Having an aioli on hand is great to use as a dressing, dip or to drizzle on top for many different meals. This aioli is fresh and light with a tiny hint of spice.
I originally made this to use as a dip for baked sweet potato fries, but the fries I made turned out a little sad. The aioli was the perfect compliment for them, but the fries weren’t crispy. If anyone has a recipe to make crispy baked sweet potato fries please share!
Jalapeno + Arugula Aioli
Makes about 1.5 cups
2 fresh jalapeños (I deseeded/deribbed one)
2 cloves garlic
Grated zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups spinach and arugula lettuce mix (packed)
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup canola oil
Remove seeds and ribs from jalapeños if desired, then quarter and place in blender or food processor along with the garlic, pulse until finely minced. Add the lemon zest, juice, Dijon, mayonnaise, spinach, arugula and salt. Pulse until finely puréed. While the blender is running open the top and slowly and carefully pour in the olive and canola oil.
Serve cold or put into an airtight container and refrigerate for up to a week.
Recipe adapted from Earthbound Farm.