Easy Chimichurri Aioli with Homemade Mayo

I am always excited to share traditional and unique recipes that delight the taste buds. Today, I’m thrilled to introduce you to a fantastic condiment fusion, Chimichurri Aioli with Homemade Mayo. This mouthwatering sauce combines the bold flavors of chimichurri and the creamy texture of aioli, making it a versatile and delicious addition to various dishes.

Chimichurri aioli with platano chips on a baking dish

The Magic of Chimichurri Aioli

This delightful sauce perfectly combines two well-loved condiments – chimichurri, a flavorful Argentinean herb-based sauce, and aioli, a creamy, garlicky Mediterranean mayo. Combined, these flavors create a harmonious blend of zesty, tangy, and creamy notes that elevate any dish they accompany.

Chimichurri aioli is incredibly versatile and can be used in numerous ways. Use it as a spread for sandwiches, a topping for grilled meats, or a salad dressing. It also makes a fantastic dipping sauce for fries, plantain chips, or crudité platters. Trust me, once you try chimichurri aioli, you’ll want to put it on everything!


Homemade Mayo – A Perfect Base

Before diving into the chimichurri aioli recipe, let’s talk about homemade mayo. Making your own mayonnaise is not only easy but also allows you to control the quality of ingredients, ensuring a healthier and tastier result.

To create a basic homemade mayo, you’ll need egg yolks, lemon juice, and a neutral oil like avocado oil. Slowly whisking the oil into the yolks and lemon juice will create a thick, creamy emulsion that serves as the perfect base for our chimichurri aioli.

If you’re not ready to make homemade mayo, I love this Primal Kitchen avocado oil mayo because it’s made with avocado oil, has good ingredients, and has great flavor.

Homemade Mayo with avocado oil in a jar

Chimichurri Aioli Recipe

Let’s dive into the recipe for this scrumptious sauce.

Ingredients:

  • 1 cup homemade mayo
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 tbsp red wine vinegar
  • 1/2 tbsp lemon juice
  • 1 tbsp fresh oregano
  • 1/2 fresh red chili pepper
  • 4 garlic cloves
  • Pinch of salt to taste

Instructions:

  1. Begin by preparing the homemade mayo. Whisk together the egg yolks and lemon juice in a medium bowl until well combined. Gradually add the oil in a slow, steady stream while continuously whisking. As you add more oil, the mixture will thicken and emulsify, creating a creamy mayo. Set aside.
  2. Next, prepare the chimichurri sauce. Combine the parsley, cilantro, red wine vinegar, lemon juice, oregano, chili pepper, garlic, and salt in a food processor or blender. Pulse until the herbs and garlic are finely chopped, and the ingredients are well combined.
  3. Now it’s time to create the chimichurri aioli. Fold the chimichurri sauce into the homemade mayo in a medium mixing bowl until thoroughly combined. Taste and adjust the seasoning as needed.
  4. Transfer your chimichurri aioli to an airtight container and refrigerate for an hour to let the flavors meld together. The sauce can be stored in the refrigerator for up to a week.

FAQs

What does chimichurri sauce taste like?

Chimichurri sauce has a fresh, zesty, and slightly tangy taste due to the combination of herbs, garlic, and vinegar. It is also a little spicy, depending on the type and amount of chili pepper used. The flavors of chimichurri are bold and intense, making it a perfect accompaniment for grilled meats and other savory dishes.

What is aioli sauce made of?

Aioli sauce traditionally has garlic, egg yolks, oil, and lemon juice. It is similar to mayonnaise but with a more pronounced garlic flavor. The emulsification process creates a creamy and thick texture, making it an excellent spread for sandwiches, burgers and the perfect dipping sauce for fries (platano chips) or dressing.

What makes an aioli, aioli?

Aioli is distinguished by its robust garlic flavor and creamy texture, achieved through emulsification. The primary ingredients are egg yolks, oil, and garlic, with lemon juice added for acidity and flavor balance. Combining these ingredients and the emulsification technique result in a rich, velvety sauce that is distinctly aioli.


Serving Suggestions for Chimichurri Aioli

Now that you’ve prepared your delicious chimichurri aioli let me share some ideas on how to use this versatile sauce in various dishes:

  1. As a spread for sandwiches or burgers: Add a generous dollop of chimichurri aioli to your favorite sandwich or burger for an extra burst of flavor.
  2. Drizzled over grilled meats: Chimichurri aioli makes a fantastic accompaniment to grilled steaks, chicken, or fish. The bold flavors of the sauce beautifully complement the smooth char of the meat.
  3. Pair chimichurri aioli with crispy fries or potato chips for a delectable snack or side dish as a dip for fries or chips.
  4. Tossed with roasted or grilled vegetables: Use chimichurri aioli for roasted or grilled veggies like zucchini, asparagus, or bell peppers.
  5. As a sauce for pasta or grain salads: Mix chimichurri aioli with cooked pasta, quinoa, or couscous for a unique and flavorful twist on traditional salads.
chimichurri aioli with fries
chimichurri aioli with fries

Storage Options

After you’ve made your delicious chimichurri aioli, storing it properly to maintain its freshness and flavor is essential. Follow these storage tips to ensure you get the most out of your homemade sauce:

  1. Refrigerate: Transfer the chimichurri aioli to an airtight container and store it in the refrigerator. This sauce will keep well for up to one week when refrigerated. Always use a clean utensil when scooping the aioli to prevent contamination and prolong its shelf life.
  2. Freeze: Although chimichurri aioli is best enjoyed fresh, you can freeze it for longer storage. Place the sauce in a freezer-safe container or zip-top bag, leaving some room for expansion. Label the container with the date and contents, and store it in the freezer for up to three months. To use, simply thaw the aioli in the refrigerator overnight and give it a good stir before serving.
  3. Reviving Separated Aioli: If your aioli separates after storage, you can revive it by whisking in a teaspoon or two of cold water until the sauce is smooth and creamy again.

By following these storage tips, you’ll always have a batch of fresh, flavorful chimichurri aioli ready to elevate your favorite dishes. Enjoy!

With its bold flavors and creamy texture, chimichurri aioli will surely become a staple in your kitchen. It’s a versatile sauce that can enhance a wide variety of dishes, making it a valuable addition to your culinary repertoire. Give it a try, and don’t be surprised if you find yourself reaching for it at every meal!

chimichurri aioli in a bowl

Chimichurri Aioli

Olga Muñoz
Classic aioli with tangy chimichurri.
No ratings yet
Prep Time 20 minutes
Total Time 20 minutes
Course Sauce
Cuisine American, Argentina
Servings 6 people
Calories 249 kcal

Equipment

  • 1 Food processor
  • 1 Handheld Mixer Or Whisk
  • 1 Medium-Sized Bowl
  • 1 Cutting Board
  • 1 Fine Mesh Strainer
  • 1 Pairing Knife

Ingredients
  

  • 1 cup Homemade Mayo
  • 1 cup Fresh Parsley Leaves
  • 1 cup Fresh Cilantro Leaves
  • 1 tbsp Red Wine Vinegar
  • 1/2 tbsp Lemon Juice
  • 1 tbsp Oregano Leaves
  • 1/2 Fresh Red Chili Pepper
  • 4 Cloves Garlic
  • 1 Pinch Salt

Instructions
 

  • Step One
    Begin by preparing the homemade mayo. Whisk together the egg yolks and lemon juice in a medium bowl until well combined. Gradually add the oil in a slow, steady stream while continuously whisking. As you add more oil, the mixture will thicken and emulsify, creating a creamy mayo. Set aside.
  • Step Two
    Next, prepare the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, red wine vinegar, lemon juice, oregano, chili pepper, garlic, and salt. Pulse until the herbs and garlic are finely chopped, and the ingredients are well combined.
  • Step Three
    Now it's time to create the chimichurri aioli. In a medium mixing bowl, fold the chimichurri sauce into the homemade mayo until the two are thoroughly combined. Taste and adjust the seasoning as needed.
  • Step Four
    Transfer your chimichurri aioli to an airtight container and refrigerate for at least an hour to let the flavors meld together. The sauce can be stored in the refrigerator for up to a week.

Nutrition

Calories: 249kcal
Keyword aioli, chimichurri aioli, zesty and tangy aioli
Tried this recipe?Let us know how it was!

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