Makes Approximately 30-36 Oz of badass ATS Aioli.
This recipe can be cut in half, but remember, if you do, it won’t last long! You will want this in every tuna, chicken, salmon, or egg salad you make. There is no limit to how you will want to use this Aioli. As a spread or dip with burgers, sausage, chicken, veggies, everything!
FIRST:
In a blender, add:
3 Eggs Yolks
2 TBSP Dijon Mustard
2 TBSP Crystal Hot Sauce
3-5 Toes of Fresh Garlic
1/2 CUP Apple Cider Vinegar
2 TBSP Avec Tous Spice
(OG or Spicy it’s up to you!)
Blend yolks, mustard, hot sauce, garlic, vinegar, and spice until creamy and slightly foamy…
SECOND:
Now add the oil slowly.
10-16 OZ Light Olive Oil or Avocado Oil
Turn your blender on low to medium speed and slowly pour in oil until total volume is between 28-36 oz. More oil will thicken the aioli and make it less acidic. Taste as you go to see what consistency and what flavor you like most.
The magic of a good aioli is in the balance of fat and acid, along with sweetness, tanginess, and heat. The recipe is only a starting point, we will be sharing more of our favorite variations in the future!
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