorporate the ingredients and form the sauce.
- Serve as is or refrigerate and serve cold, which is for the best flavor.
- Store in the refrigerator for up to 5 days in an airtight container.
- For milder flavor, use only half the amount of seasoning and hot sauce, then add more if needed.
- Make and store in the refrigerator before serving to allow flavors to meld together for the best taste.
- Keep refrigerated.
- The recipe easily doubles for a larger batch.
- Prep Time: 15 minutes
- Category: Jellies and Sauces
- Cuisine: Cajun
Keywords: Cajun aioli, aioli sauce, Cajun aioli sauce
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