Posted by: wasatchprotocol | April 15, 2011

Recipe: Green Aioli Sauce

After a day out in the backcountry on Sunday, my buddies and I decided that chicken tacos would be the ticket.  Cue the normal ingredients: Corn torillas, shredded chicken w/ some tequila lime seasoning, refried beans, cheese, tomatoes, and lettuce.  Many folk will top everything with salsa, but we weren’t having any of that.

Instead, I made a quick green aioli sauce that was super tasty.  Here’s the recipe.  I’ve made one modification since, which was a decrease in the amount of oil.

1 cup mayo

2 tablespoons lemon juice

4 cloves garlic, peeled

1/4 teaspoon salt

1/2 cup lightly packed coarsely chopped Italian parsley.  Or basil.

1 teaspoon grated lemon peel

1/4 cup olivedoil

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne red pepper

Throw it in the food processor and mix.  Chill until the food is ready.  Apply liberally.

A variation is to use 1 egg and 1 cup of olive oil instead of of the mayo and little bit of oil.  This is essentially mayo from scratch.



  1. […] was necessary to relieve the legs, followed by massive chicken tacos at Paul’s topped with a solid green aioli sauce that I made (first time).  Back at Steve’s, I packed my things and got a few hours of sleep […]

  2. You’ll have to make this again and we can add a photo.

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