Rosemary Garlic Aioli
I LOVE my Rosemary Aioli on just about everything. It’s of so creamy and insanely delicious. This flavourful aioli is incredible as both a dip and sauce. Try it on The Best Veggie Burger Ever I posted last week!
Making It Vegan
Traditional aioli is made with mayo, while this rosemary aioli is made with a vegan version. I prefer soy-free vegan mayo and opt for one made with safflower oil or grapeseed oil. It tastes absolutely divine – better than regular mayo. You can find it in the natural section of your grocery store or most health food stores.
Cooking with Essential Oils
Okay, now let’s talk about the real star of this recipe – rosemary essential oil. Essential oils in food?! Say what?! I know. It’s a crazy idea, but the pure and potent flavour provided by the essential oil is mindblowing. I use essential oils more than I use my spices and herbs when I’m cooking. You really can’t beat the beautiful flavour profile they add to dishes.
Please keep in mind, you can’t ingest just any essential oil. Click here to learn more about the only brand I trust and use to flavour my family’s tasty meals.
A super flavourful aioli to use as a dip or sauce. Tasty on pretty much everything!
5 minPrep Time
5 minTotal Time
Yields 1/4 cup
- ¼ cup soy-free vegan mayo (I used veganaise)
- 1 drop rosemary essential oil (sub 2 tsp dried rosemary)
- 1 small clove garlic, finely minced
- 1 tsp fresh parsley (optional)
- Pink rock or grey sea salt to taste
- Add all ingredients to a small bowl and stir until combined.
Will keep in the fridge up to a week. To make a dip, just double the recipe.