My Cajun aioli puts flavor-popping pizazz into your everyday eating experiences, y'all. It's a super creamy mayo base jazzed up with grated garlic, citrus juice, Creole mustard, and a sprinkling of select spices. Then, it's devoured right out of the bowl as a scrumptious, New Orleans-style po boy sandwich spread or a dipping sauce for everything from French fries to crab cakes to onion rings. Yep and yay...
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It Makes It All Even Better, Y'all...
Traditional aioli is a cold sauce made from garlic and olive oil. While it originated in the Mediterranean, over time it has become popular worldwide. So, now there are innumerable variations of the condiment that can include canola oil, lemon juice, and even egg yolks.
In the U.S. aioli is a term for fancy, garlic-infused mayonnaise. The American version generally starts with a prepared, store-bought mayo base that's enlivened with the cook's choice of spices and sauces. However, you can also use homemade mayo, as well.
My easy Cajun aioli recipe includes local Creole mustard and a blend of my favorite South Louisiana-inspired spices. But the grated garlic clove sets my version apart from all others. With just a few back-and-forth motions, the garlic transforms from a solid entity into a smooth, spreadable flavor bomb that ignites all of the other Cajun aioli ingredients into flavortastic fabulousness. For sure!!
Cajun Aioli Ingredient Essentials & Substitutions
- I'm loyal to our local favorite Blue Plate mayonnaise. It's rich and creamy with a slightly sweet taste that I can't get enough of, y'all! Using your favorite brand in this Cajun aioli recipe should turn out fine, too.
- Creole mustard adds a distinctive South Louisiana flavor kick to this recipe. I wouldn't skip it. But if you have to substitute coarse ground mustard in its place, the Cajun aioli will still turn out tasty.
- Freshly squeezed lemon juice is a MUST for this recipe, y'all. So, don't use the bottled stuff as it just won't turn out as well.
- I used a medium-sized garlic clove. However, only about 70% of it was usable after grating. So, use what you can, and don't stress about the extra that won't grate. You can hand-chop it and add it to the rest of the Cajun aioli ingredients. If you don't have fresh garlic on hand, then use about ½ teaspoon of minced garlic or garlic powder in its place.
- I mainly use Great Value dried spices. So, you can pick up the paprika, dried parsley flakes, and onion powder from Walmart.
Storage
Store the leftover Cajun aioli in a small to medium bowl in the fridge for up to a week. Be sure to stir it before using it to restore optimal creaminess to each bite.
How to Make Cajun Aioli
To start the recipe, grate the garlic clove over a Microplane.
Turn it over, and use the back of a spoon to remove all of the spreadable garlic from the back of the zester. (You can only grate some of the garlic clove. So, hand-chop the rest of it and add it to the other ingredients).
Now, pour all of the Cajun garlic aioli recipe ingredients into a bowl and stir until combined.
And that's it, y'all!!
The total time of this Cajun aioli recipe is just about 15 minutes. So, it's worth taking a few moments out of your day to make this delicious recipe.
It's ready as soon as you finish stirring it. So, you can use it to breathe an air of excitement into whatever you're eating without missing a beat. You may want to make bigger batches of it, though, as it disappears fast and receives numerous remake requests.
I love it on sandwiches. But, it really does go with everything you pair it with, including fish, shrimp, chicken, and veggies. Oh, and the frozen, prepared stuff you likely have on hand in case of the "I still gotta eat emergencies." Indeed.
Share this Cajun aioli with those whose company is so comforting that you never, ever want them to leave. Much food love, and see y'all on the yum side...
More Flavorlicous Cajun Condiment Recipes
If you like this authentic Cajun aioli recipe, you'll likely want to bookmark these other amazing condiment recipes for later.
Cajun Aioli
Ingredients
- 1 cup mayonnaise
- 1 tablespoon lemon juice freshly squeezed is best
- 1 teaspoon Creole mustard
- 1 large large garlic clove
you can also use 2 small garlic cloves - 2 teaspoons dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste
- ½ teaspoon Crystal hot sauce, optional Or Tabasco or Louisiana hot sauce
Instructions
- Grate the garlic clove over a Microplane. Hand-chop the remaining pieces that are too small to grate.
- Pour the garlic and the ingredients into a medium-sized container with a fitted lid, then stir to combine.
- Use immediately or cover and refrigerate.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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