Last week I mentioned I had been doing some catering and would share some recipes with you. So here’s the first one….Basil Aioli.
Aioli is a mayonnaise-style condiment with origins in French and Italian cuisine. Traditionally, it is made in a similar way to mayonnaise by mixing an emulsion of egg yolks and oil. The particular difference with aioli is that it also includes a generous dose of garlic. This might help keep a cold at bay, but it doesn’t quite fit with a low FODMAP diet.
I guess it could be argued that my low FODMAP version here is not technically aioli, but it tastes good and is versatile in how it can be used. Last weekend we had the family around for lunch and served chicken that we crumbed with a half-half mix of breadcrumbs and finely grated parmesan; my basil aioli was a delicious accompaniment.
I start with a good quality whole egg mayonnaise. This is not the time to choose a low-fat mayonnaise as you might find it a disappointing compromise in flavour. Garlic infused olive oil provides a mellow garlic flavour. If you haven’t heard yet, the fructans (chains of fructose) in garlic are not fat soluble which means oil flavoured with garlic is low FODMAP. Finally, fresh basil leaves bring the aioli to life.
But wait, there’s a trick to achieving a vibrant green aioli that doesn’t turn brown. Have you ever noticed the way basil leaves start to go brown after being chopped with a knife? To avoid this, holding the basil by the stalks, I give the leaves a quick dip in boiling water to blanch, just long enough so they wilt. Lay the leaves on a clean teatowel and gently press the water away. Pick the leaves off the stalks and the rest is simple:
1 cup (24og) whole egg mayonnaise + 2 teaspoons garlic infused oil + 10 large blanched basil leaves
all blended together
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Delicious Basil Aioli
Since our lunch I have enjoyed the leftover aioli on sandwiches, in wraps, and on the side of some frittata (recipe to come). Aioli is also traditionally served with fish and seafood, fish soups, boiled potatoes, steamed vegetables and boiled eggs. But don’t let tradition restrict you.
Let us all know how you enjoy some Basil Aioli.
