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  • Bow River Fish Blend Aioli

    March 31, 2023 2 min read

    Bow River Fish Blend Aioli

    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


    1. Add the egg to the food processor and process for 20 seconds.
    2. Add the mustard, vinegar, lemon juice, and salt. Process for another 20 seconds. Stop blending and scrape the sides and bottom of the bowl with a spatula.
    3. Turn the food processor on and begin to slowly add the oil, a few drops at a time, until about a quarter of the oil has been added. This step might seem tedious, but it's essential to add the oil slowly for it to emulsify properly.
    4. When the sauce begins to thicken, increase to a very thin stream of oil, instead of drops, until the full amount has been added.
    5. Stop blending and scrape the sides and bottom of the bowl with a spatula.
    6. Add the Bow River Fish Blend and process for another 10-15 seconds to combine.
    7. 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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