How to Make Orange Aioli
"Aioli" is a versatile tabletop relish that can trace its origins all the way back to Pliny the Elder (A.D. 23-79). Many cooks deem aioli to be a fancy form of mayonnaise that lends itself well to seafood dishes, grilled meats, vegetables and even dunking sourdough bread. This recipe uses a handful of very simple ingredients to create a citrus-infused taste that is truly out of this world. Does this Spark an idea?
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Things You'll Need
- Medium mixing bowl (ceramic or plastic, not metal)
- Measuring spoons/cups
- A small whisk
- Wooden spoon for mixing
- 1-1/2 cups mayonnaise
- 3 tablespoons fresh orange juice (no pulp)
- 2 teaspoons grated orange zest
- 2 teaspoons honey
- 2 finely chopped garlic cloves
- Small storage container with tight lid for refrigeration
Instructions
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Putting an Accent on Orange!
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1
Set out a medium size mixing bowl, measuring spoons and cups, a wooden spoon for mixing, a whisk, and all of the listed ingredients.
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2
Measure out 1-1/2 cups of mayonnaise into the bowl. Add the orange juice and lightly whisk.
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3
Add the grated orange peel, honey, and chopped garlic. Mix with a wooden spoon for one minute.
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4
Transfer the mixture to a small storage container with a tight fitting lid and refrigerate.
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5
Spoon or drizzle generously over salmon, prawns scallops, swordfish, orange roughy, grilled chicken, or fresh vegetables. The aioli can also be served on the side for dipping.
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Tips & Warnings
Orange aioli can be refrigerated and used for up to three days after preparation.
Check your supermarket for prepackaged cloves of garlic. These are much easier to use than fresh garlic because all you have to do is snip off the ends and start chopping.
If you have never been adventurous with fish before, I highly recommend a visit to Food Down Under, a website that contains recipes for virtually any kind of fish you'd like to cook. Those which will be especially compatible with the orange aioli recipe are those which utilize a citrus base and/or lots of garlic and olive oil.
While purists believe in grating the peel of a fresh orange wherever orange zest is called for in a recipe, this can be pretty dangerous if you're a female who has lovely manicured nails. I've actually found that the grated orange zest that is sold in bottles in the spice section of the supermarket is not only easier to use but also packs more of a citrus punch.
