This Cajun Aioli is a quick and easy recipe-it's ready in under five minutes. Combine all the ingredients, gently stir, and you have a delicious dipping sauce ready in a flash using staple ingredients.
Make a big dip with French fries or jalapeño poppers, and I'm right there, feeling Louisiana's sunshine and warm, humid weather.
I guess sometimes we all need a bit of warmth and coziness, even if it's not summer. I love having flavorful aioli on hand to bring extra comfort to any meal.
Now, let's learn how to make this creamy and comforting Cajun aioli with mayonnaise and Cajun seasoning.
While the classic aioli is made with olive oil and egg, our simplified version uses mayonnaise and retains its classic flavors.
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Why You'll Love This Recipe?
⭐️It's super delicious with a creamy texture.
⭐️Family's favorite dipping sauce.
⭐️Economical than store-bought options.
Cajun Aioli Ingredients
- Mayonnaise: I have used store-bought mayo, usually from the nearby Costco, in big jars. However, feel free to use homemade mayo, vegan mayo, light mayo, avocado, or olive oil mayo.
- Lemon juice: Brighten up the flavors.
- Fresh garlic and garlic powder: We are combining them because they have different values.
- Smoked paprika: We emphasize smoked paprika, as it accentuates the dip.
- Onion powder: Works as a thickening agent and a flavor enhancer.
- Oregano: Its flavor is magnificent when combined with onion and garlic powders.
- Dijon mustard sauce: It gives a punch and balances the other ingredients.
How To Make Cajun Aioli Sauce?
- Combine mayonnaise, minced garlic, onion powder, garlic powder, smoked paprika, lemon juice, Dijon mustard, and dried oregano in a mixing bowl.
- Whisk the ingredients until smooth, then serve as a dipping sauce alongside your favorite appetizers, spring onions, and French fries.
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♨️How To Adjust The Heat Level?
This Cajun aioli sauce has a mild heat, mainly from garlic. You can lower the heat further by reducing the amount of garlic and smoked paprika.
Add a pinch of cayenne pepper to enhance the heat, add minced jalapeno peppers, or use a spicy mustard sauce instead of regular mustard.
Storage & Reheating
Repurpose the leftovers as a dip, spread them on sandwiches, add them to salad dressing, or even throw them into other dishes.
Transfer the Cajun aioli sauce to the refrigerator within an hour of making it for the best results. It can be stored in the fridge for up to a week.
I wouldn't recommend freezing this recipe, as the mayonnaise may separate, and the texture can become crumbly once thawed. However, if you still prefer to freeze it, you can restore its creamy texture by stirring it well just before serving.
Frequently Asked Questions
You can serve this Cajun aioli with various dishes, such as onion rings, French fries, and burgers, as a salad dressing (like this fresco salad).
To make this sauce vegan, substitute the mayonnaise with a vegan mayonnaise alternative. This will still give you a creamy texture and rich flavor.
Yes, you can make mayonnaise from scratch using the traditional method. For the homemade aioli, whip raw eggs with olive oil, a pinch of lemon juice, and salt.
Yes, you can prepare this sauce in advance. Whip up all the ingredients together, store it in the refrigerator, and give it a quick stir before serving to the best flavors and texture.
More Recipes To Try
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📖 Recipe
Cajun Aioli Recipe
Ingredients
- 1 cup mayonnaise
- 1 teaspoon garlic
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard sauce
- ½ teaspoon oregano dried
Instructions
- In a mixing bowl, add mayonnaise, minced garlic, onion powder, garlic powder, smoked paprika, lemon juice, Dejon mustard sauce, dried oregano.
- Using whisk combine all the ingredient together.
- And serve as dipping sauce with appetizers.
Notes
- You can reduce the heat level by lowering the amount of smoked paprika and garlic.
- Add a pinch of cayenne pepper or minced jalapeno peppers to increase the heat.
- Store in the refrigerator within an hour of preparation and keep for up to a week. Freezing is not recommended, as the mayonnaise may separate.
- Give it a quick stir before serving for the best texture.
Nutrition
Additional Info
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Fabulous flavor! Made this to go with homemade fried fish sandwiches. Definitely will be making it again.
This was a very delicious dip for our french fries this week! Spicy!