I’m still thinking French with my recipes for the blog just now. While my recent trip is still fresh in my mind I want to get creative in the kitchen with French themed ideas and recipes. Things that will bring to mind the sunshine, friendliness and beauty of my favourite country.
Aioli (or alioli depending on your choice of spelling) is the gorgeously garlicy dip so prevalent in Provence where it is served especially with seafood. It is rich and creamy and like most mayonnaise is packed with egg yolks.
But what if you want all the garlicy goodness of Aioli but don’t want the egg content? Well here is a wonderful recipe for Apple Aioli which uses the fruit as a substitute for the normal egg base you’d find in most dips of this type.
This delightfully light yet powerful Apple Aioli can be used as a sauce on top of a chicken salad, with prawns and other seafood, with pork or just as a really tasty and healthy dip with crisps and chips.
This little recipe makes about 1 cup of tasty apple aioli.
2 large eating apples, cored, peeled and chopped
2 cloves of garlic peeled and chopped
½ teaspoon sea salt
75ml/3 fl oz extra virgin olive oil
Zest and juice of half a lemon
1 tablespoon white wine vinegar
1 tablespoon runny honey
Salt & pepper to taste
Here’s how to make your Apple Alioli;
Place the chopped apple in a small pan and just cover with water. Cook on a medium heat until the apple is soft and tender, this takes about 5-8 minutes.
When cooked drain the apples.
Put the cooked apple and chopped garlic into a food processor and whizz to a paste.
Slowly add the olive oil a little at a time.
Now add the lemon juice, white wine vinegar and runny honey and whizz again.
Season with salt and pepper to taste.
This Apple Aioli will keep in the fridge for 2-3 days in an airtight container.
- 2 large eating apples, cored, peeled and chopped
- 2 cloves of garlic peeled and chopped
- ½ teaspoon sea salt
- 75ml/3 fl oz extra virgin olive oil
- Zest and juice of half a lemon
- 1 tablespoon white wine vinegar
- 1 tablespoon runny honey
- Salt & pepper to taste
- Place the chopped apple in a small pan and just cover with water. Cook on a medium heat until the apple is soft and tender, this takes about 5-8 minutes.
- When cooked drain the apples.
- Put the cooked apple and chopped garlic into a food processor and whizz to a paste.
- Slowly add the olive oil a little at a time.
- Now add the lemon juice, white wine vinegar and runny honey and whizz again.
- Season with salt and pepper to taste.
- This Apple Alioli will keep in the fridge for 2-3 days in an airtight container.
Hope you will enjoy this tasty and super easy recipe, something that will add some zing and real flavour to the simplest of sandwiches.
Karon x
This looks like a great way to avoid the raw-egg-in-hot-weather problem, and maybe even tastier. I look forward to trying it.
Hi Hilda,
Hope you give this one a go, great for summer!
K x
Brilliant, I bet this tastes gorgeous with cheese, definitely one for my recipe folder, thanks. 🙂