This garlic Harissa Aioli Remember a classic Aioli sauce, but with a little spicy football smoked by the favorite spicy sauce of Morocco. You will like the ease with which this joins (I’m talking about 5 minutes) with a jar of Harissa, mayonnaise, lemon juice, garlic and oil. Serve as a side sauce with grilled meats or spread the bread in sandwich and hamburger.
We are going to the grilled season and I’m thinking of one of the best gifts I can do is this Harissa Aioli. It is the perfect sauce to combine with lamb, beef, chicken, white fish, seafood, you call it!
This stuff has that perfect combination of spicy, creamy, salty and acid, with the right amount of smoked by spices and peppers.
North African spicy sauce is already full of bold flavor of red chillies, garlic and spices. It adds so much flavor to the classic Aioli ingredients without having to make an extra effort.
Put a lot together in a few minutes and serve together with these grilled lamb ribs or scattered on sandwiches of toasted brioche with these Harissa Hamburger.
Ingredients
How to do Harissa Aioli
To merge or not mix?
If you like the flavor and consistency of Harissa’s pasta, I recommend using a whisk to combine all the ingredients. I am a fan of this method because you still get small stains of red peppers and garlic.
For the sauce that immerses the most fluid Harissa, you can melt your Harissa Aioli with an immersion blender to really marry everything together.
Where to use Harissa Aioli
We move a lot of this Mayo Harissa in my kitchen every time we are steak with sweet potato chips (which is quite often).
It is a favorite of the family that combines red recipes for meat and spreads on bread for an epic sandwich situation.
Quick suggestions
- Use high quality mayonnaise. This is the base for Harissa Aioli and will translate into a more delicious final result
- Don’t jump the garlic grill. This is the key to instilling the maximum flavor in this sauce, the chopped garlic will not be the same
Tastiest sauces
Enjoy,
Press
Description
This garlic Harissa Aioli Remember a classic Aioli sauce, but with a little spicy football smoked by the favorite spicy sauce of Morocco. You will like the ease with which this joins (I’m talking about 5 minutes) with a jar of Harissa, mayonnaise, lemon juice, garlic and oil. Serve as a side sauce with grilled meats or spread the bread in sandwich and hamburger.
- Combine all the ingredients. In a bowl or a jar, add the mayonnaise, the harissa, the lemon juice, the oil and the grated garlic.
- Bang together. Bang everything well until a creamy smooth Aioli is formed. Taste and season with salt and pepper, if necessary.
Notes
- use a Immersion blender For passage 2 if you want a smooth sauce without pepper stains or garlic
- Keep any leftovers in a narrow container in the fridge for a maximum of 3 days
