If you’re a fan of rich, creamy sauces, especially garlic aioli, you’re in for a delightful surprise with this creative take on the traditional recipe. By adding blue jam, a sweet and savory twist, we’ve created a unique, flavorful condiment that will take your dishes to the next level. Whether you’re looking to elevate your French fries, roasted vegetables, sandwiches, or seafood, this blue jam garlic aioli recipe is sure to become your new favorite.
Aioli, a traditional Mediterranean sauce, is more than just flavored mayonnaise. It combines the creaminess of mayonnaise with the bold flavor of garlic, creating a versatile sauce that complements a wide range of dishes. This version adds a sweet, fruity note through the incorporation of blue jam, balancing the garlic’s sharpness with the jam’s sweet tanginess.
In this article, we’ll dive deep into the world of aioli, explore its history, ingredients, and preparation methods, and discuss how you can customize it to suit your tastes. By the end, you’ll not only have a new recipe to try but also a thorough understanding of blue jam garlic aioli and its many uses.
What is Garlic Aioli?
Blue jam garlic aioli recipe is a beloved sauce with roots in Mediterranean cuisine, primarily in regions like Provence, France, and Catalonia, Spain. It is traditionally made from raw garlic, olive oil, and salt, though modern variations often include eggs, which help emulsify the sauce and make it creamier. The strong flavor of garlic is what sets garlic aioli apart from mayonnaise, which is typically milder and made with a base of egg yolks, oil, and lemon juice or vinegar.
If you’re looking to pair your garlic aioli with some delicious dishes, try it alongside this Arlington Chicken Salad Recipe or even this savory Chex Mix Recipe (Oven Baked).
While both mayonnaise and aioli are creamy, the difference in ingredients leads to a difference in taste. Aioli has a more intense flavor, largely due to the raw garlic, whereas mayonnaise is smoother and more neutral. If you’re interested in exploring the history of aioli and how it has evolved over time, check out this detailed guide on the history of aioli.
Traditional aioli was made by grinding garlic with a mortar and pestle, slowly adding olive oil to create an emulsion. Today, most home cooks use a food processor or blender to achieve the same result. However, the essence of aioli—its rich garlic flavor and smooth texture—remains the same.
Key Ingredients for Blue Jam Garlic Aioli
To make a batch of blue jam garlic aioli, you’ll need just a few simple ingredients. Each plays an essential role in the flavor and texture of the final product:
- Eggs: For this recipe, you’ll use both a whole egg and an extra yolk. Using room-temperature eggs is important, as they emulsify better with the oil. The egg yolk provides richness and helps create a stable, creamy aioli.
- Oil: While olive oil is the traditional choice for aioli, it has a strong flavor that can sometimes overwhelm the other ingredients. In this recipe, we recommend a blend of extra-virgin olive oil and a neutral oil like sunflower or grapeseed oil. This combination allows the garlic and blue jam to shine without the olive oil overpowering the sauce.
- Garlic: The star of the aioli! Fresh, raw garlic adds a bold, pungent flavor. However, if you prefer a milder taste, you can use roasted garlic instead. Simply roast the garlic cloves in their skins until soft, then mash them before adding them to the aioli.
- Lemon Juice or Vinegar: The acidity in aioli is crucial to balance the richness of the oil and eggs. You can use fresh lemon juice or vinegar (such as white wine or champagne vinegar) depending on your taste preferences.
- Blue Jam: The secret ingredient that transforms this aioli into something special. The sweetness of the blue jam contrasts beautifully with the sharpness of the garlic, creating a sauce that’s both complex and delicious. You can use store-bought or homemade blue jam, which often includes ingredients like blueberries, sugar, and lemon zest.
Additional Ingredients for Variations:
- Salt and freshly ground black pepper for seasoning
- Optional spices: cayenne pepper or smoked paprika for a spicy kick
Step-by-Step Guide to Making Blue Jam Garlic Aioli
Here’s how to make your own blue jam garlic aioli from scratch. This recipe yields about one cup, enough to serve as a dip or spread for multiple meals.
Step 1: Prepare the Garlic
Grate or finely mince two cloves of garlic. If you prefer a milder aioli, use roasted garlic instead of raw. Place the garlic in the bowl of a food processor along with one teaspoon of lemon juice and a pinch of salt. Let the garlic and lemon sit for five minutes to allow the flavors to meld.
Step 2: Add Eggs
Add one whole egg and one egg yolk to the garlic mixture. Blend on medium speed until the mixture becomes frothy. The eggs help create the base of the aioli and will act as the emulsifying agents when you add the oil.
Step 3: Slowly Add Oil
With the food processor running, slowly begin to drizzle in the oil. Start by adding just a few drops at a time, then gradually increase to a thin stream. This slow incorporation is essential for proper emulsification. Continue adding the oil until it’s fully combined and the aioli has thickened to your desired consistency.
Step 4: Incorporate Blue Jam
Once the aioli has emulsified and thickened, gently fold in two tablespoons of blue jam. The jam should be evenly distributed throughout the aioli, adding a hint of sweetness to complement the garlic’s sharpness. Be careful not to over-mix at this stage, as you want the flavors to blend without losing the aioli’s creamy texture.
Step 5: Season to Taste
Taste the aioli and adjust the seasoning as needed. You may want to add a little more salt, pepper, or lemon juice to balance the flavors. For a spicier version, consider adding a pinch of cayenne pepper or smoked paprika.
Common Mistakes to Avoid When Making Aioli
Making aioli is simple, but a few common mistakes can prevent you from achieving the perfect texture and flavor. Here are some pitfalls to avoid:
- Adding the oil too quickly: If you pour the oil in too fast, the aioli may not emulsify properly, resulting in a broken or runny sauce. Take your time and add the oil slowly for the best results.
- Using cold eggs: Room-temperature eggs are essential for proper emulsification. Cold eggs can cause the mixture to curdle or fail to thicken.
- Over-blending the aioli: Once the aioli has reached the desired consistency, stop blending. Over-blending can cause the mixture to break, leaving you with a grainy or oily texture.
What to Serve with Blue Jam Garlic Aioli
One of the best things about blue jam garlic aioli is its versatility. Here are some ideas for what to serve with this delicious sauce:
- French Fries or Sweet Potato Fries: The creamy, garlicky aioli is the perfect dip for crispy fries. The sweet note from the blue jam complements the saltiness of the fries beautifully.
- Roasted Vegetables: Serve the aioli as a dipping sauce for roasted vegetables like asparagus, broccoli, or artichokes. The aioli adds a rich, flavorful element to the dish.
- Seafood: Aioli is a classic pairing for seafood. Try it with grilled salmon, roasted trout, or even poached shrimp. The sweetness of the blue jam will enhance the natural flavors of the fish.
- Sandwiches and Burgers: Use the blue jam garlic aioli as a spread on sandwiches or burgers. It adds a unique twist to classic sandwiches like BLTs or turkey clubs, and it pairs perfectly with juicy beef or veggie burgers.
- Charcuterie Boards: Serve the aioli alongside cured meats, cheeses, and crackers for an elegant appetizer or snack.
Variations of Blue Jam Garlic Aioli
Once you’ve mastered the basic recipe, feel free to experiment with different variations to suit your taste:
Roasted Garlic Aioli
If you find raw garlic too pungent, try using roasted garlic instead. Roasting the garlic mellows its flavor and adds a subtle sweetness to the aioli. To make roasted garlic aioli, simply roast a head of garlic in the oven until soft, then mash the cloves and add them to the aioli mixture.
Vegan Blue Jam Garlic Aioli
For a vegan version, use vegan mayonnaise as the base instead of eggs. Simply mix the vegan mayo with blue jam, grated garlic, lemon juice, and seasoning for a quick and delicious aioli alternative. This version is perfect for those following a plant-based diet or those who prefer to avoid raw eggs.
Spicy Blue Jam Garlic Aioli
If you like a little heat in your aioli, add a pinch of cayenne pepper or chili powder to the mixture. The spicy kick contrasts beautifully with the sweetness of the blue jam and the richness of the aioli. You can also experiment with smoked paprika for a smoky flavor.
Storing and Shelf Life of Blue Jam Garlic Aioli
Blue jam garlic aioli should be stored in an airtight container in the refrigerator. It will last for about one week, though it’s best enjoyed within the first few days for optimal freshness. Keep in mind that homemade aioli contains raw eggs, so always use fresh, high-quality eggs to ensure safety and flavor.
It’s important to note that aioli doesn’t freeze well. Freezing can cause the emulsification to break, resulting in a watery and separated sauce when thawed. For the best results, make the aioli fresh and enjoy it within a week.
Nutritional Information for Blue Jam Garlic Aioli
Here’s a breakdown of the nutritional content per serving (approximately 1 tablespoon):
- Calories: 99
- Fat: 11.1g
- Saturated Fat: 1.7g
- Cholesterol: 23.2mg
- Sodium: 150.4mg
- Carbohydrates: 0.2g
- Dietary Fiber: 0g
- Protein: 0.6g
This aioli is a rich and flavorful condiment, perfect for adding a touch of indulgence to your meals. The blue jam adds a small amount of sugar, but overall, this aioli is low in carbs and high in healthy fats from the olive oil.
Frequently Asked Questions (FAQs)
What is aioli sauce made of?
Aioli sauce is traditionally made from raw garlic, olive oil, and salt. Modern versions often include eggs and lemon juice to create a creamier texture and balance the flavors.
Is aioli just garlic mayonnaise?
Aioli is similar to mayonnaise but differs in its ingredients and flavor. Traditional aioli is made with garlic and olive oil, while mayonnaise is made from eggs and neutral-flavored oil. Aioli has a stronger garlic flavor, whereas mayonnaise is milder.
What’s the difference between garlic sauce and aioli?
Garlic sauce can refer to many types of sauces that include garlic as a key ingredient, such as Lebanese toum, which uses garlic, oil, and lemon juice. Aioli, on the other hand, is a Mediterranean sauce that specifically blends garlic, olive oil, and sometimes eggs, giving it a thicker, creamier consistency.
What are the best uses for garlic aioli?
Garlic aioli is incredibly versatile. It can be used as a dip for fries, vegetables, and seafood, a spread for sandwiches and burgers, or a sauce for grilled meats. It adds a rich, garlicky flavor to any dish.
Conclusion
This blue jam garlic aioli recipe offers a delightful twist on the classic aioli, combining the boldness of garlic with the sweetness of blue jam for a truly unique flavor. Whether you’re using it as a dip for fries, a spread for sandwiches, or a sauce for seafood, this aioli is sure to impress. The versatility of this recipe allows you to experiment with different variations, from roasted garlic to spicy versions, making it a staple in your kitchen.
Try this recipe today and enjoy the rich, flavorful taste of blue jam garlic aioli. Plus, don’t forget to explore garlic’s many health benefits, which add even more reason to indulge in this delicious condiment.