Goat Cheese Aioli

 If you’re looking for a quick sauce that’s sure to add some wonderful flavors to anything, this is your recipe.

Portobello Mushroom & Salmon Burger doused in goat cheese aioli

What is aioli?

Aioli originated in the South of Spain and Southern France. The name translates to “Garlic and Oil.” The original recipe for aioli included garlic, salt, and olive oil, but there are now other varieties of aioli recipes that include mayo, lemon, with or without egg yolks. Either type, this delicious sauce is used for dipping, drizzling, or topping any dish.

What’s the difference between aioli and mayonnaise?

Mayo and Aioli are similar in that they are both creamy sauces, but they are actually pretty different. One of the ways they are different is the way they are made. Mayo is made using egg yolks, Canola Oil, and lemon juice.  While traditional aioli is made using garlic, olive, and salt. Some people believe that aioli and mayo are the same because of modern varieties of aioli recipes. Some of these include garlic, olive oil, salt, egg yolk, and lemon juice, making it more like mayo.

What can Goat Cheese Aioli be used on?

Goat Cheese Aioli can be used on numerous dishes. Drizzled over fish, crab cakes, burgers, fries, or even salads. The versatility of this Aioli recipe is endless.

How long is homemade aioli good for?

Homemade aioli that does not contain egg yolk can last up to 10 days if stored properly and refrigerated . If it does contain egg yolk, it has a much shorter shelf life of around 3 days in the refrigerator.  This goat cheese aioli recipe should last about 7 days if stored in the fridge in an airtight container or jar. 

Portobello Mushroom & Salmon Burger doused in goat cheese aioli

Goat Cheese Aioli

Goat Cheese Aioli - If you're looking for a quick sauce that's sure to add some wonderful flavors to anything this is your recipe.
Prep Time: 5 minutes

Ingredients

  • 4 tablespoons 2 ounces of goat cheese
  • 1 tablespoon lemon juice
  • 2 teaspoons pesto sauce
  • 1 ½-2 tablespoons almond milk
  • 1 teaspoon olive oil

Instructions

  • Add all ingredients into a food processor and pulse until smooth.
  • Refrigerate in an air-tight container.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

Meet Meiko

Hey Friend, Hey!

Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

Did you make a recipe? Tag @MeikoAndTheDish so I can find you!

Never miss a recipe again!

Get the latest recipes straight to your inbox

Tried the recipe or have a question? Let me know what you think. Leave a comment.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

More recipes to fall in love with

Meet Meiko

Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

Popular Favorites

Sidebar ad space

Instagram

@Meikoandthedish

Sign up for email updates

Sidebar ad space

Scroll to Top