Rosemary chili aioli I want to put on everything
A delicious, aromatic and versatile garlic, rosemary and chili aioli. Plus, easy gluten-free tahini cookies recipe!
In this newsletter:
My latest rosemary chili aioli recipe
More condiments & sauces you must try
Easy gluten-free tahini cookies recipe
Let’s go!
I often make variations of aioli like chipotle or honey mustard. I first made this rosemary chili aioli when I was roasting my rosemary honey lamb.
I was going to make aioli for roasted sweet potatoes as my side dish. I had a bunch of rosemary left and and thought I’d try pan-frying some of it with chili and garlic and then blend it with mayo. Pre-cooking rosemary, garlic and chili mellows out their flavours and gives them extra sweetness.
I often add a little yoghurt or sour cream to my aioli to lighten up the mayo and add some tang but you can easily keep it all mayo and add some lemon juice (for a dairy-free version, for example).
Everyone loved this version with rosemary and chili and I now frequently make it to go with roast vegetables or potatoes or as a condiment with prawns or chicken nuggets.
This aioli keeps for up to a week in an airtight container in the fridge so you can use it in many ways throughout the week.
What Goes With Rosemary Chili Aioli?
Aioli is a versatile sauce that goes well with a variety of foods and the same can be said about this version. Some popular pairings include:
Vegetables: Aioli is great for dipping raw or roasted vegetables like carrots, celery, cucumber, bell peppers, or cauliflower.
Seafood: It’s a classic condiment for seafood like prawns/shrimp, crab cakes, fish cakes or fried calamari. Try my fish cakes here.
Sandwiches and Burgers: Spread aioli on your favourite sandwich or burger for a zesty kick. It goes particularly well with grilled chicken, turkey, or beef. Try it on my breakfast burger.
French Fries: Aioli is a tasty alternative to ketchup or mayonnaise for dipping your French fries.
Roasted sweet or white potatoes: I love this with roasted sweet potatoes in particular.
Grilled Meat and Fish: Use aioli as a marinade or a sauce for grilled meats like steak, chicken, or pork, or fish like salmon, swordfish, or halibut.
Canned tuna or salmon: It’s delicious to mix into a tuna or canned salmon salad or if you’re making something like my tuna melt sandwich.
Salad dressing: Use it as a base for a chicken salad dressing or as a spin on a traditional Caesar salad. A coleslaw could take on a new twist with rosemary chili flavours.
Ingredients
2 sprigs of rosemary, needles pulled off
4 cloves of garlic, cut into 3 pieces each
1/2 long red chili, sliced (medium heat like Cayenne chili, banana chili or red jalapeno)
2 tablespoons olive oil
1 cup mayonnaise
3 tablespoons sour cream
Instructions, step-by-step pics and nutritional breakdown are on my blog.
More condiments and sauces
Charred tomato salsa tatemada
Easy miso butter
Red pepper romesco sauce
Easy gluten-free tahini cookies
Here is a quick and easy recipe for gluten-free tahini cookies. This is not on my blog and is only available to Substack subscribers. Enjoy!
Ingredients
1/2 cup buckwheat flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 cup tahini
1/4 cup maple syrup
1 teaspoon of vanilla extract
Sesame seeds for the top (optional)
Instructions
Preheat the oven to 180 C / 355 F.
In a bowl, mix together the buckwheat flour, almond flour, and baking powder.
Then add the tahini (melt it in a microwave if it’s too stiff), maple syrup, and vanilla extract. Mix well until a homogeneous mixture forms.
Form small balls of uniform size and place them on a baking sheet lined with parchment paper.
Press the cookies with your fingers to make them flat. The thinner they are, the crisper they will become. Sprinkle sesame seeds on top (optional).
Bake for 12-15 minutes or until the edges are golden. Let them cool completely and then you are ready to enjoy them!