Chimichurri Aioli- A homemade condiment with a flavorful kick, is the perfect dipping sauce for french fries, hotdogs, and burgers.
Why this recipe works
1. Versatile dip and a spread.Perfect for fries and burgers.
2. Easy and refreshing dip, perfect for your soirees and parties.
3. Stores well and can be served cold, right out of the fridge.
My quest for the easiest cold dips has landed me here. I am a party dip girl. I think I have at least twenty dip recipes on this website.
This homemade chimichurri aioli is so delicious and easy to whip up. And the cool part is, you can serve it cold.
If you have already gone through the hummus, yogurt dips, and caramelized onion dips, this is your next dip recipe!
I remember wanting to make the chimichurri sauce for years! I always bought the ingredients but quickly slipped into the known territory of making my Indian green chutney instead. I had tasted it in restaurants a couple of times, and I loved it.
Then, one day, I made it at home, and it was such a love at first taste! After that, we did everything with chimichurri- drizzling it over my morning eggs, making chimichurri pasta, and drizzling it over an otherwise boring grilled chicken breast. I mean, food comes to life with this sauce!
So, it was obvious that I would make it into an aioli.
Ingredients for Chimichurri aioli
Here are the simple ingredients you need to make this delicious recipe
- Parsley
- Red wine vinegar
- Chili
- Garlic
- Oregano
- Olive Oil
- Mayonnaise
See the recipe card for quantities.
Parsley
Chimichurri is usually made with flat-leaf parsley. You can also use cilantro(coriander) or a mix of parsley and cilantro.
In the chimichurri sauce, parsley is finely chopped and not pureed.So keep that in mind when you use a food processor.
Red Wine Vinegar
This is the star ingredient of chimichurri. Nothing else will give it that taste.If you must, the lemon is a good substitute for red wine vinegar.
Oregano
For this recipe, dried oregano works the best. If you have a tonne of fresh oregano and want to use it up, add up to ¼ cup of fresh oregano leaves.
Chili
Ideally, I would use a fresh red chili. For this recipe, I used chili flakes. I have also used green chili, jalapeno, and a banana pepper in crunch.
Olive Oil
The chimichurri sauce recipe calls for almost ½ cup of olive oil, but we won't use that much here because the mayonnaise is also full of oil.
I add one tablespoon of olive oil to help blitz the sauce together.
How to make Chimichurri Aioli
The recipe is loosely based on the chimichurri sauce from cafe delites. Ideally, chimichurri sauce contains a fair amount of oil, but because we are mixing it with mayonnaise, which is again very high in fat, I have chosen to use less oil.
If you are mixing your storebought or premade chimichurri with the mayonnaise, try to drain the oil. You might need to taste and adjust the salt and red wine vinegar.
Step 1: Make the Chimichurri Sauce
You can chop the greens with a sharp knife or use a food processor. We are looking for finely chopped herbs and not a paste of the herbs. Smaller food processors give better texture than the big ones.
I added the garlic first because I wanted it to be minced well. Then, top it with the remaining ingredients(except olive oil).
You get a coarse mixture and a gritty green chutney texture. Add olive oil to it and mix it with a spoon. Do not blend it. Doing that will emulsify the oil and make the chimichurri whitish.
You can stop at this step, add about ¼ cup of olive oil, and that's your chimichurri.
Step 2: Combine Chimichurri and Mayonnaise
Take about ½ cup of mayonnaise. Add the chimichurri (ish) sauce made with the blender.
Taste and add more salt or red wine vinegar if needed.
In just 5 minutes, you can make a kick ass aioli that can go on sandwiches, burgers or be served as a dip.
Variations of Aioli
You could give this recipe so many different delicious twists-
- Lime Sriracha Aioli- I have a detailed post on this.
- Garlic Aioli - Add garlic powder to mayonnaise.
Storage
Mayonnaise dips tend to develop a film on them if stored uncovered. Make sure you keep it in an airtight container or a jar.
Countertop- It can stay on the table for 1-2 hours without problems. Beyond that, cover it with a lid so it doesn't get discolored. It can stay good for 7-8 hours, depending on the temperature.
If you are not eating the chimichurri aioli in a couple of hours, leftover aioli can be stored in an airtight container in the refrigerator for 1-2 weeks.
Serving Chimichurri Aioli
This creamy condiment can be served straight after "cooking" or out of the refrigerator. It's good served at room temperature or cold.
Dipping Sauce- for Finger foods like these air fryer sweet potato fries, popcorn shrimp made in the air fryer, chicken wings, and chips. Serve it in a small bowl. I like to place these around the table, especially if I have more than eight guests.
Finishing sauce - Drizzle it over finished dishes, especially over fish & shrimp. You can make any food better by just drizzling this sauce over it. Imagine salmon over rice. Now imagine salmon over rice with a zig zack drizzle of this sauce! So good! Here is the recipe or air fryer tilapia fish.
Sandwiches and Hot Dogs - This chimichurri aioli can also be used as a sandwich and burger spread.
Related
Here are some more KW recipes
If you make this chimichurri aioli, please leave a review. I appreciate every rating and review comment!
Chimichurri aioli
Ingredients
- 1 Cup Parsley
- 3 Tablespoon Red wine vinegar
- 3 Cloves Garlic
- 1 Teaspoon Red chili flakes or jalapeno or one red chili
- ¾ Teaspoon Oregano
- 1 Teaspoon Salt
- 2 Tablespoon Olive Oil
- ½ Cup Mayonnaise
Instructions
- Add the garlic, parsely, red wine vinegar, chili and salt to the food procesor.Pulse till the parsley is finely shredded.
- If you do not have a food processor- Finely chop the parsley and garlic with a sharp knife.
- Add oil.(notice how we add less oil than traditional chimmichuri because of mayaonnaise)
- Add this mix to the mayonnaise and give it a mix.
- Taste test, add more salt or vingear if you need to.
Notes
Olive oil
In a regular chimichurri sauce, you will add about ½ cup of olive oil. In the aioli, we have reduced that to 1 tablespoon because the mayonnaise has oil in it too.Nutrition
FAQ
Yes. Finely chop the parsley and garlic with a sharp knife. This is preferred over chopping the parsley in a food processor.
You can make this sauce 2-3 days before serving. It stays well in the refrigerator.
I like it to be at room temperature inside burgers and hotdogs. However, cold aioli's contrast is quite delicious when served with hot french fries.
Use a slotted spoon or a fork to remove the green bits from the chimichurri sauce, leaving the liquids behind. Mix it with mayonnaise, taste it, and add more salt or vinegar if needed.
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