Frites. When I see them on a menu, I really have no choice but to order them. Oh, especially if they come with a house made aioli. My favorite frite and aioli combination? It has to be the Brugge Frites with Basil Aioli at Point Brugge. So, imagine how blown away I was when I finally figured out how to make it, and that it was so easy!
Basil aioli is just a basic aioli. If you didn’t know, aioli is just a fancy name for homemade mayonnaise. I was so intimidated to try it because it seemed so difficult. But, I decided to try it anyway and it couldn’t be easier.
To make aioli, start with one room temperature egg yolk, garlic (I like 3 roasted garlic cloves), 1/4 teaspoon salt, and the juice of 1/2 a lemon in a small food processor. Turn the food processor on low and slowly drizzle in 1/3 cup of extra virgin olive oil and 2/3 cup light tasting oil (vegetable, canola, etc.).
When it is done, it should be thick just like mayonnaise that comes in a jar.
For the basil aioli, just before serving, add a few leaves of fresh basil that has been chopped. If you do this in advance, it will only last 1-2 days. The basil will make it taste a little funky. Otherwise, it will last for up to 1 week. You will be amazed at how east this is and how much better it tastes than regular mayonnaise. Serve with french fries, on a sandwich, or as a tip for roasted veggies.
Prep Time: 10 minutes
Keywords: blender egg
Ingredients (1 cup mayonnaise)
- 1 egg yolk at room temperature
- 1/4 teaspoon salt
- juice 1/2 lemon
- 3 cloves roasted garlic
- 1/3 cup extra virgin olive oil
- 2/3 cup light tasting oil (vegetable, canola, etc.)
- 4-8 leaves basil, chopped
In a small food processor, add the egg yolk, salt, lemon juice, and garlic. Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick. Remove from the food processor and store in a container with a lid. Before serving, add the chopped basil.