Chovi Allioli Garlic Dip, 190g

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Yes, you can, but the texture can change after freezing and thawing. Emulsified sauces, like alioli, might separate or become slightly grainy when frozen. Use it in recipes where the texture isn’t key to the dish. Is alioli the same as garlic mayonnaise?

Here in my region of Spain, it is very common to use sunflower oil when making aioli. Refined sunflower oils are very mild in flavor and very easy to use. Because my husband and I like to use unrefined type oils when possible, we once tried using an organic, unrefined sunflower oil in this recipe. Sadly, the unrefined sunflower oil had an overpowering flavor that didn’t fit the aioli sauce at all, and to top things off, it was actually difficult to get to work in the emulsion. While I rarely have issues making aioli by the modern, handheld blender and egg route, my first two attempts at making aioli with the unrefined sunflower oil failed! (I’m not quite sure why.)This dish is usually served as a garlic dipping sauce, so I’ll recommend you some dishes that will go really well with this garlic dip. If you’ve ever seen my mayonnaise post, I use a food processor to make that, but for aioli I don’t think there’s a point to breaking out the machinery. Use a blend of oil. While olive oil is the traditional oil used in alioli, it has a strong flavour and can cause your alioli to break more easily. To be on the safe side, you could use a more neutral oil, like rapeseed or sunflower, as well as a bit of olive oil, for flavour.

Second, modern aioli normally needs an egg to help form the emulsion. The egg acts as an emulsifier that makes the process much easier and more foolproof. Gone are the days of carefully dripping in the oil drop by drop! Of course, that also means that modern aioli is no longer normally vegan. My local one has a great deli selection from the fresh food section, and they also sell the BEST aioli (yellow tub). If you are eating it as a tapa, we recommend you not eating much, aioli is so good that you will start eating non-stop and whenever the main course arrives, you will already be full.If you are looking for a healthy alternative, you can make a vegetable platter, with chopped carrots, celery, cucumber, cooked eggplants, and any other vegetable of your choice, and dip them into the aioli garlic sauce. The traditional version is egg free too, which will suit vegans and people with certain food intolerances. It is seriously simple to do, but it is time consuming and will work your arm muscles.