Spicy Harissa Aioli
Skip the hot sauce, this easy harissa aioli is creamy, spicy, and packed with so much flavor! Ready in just 5 minutes, it's the perfect dip for your fries, veggies, grilled cheese, and so much more!
Servings: 6
Calories: 29kcal
Ingredients
- 3 egg yolks
- 1 ⅓ cup olive oil or use avocado oil
- 3 Tablespoons harissa paste
- ½ teaspoon salt
- 1 ½ Tablespoons lemon juice
Instructions
- In a medium bowl, whisk together the egg yolks until smooth. Very gradually, pour in the oil in a steady stream. You can use as little as 1 cup of olive oil. Stop adding once the mayonnaise becomes thick.
- Once all of the oil is incorporated and the mayonnaise is thick and creamy, whisk in the salt, lemon juice, and haissa until fully combined.
- Taste and adjust seasoning as needed, adding more lemon juice for acidity or horseradish for a spicier aioli. Chill for 30 minutes before serving.
Notes
- Make sure to use pasteurized eggs since they are not cooked.
- You can use 1 cup of mayonnaise rather than making it from scratch.
- You can use 2 Tablespoons harissa seasoning rather than the paste. Add a bit of fresh minced garlic and increase the lemon juice to taste,
- I prefer to use an immersion blender for this recipe but you can use a regular blender or a small bowl and whisk by hand.
🌡️Storing Leftovers
You can make this aioli recipe in advance, up to a week Making it ahead allows time for the flavors to develop and meld even more. Store homemade horseradish aioli in an airtight container in the refrigerator for up to 1 week.Leave a review or get more information on the recipe!
