Seaweed aioli

aioli with lofoten seaweed arctic ocean greens

Aioli is sharp and rich, fragrant and creamy all in one! Originally from the Mediterranean, aioli has become popular all over the world. It goes with everything, and it’s endlessly customisable. We like ours with seaweed, because it gives an extra boost of vitamins and minerals, not to mention a lovely umami flavour which brings out the notes of the other ingredients. Traditional aioli is made without egg yolks, but it’s more common these days to use them to help emulsify the oil and bring that luxurious texture to the finished sauce.

Ingredients:

1 egg yolk

1 tbsp mustard

1 tbsp white wine vinegar

1 tbsp Dulse flakes (or Arctic Ocean Greens)

3 tbsp water

1 tsp Arctic Seaweed Salt

180ml neutral oil

3 garlic cloves, minced

Directions:

Soak the Dulse in the water for 15 minutes.

In a food processor, add all the ingredients except for the oil and seaweed salt. Blend together, then whilst the processor is running on a low speed, slowly add the oil in a steady drizzle.

When the aioli is thick and smooth, season to taste with the seaweed salt.

If you enjoyed this seaweed aioli, you might like the following recipes:

Poke bowl with salmon and seaweed

Potato blinis with sour cream and algae pearls

Potato blinis with algae pearls

Seaweed tartare

Recipe product

Simple, delicious and healthy!

Arctic Ocean Greens is a blend of hand harvested wakame and dulse, with no added salt.These seaweed flakes have a subtle umami flavour that enhance the other flavours of your meal

It’s an ideal choice if you are seeking a balanced diet, looking to reduce salt intake without compromising on flavour, or for vegans and vegetarians who want umami taste and a plant-based source of iodine.

It pairs beautifully with seafood, soups and stews, as well as in bread and baked goods. You can also use it in smoothies, porridge or yoghurt.