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Peppercorn Aioli

In addition to being simple to prepare at home, peppercorn aioli is a delicious sauce that can be used to enhance the flavor of vegetables, salmon, BLTs, or french fries. This sauce has a consistency similar to mayonnaise, and it is that something unique that you have been looking for!

In the south of France, aioli is frequently served with platters of vegetables, spooned over fish, or swirled into bouillabaisse. It is a mayonnaise-like sauce that is creamy, rich, and highly garlic-flavored (fish soup).

For the picnic table in the summer, it’s a no-brainer. You may use it to top an open-faced tomato sandwich, incorporate it into a BLT, or use it as a dipping sauce for oven fries. Even the most simple dish may be elevated to gourmet status with the help of this Peppercorn Aioli sauce.

What Is Peppercorn Aioli?

In the same way that mayonnaise is, Peppercorn Aioli is also an emulsion. It is common knowledge that oil and water do not interact, yet the magic of culinary science can break down liquid into a large number of very little droplets that can then be made to combine with oil.

This is accomplished by very gently whisking oil into an egg yolk that has been blended with lemon juice or a very little quantity of liquid for making aioli, just as it is done when making mayonnaise. You should begin by adding only a few drops at a time, and after the emulsion starts to come together, you may begin adding a little bit more at a time. Going at a modest pace is essential.

Peppercorn Aioli
Peppercorn Aioli

What’s the Best Oil for Peppercorn Aioli?

Olive oil is used its whole in the preparation of traditional aioli. If your olive oil is really strong (somewhat bitter, and burns severely in the back of your throat), you may dilute it with a less robust vegetable oil like grapeseed or canola oil. This will make the olive oil more manageable. Try out the olive oil first before making a decision.

Does Peppercorn Aioli Have Raw Eggs?

Authentic aioli does not require raw eggs, however many Americanized versions of the recipe and shortcut versions do (like this Peppercorn Aioli recipe). The vast majority of eggs sold nowadays have been pasteurized and are safe to eat. And if you use mayo that comes in a jar, you can be certain that it has been pasteurized and is perfectly safe to consume. Without the use of refrigeration, how else can raw eggs maintain their shelf life?

Swaps and Substitutions

The aioli recipe that is provided here is for a straightforward and simple peppercorn aioli, but the world of aioli is a big and varied place! A handful of my favorite alterations and taste enhancements are listed here.

  • Make it mayonnaise: Leave out the garlic and replace it with the acid element, which can be either lemon juice or vinegar. I adore Dijon mustard (add about a teaspoon or to taste.) Alternately, you might mix in some chopped chives, tarragon, parsley, or any other chopped herb that you like. Mayonnaise may easily be made in a blender; here’s how!
  • Make it tartar sauce: Leave off the garlic and instead add some sliced pickles, chopped capers, chopped parsley, lemon juice, finely chopped onion or chives, and a touch of cayenne pepper. Stir to combine.
  • Make it spicy: Whether you use garlic or not, add a pinch of ancho chile powder (which has a medium level of heat), chipotle powder (which has a smokey level of heat), sriracha, gochujang, or any other spicy sauce you want.
  • Make it herby: Whether you use garlic or not, if you want a greener version, toss some pureed basil or cilantro into the mixture. BLT’s, anyone?
  • Make it pink: Mix in some red pepper puree from a jar, as well as some sun-dried tomato puree, if you want.
Peppercorn Aioli
Peppercorn Aioli

Can I Make Peppercorn Aioli Without A Food Processor/blender?

Yes, but if you want to make Peppercorn Aioli the traditional method, you’ll need to use those arm muscles. How? Of course, using a mortar and pestle.
To begin, crush/mince the garlic and salt into a paste. Then, a spoonful at a time, stir the oil into the garlic until it’s “absorbed.” Do this one spoonful at a time until it emulsifies into a creamy Peppercorn Aioli sauce.

How To Use Peppercorn Aioli

Congratulations, you’ve successfully prepared a batch in under 10 minutes! So what do we do now?

  • Serve with veggies. Peppercorn aioli goes well with baked sweet potatoes, lemony aioli goes well with asparagus, and garlic or basil aioli goes well with thick tomato slices—either in a sandwich or on their own.
  • Toss it with greens or over a prepared salad with hard-boiled eggs for a creamy salad dressing.
  • Serve with poached eggs on toast.
  • Serve with fish. A peppercorn aioli works excellent with salmon, and a herb aioli goes nicely with just about any grilled fish.
  • Serve with tacos. Aioli with cilantro or chipotle is delicious on chicken or beef tacos.
  • Make Mexican grilled corn by replacing the lemon juice with lime juice, stirring in pureed cilantro or chile powder, and slathering it over grilled corn.

How To Make Peppercorn Aioli?

  1. Blend the ingredients. In a blender, combine 1 egg, 1 minced clove of garlic, 1 tablespoon of whole black peppercorns, 4 tsp of fresh lemon juice, and 1/2 cup of canola oil.
  2. Seal securely with the lid, then fasten to the blender’s base.
  3. Process till smooth and thick. Note: You may operate the blender independently; it will automatically shut off when it’s done!
  4. Pour in the olive oil. Transfer the mixture to a large mixing bowl, then add 1/2 cup extra virgin olive oil very slowly while whisking continually. If the oil is added too rapidly, the mixture will not emulsify.
  5. Slowly integrate the olive oil, a few drops at a time or in a slow, steady stream, and you will be rewarded with a rich, creamy aioli.
  6. Add 1/2 tsp Kosher salt and 1/4 tsp black pepper to the dish. Stir well before serving immediately or refrigerating.
Peppercorn Aioli
Peppercorn Aioli

How To Fix A Broken Peppercorn Aioli?

It is possible for the mixture to get separated if the oil was added a little bit too rapidly. Before adding any extra oil, you should always give it brisk whisking to see if there is any way to salvage it.

But even if it doesn’t work, there is still hope for the situation. Simply pour a new egg yolk into a separate bowl, whisk it together with a little water, and then gradually add the “broken” Peppercorn Aioli to the egg yolk until the desired consistency is reached.

How To Adjust The Consistency Of Peppercorn Aioli?

Oil is what gives peppercorn aioli its characteristically thick texture. If you want the sauce to be thicker, add a little bit extra. If the consistency of your Peppercorn Aioli becomes too thick after adding the oil, you may easily alter it by gradually adding a little amount of water or lemon juice.

Peppercorn Aioli Recipe Variations

Tarragon Aioli:

Follow the directions for making peppercorn aioli at home, then add 2 tablespoons of finely chopped fresh tarragon at the same time as you season it with Kosher salt and black pepper. This will yield tarragon aioli. First, give it a good stir, and then slowly start adding the extra virgin olive oil. This is the aioli that we use whether we make California club sandwiches, egg benedicts, or butter-poached fish!

Jalapeño Aioli:

In order to prepare a spicy jalapeo aioli, all you need to do is add one charred (grilled), seeded jalapeo pepper to the cup with the egg, garlic clove, lemon juice, and canola oil. Yes, you should add all of these ingredients at once. Blend, then gradually stream in the olive oil while stirring the mixture, and finish by sprinkling with Kosher salt and black pepper. A simple recipe for a spicy jalapeno aioli that packs a ton of flavor!

Chipotle Aioli:

After you have completed the steps for the Peppercorn Aioli, add 1 teaspoon of chipotle chili powder (or 2 tablespoons of chipotle in adobo sauce), salt, and black pepper, and whisk to blend all of the ingredients. This one has a taste reminiscent of smoked meat.

Garlic Aioli:

Toast a garlic head in the oven. After preheating an oven to 450 degrees Fahrenheit, cut the top off of a head of garlic to expose the individual cloves. After placing the garlic head on a sheet of tin foil, sprinkle it with one tablespoon of olive oil. Roast for around forty-five minutes, during which time the meat should become soft and nutty tasting.

The most essential point to keep in mind is that before moving on to the next step, you have to make sure that the roasted garlic has completely cooled down to room temperature. You can’t create this dish using warm roasted garlic, much alone hot roasted garlic.

After it has cooled, include one egg, some lemon juice, roasted garlic (just squeeze it out of the peel), and some canola oil into the mixture. When the mixture is smooth, continue by slowly adding the olive oil while whisking constantly.

Peppercorn Aioli
Peppercorn Aioli

Is Raw Egg Safe?

When I create Peppercorn Aioli or mayonnaise, I do not have any qualms with using raw egg yolk. This is especially true if I know that the eggs I am using are both fresh and come from a trustworthy source, such as a small, local supplier. You have the option of buying eggs that have been pasteurized if you are nervous about eating raw eggs.

How To Store Peppercorn Aioli?

Keep your homemade Peppercorn Aioli in the refrigerator in a container that has a lid that fits firmly and is airtight. There is no need to be concerned about the color changing or the Peppercorn Aioli breaking. Before serving, you might want to give it a stir to assist it to become more fluid again. If anything, this is the step that is required.

How Long Will Peppercorn Aioli keep?

Homemade peppercorn aioli will stay fresh for up to 4 days if it is kept in the appropriate manner. Take note that the flavor will get more robust the longer it is allowed to rest. To give you an example, as time passes, jalapeno aioli will get fierier, and garlic aioli will become significantly more pungent.

After this period of time, throw away your Peppercorn Aioli. Due to the fact that the recipe calls for a raw egg, it is important to consume or utilize the aioli within the allotted length of time. The newest is always the best!

Can You Freeze Peppercorn Aioli?

No! When frozen, anything that is emulsified with oil, such as dressings, vinaigrettes, homemade mayonnaise, and, of course, Peppercorn Aioli, will break apart and separate. It will be a complete disaster if you take it out of the freezer and let it defrost at room temperature first. Peppercorn Aioli should not be frozen, per our recommendation.

Try More Recipes:

Peppercorn Aioli Nutrition Facts

Amount Per Serving

  • Calories 97
  • Total Fat 11g
  • Saturated Fat 1.6g
  • Trans Fat 0g
  • Cholesterol 18mg
  • Sodium 44mg
  • Potassium 6.3mg
  • Total Carbohydrate 0.3g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0.3g
  • Vitamin A 2%
  • Vitamin C 1%
  • Calcium 0%
  • Iron 1%

Nutrition Facts Source: Source

Peppercorn Aioli

Difficulty:BeginnerPrep time: 5 minutesCook time: minutesRest time: minutesTotal time: 5 minutesServings:6 servingsCalories:97 kcal Best Season:Available

Description

In addition to being simple to prepare at home, peppercorn aioli is a delicious sauce that can be used to enhance the flavor of vegetables, salmon, BLTs, or french fries. This sauce has a consistency similar to mayonnaise, and it is that something unique that you have been looking for!

Ingredients

Instructions

  1. Blend the ingredients. In a blender, combine 1 egg, 1 minced clove of garlic, 1 tablespoon of whole black peppercorns, 4 tsp of fresh lemon juice, and 1/2 cup of canola oil.
  2. Seal securely with the lid, then fasten to the blender’s base.
  3. Process till smooth and thick. Note: You may operate the blender independently; it will automatically shut off when it’s done!
  4. Pour in the olive oil. Transfer the mixture to a large mixing bowl, then add 1/2 cup extra virgin olive oil very slowly while whisking continually. If the oil is added too rapidly, the mixture will not emulsify.
  5. Slowly integrate the olive oil, a few drops at a time or in a slow, steady stream, and you will be rewarded with a rich, creamy aioli.
  6. Add 1/2 tsp Kosher salt and 1/4 tsp black pepper to the dish. Stir well before serving immediately or refrigerating.
Keywords:Peppercorn Aioli, Peppercorn Aioli Recipe
Nutrition Facts

Servings 6


Amount Per Serving
Calories 97
% Daily Value *
Total Fat 11g17%
Saturated Fat 1.6g8%
Trans Fat 0g
Cholesterol 18mg6%
Sodium 44mg2%
Potassium 6.3mg1%
Total Carbohydrate 0.3g1%
Dietary Fiber 0g
Sugars 0g
Protein 0.3g1%

Vitamin A 2%
Vitamin C 1%
Calcium 0%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.