Something really exciting happened about a month ago. I got to sit down and have dinner with some of the amazing people behind Tessemae’s All Natural. If you aren’t yet familiar, Tessemae’s is a real foods company based in Annapolis, Maryland that produces some of the most delicious bottled salad dressings, marinades and sauces out there.
They pride themselves on using high quality ingredients and relying on spices, herbs and infused flavor rather than cheap oils, sugar and additives like so many of their competitors.
Every single bottle hosts a legend of little stamps that clearly state if that flavor is “Gluten Free“, “Sugar Free“, “Paleo“, “Vegan” and even “Whole30 Approved“. Yep, how cool is that? Click here to see all of the stamps.
For me, working with Tessemae’s was a no-brainer. Not only do I already buy and use their products, but I love and support everything that this brand stands for.
You all know that I rarely post any sponsored content on here – not because I don’t get offers every week – but because I need to feel that I can represent the brand 100% and already seamlessly use the products in my daily life.
Tessemae’s fits the bill and when we decided to work together, I knew immediately that I would share my secret Two-Ingredient Aioli with you.
Since most of Tessemae’s dressings are Olive Oil based and include lemon juice as the 2nd or 3rd ingredient, making a quick Aioli is seamless and insanely easy. The best part is that you can have a richly flavored sauce, dip or spread in less than five minutes – with just two ingredients!
SOME OF THE WAYS I USE TESSEMAE AIOLI:
- First and foremost, slather the Spicy Buffalo Aioli on a Burger (see picture above) wrapped in a crispy organic iceberg lettuce leaf, preferably with some good quality, thick cut bacon.
- Whenever I get a craving for thick and creamy salad dressing, I make a Two-Ingredient Aioli and have an amazing non-dairy alternative that hits the spot.
- We use the Lemon Garlic anywhere and everywhere we would normally use mayonnaise. It is perfect for a quick tuna salad lunch!
- Serve one or more of the flavored Aioli’s as a veggie dip (as long as you are OK with serving raw eggs).
- Obviously, we already discussed the Buffalo Bacon Burger situation but these are an easy vessel to add major flavor to pretty much any sandwich or burger.
- Lastly, as a drizzle or sauce over quickly cooked salmon or grilled chicken. Those are usually my “boring” foods when I am in a rush but lately I have been using a squeeze bottle to drizzle one of the Aioli’s over them and let me tell you, they are not boring anymore. It’s awesome.
- The Lemon Garlic Aioli makes a fabulous topping for my Paleo Weeknight Salmon Cakes.
- If you don’t want to consume raw eggs, click here for an easy tutorial on How To Coddle An Egg.
- While I have tried this technique with six of Tessemae’s Dressings, I have not tried it with every single one so understand that it may not work across the entire product line. Do not try to make an Aioli from the Fat-Free Dressings as the basis of Aioli is Oil + Egg – that will definitely not work
- My favorites are Lemon Garlic, Southwest Ranch and Hot Wing Sauce (aka Buffalo). They are closely followed by the Balsamic, Cracked Pepper and Lemon Chesapeake. These are the six that I have made Two Ingredient Aioli with.
- Tessemae’s All Natural compensated me to talk about their products to you, however, all of my opinions and thoughts about the product are mine.
- ½ cup Tessemae’s All Natural Dressing (Olive Oil Based)
- 1 large egg
- food processor or blender
- Begin by cracking the egg into the bowl of the food processor. If you have a blender, you can use that but note that high-powered blenders tend to need more volume to run continuously so I recommend either a food processor or regular old blender.
- Measure ½ cup of Tessemae’s All Natural Dressing into a measuring cup. Turn on the food processor (you want it to run continuously) and *slowly* begin to drizzle in the dressing. The slower the better, it should take about 5 minutes to fully incorporate the dressing into the egg. If you pour or stream in the dressing too quickly, the Aioli will not emulsify properly.
- The Aioli doesn’t usually come together until the end, when at least ¾ or more of the dressing has been drizzled in so don’t get frustrated if it looks “loose” and you are getting to the end of the ½ cup of dressing.
- The finished product should be thick enough that if you stick your finger in, it coats your finger and doesn’t fall off.
- Use a spatula to transfer the Aioli to a glass jar or container, store in the fridge and use within 5 days. Note that the Aioli will get a bit thicker as it set in the fridge. Enjoy!