Vampire problems? Not after enjoying this wonderful Spanish garlic dip!
Traditional Spanish aioli is available in a multitude of different variations. In my recipe I am making a very tasty, spicy version, with vegan mayonnaise and parsley.
It is absolutely delicious with grilled vegetables or vegan meat dishes, as well as spread on bread and sandwiches or as a dip with vegetable sticks.
The term aioli comes from the Occitan or Catalan ‘all i oli’, that means ‘garlic and oil’, which is also the simplest basic recipe for this wonderful Spanish classic.
Professional tip: invite your date, your favorite people, but also your co workers to a portion of your aioli! Stinking together keeps up the friendship!
Ingredients for approx. 450 ml aioli:
400 ml homemade, vegan mayonnaise (or store bought version)
1 garlic bulb, peeled and finely chopped
1 tbsp lemon juice
1 tsp Worcestershire sauce (read the ingredients when buying, some Worcestershire sauces are not vegan)
1 tsp mustard
1 tbsp parsley, chopped
½ tsp salt
½ tsp pepper, white
Baguette, ciabatta or other bread in slices
Vegan meat dishes
Mix all aioli ingredients together thoroughly. Except for the parsley. Puree until you’ve got a soft and smooth dip. Then also stir in the parsley.
Pour into a sealable vessel, such as a tight jar or a mason jar. Then let the Spanish dip rest in the refrigerator for at least an hour, or even better overnight. So the garlic aroma can fully develope.
Finished! That was easy, wasn’t it?
Serve with bread, baguette, bread sticks or rolls. My aioli also tastes very good as a dip, for example for grilled vegan meat, such as grill flares. It goes very well with Spanish tapas or vegetable sticks. As well as a delicious spread on sandwiches, vegan kebabs or in wraps.
Enjoy your meal!