Description
A delicious blend of chimichurri and aioli that serves as a flavorful dip or condiment.
Ingredients
Scale
- 1 cup (around 60g) flat-leaf parsley, packed
- 1/2 cup (around 30g) cilantro leaves and tender stems, packed
- 2–3 cloves garlic, minced
- 2 tablespoons (30ml) red wine vinegar
- 1/2 cup (120ml) extra virgin olive oil
- 11/2 teaspoon dried oregano
- 1/21/2 teaspoon red pepper flakes, or to taste
- Kosher salt, to taste
- Black pepper, to taste
- 1 cup (240ml) mayonnaise
Instructions
- Mix Ingredients Thoroughly: Start by tossing the garlic, parsley, oregano, and red pepper flakes in a bowl. The aroma of fresh herbs and garlic should make your mouth water. This mix will create a vibrant taste, so feel free to adjust if you want more heat or herbiness. Just watch out for overly chunky bits; they can be off-putting.
- Whisk in Olive Oil: Slowly drizzle the olive oil into the mixture while whisking. You should notice it turning into a smooth, slightly thick sauce. This step helps the flavors meld beautifully. Avoid adding too much oil at once, or you might end up with an oily mess instead of a cohesive aioli.
- Add Vinegar & Season: Splash in some red wine vinegar and season with kosher salt and black pepper. You will hear a slight sizzle as the vinegar mixes in. This acidity brightens the flavors and adds depth. Remember, go easy on the salt; you can always adjust later if it needs a little more zing.
- Taste & Adjust Flavors: Give your aioli a taste. You want the flavors to pop without overwhelming the palate. If it feels too flat, sprinkle in a bit more salt or a dash of red pepper flakes. Do not forget, a little can go a long way, so be careful!
- Chill Before Serving: Refrigerate the aioli for about 30 minutes before serving. The coolness helps the flavors deepen and blend beautifully. Just be mindful that if you skip this step, the tastes may be a bit too sharp right away, rather than rounded.
- Store Leftovers Properly: When you are done, pop any remaining aioli into an airtight container and refrigerate. It should stay fresh for about a week. Just keep an eye on color changes; if the herbs start browning, it is time to use it up!
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to one week. Freezing is not recommended as it will impact its texture.
- Expert Tips: If the aioli is too thick, add a1/2 teaspoon of water or extra olive oil to reach the desired consistency.
- For bitter or bland aioli, a touch more red wine vinegar or salt can boost the flavors and make it more vibrant.
- When storing, use fresh herbs to prevent them from browning. Keep the aioli in a cool, dark spot in the fridge.
- If you plan to enjoy the sauce later, consider making it a day ahead to allow the flavors to develop even more.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 158
- Sugar: 0.1g
- Sodium: 93mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 0.3g
- Cholesterol: 6mg