How to Make Smoky barbecue aioli sauce

How to Make Smoky barbecue aioli sauce - Снимок экрана 2023 08 04 в 17.50.54
  • 200g mayonnaise
  • 2 cloves garlic, minced
  • 2 tablespoons smoky barbecue sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
Per serving
Calories: 300 kcal
Proteins: 2 g
Fats: 30 g
Carbohydrates: 10 g
10 minsPrint
  • In a mixing bowl, combine the mayonnaise, minced garlic, smoky barbecue sauce, smoked paprika, and lemon juice.
  • Mix the ingredients well until they are fully combined. You can adjust the amount of smoky barbecue sauce and smoked paprika based on your preferred level of smokiness and spiciness.
  • Season the aioli with salt and pepper according to your taste. Remember that the smoky barbecue sauce might already contain some salt, so be cautious not to over-season.
  • Once the aioli is well-mixed and seasoned, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time will allow the flavors to meld together.
  • After chilling, give the aioli a final stir before serving. You can garnish it with a sprinkle of additional smoked paprika for presentation.

Smoky Barbecue Aioli Sauce is a versatile condiment that pairs wonderfully with a variety of dishes. It can be used as a dipping sauce for french fries, onion rings, or sweet potato wedges. It also works well as a spread for burgers, sandwiches, and wraps. Additionally, it can be served alongside grilled meats, roasted vegetables, or as a topping for baked potatoes.

Smoky Barbecue Aioli Sauce is a delightful fusion of creamy mayonnaise and the rich, smoky flavors of barbecue sauce. Its smooth texture and balanced blend of smokiness, tanginess, and subtle heat make it a perfect accompaniment to many dishes. Whether used as a dip, spread, or topping, this aioli sauce adds a burst of flavor that elevates both simple and elaborate meals.

Facts about the Sauce:

  1. Aioli is a traditional Mediterranean sauce made by emulsifying garlic, olive oil, and sometimes egg yolks. In this recipe, we’ve added a smoky barbecue twist to the classic aioli by incorporating smoky barbecue sauce and smoked paprika.
  2. Mayonnaise is the base of this aioli sauce, contributing to its creamy and rich texture. It is an emulsion of egg yolks, oil, and vinegar or lemon juice.
  3. Smoked paprika is responsible for the smoky flavor and subtle heat in the sauce. It is made from dried and smoked red peppers, adding depth to the overall taste profile.
  4. The chilling time is crucial for allowing the flavors to develop and intensify. It also helps the aioli achieve the desired consistency.
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