If there’s a category in the family of sauces that’s uniquely American, it’s probably dips, that group of cold or room-temperature mayonnaise, sour cream or ketchup-based accompaniments to chips, nachos, vegetables or battered meats.
Most dips have one thing in common: They are umami-forward. Umami, of course, is that savory flavor found in soy sauce, ketchup, dried mushrooms, dried onions, garlic, and hard-aged cheeses.
This Parmesan Aioli has a strong umami taste, which comes from the enormous amount of grated Parmesano Reggiano in the recipe. It’s best served as a sauce for a platter of roasted, boiled or grilled vegetables, but it’s just as good as a dip for chips or crackers, as a spread for sandwiches or even as an accompaniment for barbecue.
If you don’t feel like making your own aioli, simply fold the parmesan, parsley and hot sauce into a good-quality aioli or mayonnaise.
John Broening is a chef and writer based in Denver
Parmesan Aioli
Makes about 3 cups
Ingredients
Juice and zest of 2 lemons
2 egg yolks
4 cloves garlic, minced
½ teaspoon dry mustard
Salt and freshly ground pepper
2 cups canola oil
2 tablespoons extra virgin olive oil
Few shots hot sauce
4 tablespoons finely chopped parsley
1 cup grated Parmesan, preferably Reggiano
Directions
Place the lemon juice, lemon zest, egg yolks, garlic, dry mustard, salt and pepper in the bowl of a food processor and mix until well blended.
With the food processor running, slowly add the canola oil to emulsify, then the extra virgin olive oil.
Fold in the hot sauce, parsley and parmesan.
If necessary, add a few tablespoons of hot water to thin out the aioli. It should have the consistency of sour cream.
