{"product_id":"aioli-dip-wuerzmischung","title":"Aioli Dip Seasoning Mix","description":"\u003ch2\u003eWajos Aioli Dip Seasoning Blend. Almost 40 percent garlic, sea salt, lemon, and parsley – the seasoning blend that turns into aioli with mayonnaise and yogurt in half an hour.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Aioli Dip Seasoning Blend\u003c\/strong\u003e is a dry seasoning blend made from 39.2 percent garlic, sea salt, pepper, lemon granules, 2.5 percent parsley, and olive oil, 115 g from Dohr on the Moselle. Not a ready-made dip in a jar, not an aioli made from oil and egg, and not a mild garlic cream, but a powder that you mix yourself with mayonnaise and yogurt – bold, salty, and distinctly garlicky. The blend itself is vegan.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eAioli Dip Seasoning Blend from Wajos\u003c\/strong\u003e sits between two paths, both of which have their drawbacks. Homemade aioli made from oil, egg, and garlic is great when it succeeds – and tends to separate if the oil is added too quickly or the kitchen is too warm. Ready-made aioli from a jar always turns out well, but often tastes like the glass. The seasoning blend is the third way: one teaspoon of powder, mayonnaise, yogurt, thirty minutes of rest, done. Alongside Patatas Bravas, it is our most frequently purchased Wajos dip – the tin that is requested before every barbecue night.\u003c\/p\u003e\n\n\n\u003ch3\u003eGarlic at the front, salt and lemon behind, parsley as a green edge\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen you open the tin, it smells like dried garlic – distinct and direct. Garlic makes up almost 40 percent of the blend, and you can taste it: this dip is an aioli like the one served with potatoes in Spain, far removed from a delicate garlic mayonnaise thing for the faint-hearted. Sea salt is in second place, followed by pepper and lemon granules, which provide a light acidity and brighten up the garlic. Parsley adds color and a green tone, olive oil rounds it off. The blend contains no added flavorings – just the ingredients listed on the tin.\u003c\/p\u003e\n\n\n\u003cp\u003eTo be honest: the mixture is salty. 31 grams of salt per 100 grams is intentional because the salt balances out in the finished dip – one teaspoon of powder seasons 100 grams of mayonnaise and yogurt. There is no need for extra salt, and anyone who doubles the dose will end up with a salty, very sharp garlic dip. It gets rounder the longer it sits: it tastes better after thirty minutes than after five.\u003c\/p\u003e\n\n\n\u003cp\u003eFor those who want a classic, dairy-free aioli made from oil and garlic, this seasoning blend is not suitable – it is designed for mayonnaise and yogurt. If you prefer it milder and expect less garlic, reach for the \u003ca href=\"\/en\/products\/caf-de-paris-dip-wuerzmischung\"\u003eCafé de Paris Dip Seasoning Blend\u003c\/a\u003e with herbs.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor potatoes, grilled meat, on bread, and in potato salad\u003c\/h3\u003e\n\n\n\u003cp\u003eHere is how to make the dip. Mix one teaspoon of the blend, which is five grams, with one tablespoon of lukewarm water and let it swell briefly. Then stir in 50 grams of mayonnaise and 50 grams of yogurt, cover, and place in the refrigerator for thirty minutes. If you like it creamier, use more mayonnaise; if you want it lighter, use more yogurt or quark. Using crème fraîche makes it thicker and more acidic.\u003c\/p\u003e\n\n\n\u003cp\u003eThe first dish to serve it with is potatoes: baked potatoes, fries, potato wedges, fried potatoes. Then everything from the grill – neck steak, chicken skewers, bratwurst, grilled vegetables, corn on the cob. Served with vegetable sticks made of carrots, cucumber, and bell peppers, it’s the dip that gets finished by the parents at children's birthday parties. On toasted white bread with tomatoes, it makes for a summer dinner, and in a wrap with chicken and salad, it replaces the sauce.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also works well in the kitchen: a spoonful of mixed dip in potato salad, on baked fish fillets, with shrimp from the pan, or as a sauce for pan-seared salmon. The dry blend can also be used directly – half a teaspoon over baked potatoes with oil before they go into the oven, or stirred into herb butter. Use it sparingly, however: the salt is already in there.\u003c\/p\u003e\n\n\n\u003cp\u003eThe blend is not suitable for dishes that cook for a long time – the garlic becomes bitter, and the parsley loses its color. Once mixed, the dip keeps in the refrigerator for two to three days, that is the limit; and anyone who has to go to the office the next day will still notice the garlic.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Baked potatoes with sea salt, served with aioli from the tin and a small bowl of \u003ca href=\"\/en\/products\/patatas-bravas-sauce\"\u003ePatatas Bravas sauce\u003c\/a\u003e – the Spanish tapas combination that replaces the grill at our place on rainy Fridays.\u003c\/p\u003e\n\n\n\u003ch3\u003eBlended in Dohr on the Moselle instead of in Andalusia\u003c\/h3\u003e\n\n\n\u003cp\u003eAioli comes from the Mediterranean, but this blend comes from Dohr near Cochem on the Moselle. That is where Wajos produces the majority of its roughly 900 items – the spice blends and dips are among them, they are put together in-house and tested in their own laboratory before a tin leaves the building. Over 80 employees work there for a family business that has set itself the goal of \"working in a controlled smaller way.\"\u003c\/p\u003e\n\n\n\u003cp\u003eThe name Wajos is built from three names: Walter Josef Oster. He comes from a winemaking family in Ediger-Eller that has been making wine for 15 generations and opened a liqueur manufactory next to the winery in the 1980s. From the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into the Wajos brand: the first store opened in Trier in 2008, and today they are found all over Germany – and in every one, the dip tins are on the shelf next to the cremas.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe tin for barbecue nights, children's birthday parties, and the pantry\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Aioli blend is the tin for anyone who grills regularly in the summer. Anyone who wants to save themselves the trouble of whisking aioli or dislikes buying a jar that has to be finished in three days should keep it in their cupboard. 115 grams are enough for about twenty portions of dip – a whole summer. Stored in a dry, dark place, the blend lasts a long time and is always ready when guests drop by spontaneously.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it fits into a barbecue package with the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip Seasoning Blend\u003c\/a\u003e, its spicy sister, or with a barbecue sauce. All dips and rubs are on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. The blend is not suitable for anyone who needs to eat a low-salt diet, or for people who can only tolerate traces of garlic – here, it is the main ingredient.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eGarlic, sea salt, lemon – the seasoning blend from the Moselle, which turns into the dip for everything from the grill with mayonnaise and yogurt in thirty minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"115 g","offer_id":57548226625868,"sku":"047WAJ0003","price":8.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/aioli-dip-wuerzmischung-woo-eigen.png?v=1790955017","url":"https:\/\/leniundhans.at\/en\/products\/aioli-dip-wuerzmischung","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}