This little aioli works well with just about anything - shrimp, fish, chicken, pork, heck, even beef if you aren't opposed to putting a sauce on your next steak - versatility at it's finest!
Aleppo Pepper Aioli
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/4 cup mayonnaise
1 teaspoon white wine vinegar
1 garlic clove, blanched and finely minced
1/2 - 1 teaspoon Aleppo pepper flakes
1/2 teaspoon honey
white pepper and salt to taste
Directions:
Mix all ingredients together in a small bowl until well combined. Season with salt and white pepper to taste. Cover and refrigerate until ready to use. Can be made up to 5 days in advance. Enjoy!
Two Years Ago: Creole Cast Iron Fish
11 comments:
Oooh, it's rich and creamy and spicy and zesty ... perfect!
Yeah, it looks perfect! And to think of the years I wasted using bottled tartar sauce for fish (not to mention the headache from it!) So glad I found you, Jenn! :-)
Wasn't Aleppo one of the Marx brothers. Whatever, I'm sure he would love to smear this aioli all through Grouch's mustache.
Corrections: add question mark after "brothers." Spell it "Groucho."
Yum. That's my kind of spicy sauce. I'm going to keep my eyes open for the aleppo pepper flakes. Thanks!
Aioli with a peppery touch...I sure will love it.
I've never heard of the aleppo pepper. The aioli looks and sounds wonderful.
I have never heard of this kind of pepper, going to look for it at the store today!
I've heard about Aleppo from several people, yourself included, so I'm going to have to try to find it. I have a buttload of other dried chiles by the bag. Did you Aleppo come whole or ground?
Chris - they were crushed Aleppo flakes... so like red pepper flakes basically.
I'm so in love with Aleppo Pepper. I think it's just about perfect heat and great flavor. And it's oily so it sticks to things. :) Love this Aioli Jenn.
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