We love fish & chips, but we're not big fans of the boring tartar sauce that usually accompanies it. Making your own dipping sauce is very quick and easy and will elevate your crispy fried fish into something sublime!
This aioli is made with simple pantry ingredients, and it gets its fresh and delicious flavour from our very own Bow River Fish Blend. Dill, black pepper and shallots stand out beautifully in the creamy, lemony base, making this an ideal accompaniment for fried fish, crab cakes, fish sandwiches and so much more. Trust us, your bottled tartar sauce days will be over as soon as you take the first bite.
Please Note: This recipe works best with a small food processor or a blender. You can also use an immersion blender. If your food processor is quite large you might want to double to recipe to ensure there is enough volume for the aioli to properly emulsify.
1 cup canola or avocado oil
1 large egg at room temperature
1 Tbsp Bow River Fish Blend
1 Tbsp Dijon mustard
1 Tbsp red or white wine vinegar
1 tsp fresh lemon juice
½ tsp Kosher Salt
Taste the aioli and add extra salt, lemon juice, or vinegar if you like. If the aioli seems too thin, slowly stream in more oil with the processor running until it thickens to the desired consistency.
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