Squid Ink Aioli
This squid ink aioli is a total game changer! It’s rich and creamy with a hint of roasted, and that squid ink adds that unique twist. Perfect for dipping crispy calamari, drizzling over seafood, or even pairing with veggies. Plus, that gorgeous dark colour? It’s as impressive as it is delicious.
Ingredients
- 2 large egg yolks room temperature
- 1 tbsp squid ink
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 4 cloves roasted garlic or more to taste
- ½ cup extra virgin olive oil, or grapeseed oil or a neutral oil like grapeseed
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the top off a garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40–45 minutes until golden and soft. Let cool, then squeeze out 4 cloves for the aioli.
- In a medium bowl, whisk together the egg yolks, squid ink, lemon juice, Dijon mustard, and roasted garlic until smooth and fully combined. (see notes for substitutions)
- Slowly drizzle in the oil while whisking constantly. Keep whisking until the mixture thickens into a creamy, glossy aioli.
- Add salt and freshly ground black pepper to taste.
- Adjust the lemon juice or garlic if needed.
- Serve with fried calamari, grilled seafood, roasted vegetables, or slathered on crusty bread or sandwiches.
Notes
Variation: If you’re short on time, you can use ½ cup of store-bought mayonnaise instead of the egg yolks and oil. Just mix it with the squid ink, Dijon mustard, and roasted garlic. If using mayo, skip the lemon juice since mayo already has some tang. You can always add a little lemon later if you like it brighter.
- Roasted garlic adds a rich, mellow depth that complements the squid ink’s briny flavor. Feel free to add another clove if you like it bolder.
- Leftover roasted garlic? Don’t let it go to waste, spread it on toast, mash it into butter, stir it into pasta or mashed potatoes, or whisk it into salad dressings. Store in an airtight container in the fridge for up to 1 week.
- Aioli Too thick? Loosen the aioli with a few drops of cold water or extra lemon juice.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
