Give your aioli a sweet and aromatic twist by folding in rich maple syrup. This unique version of homemade mayo blends luscious maple syrup into a creamy aioli base for an unforgettable sweet and savory maple aioli recipe.
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Bring a wonderfully sweet and nutty depth of flavor to your dishes with this incredible maple aioli sauce! It’s creamy, rich and beautifully infused with the cozy essence of pure maple syrup. It’s the magical condiment recipe you didn’t know you needed until now.
Craving a unique, decadent aioli blend?
You’ll fall in love with this maple-kissed version! We start with our signature velvety homemade aioli recipe as the creamy foundation. Then, we fold in pure maple syrup and a pinch of cinnamon to create an easy sauce that’s both sweet and savory.
The maple adds such an irresistible warmth and light natural sweetness that makes this aioli downright addictive. It’s the perfect balance of indulgence and fresh flavor. Use this versatile sauce for dipping, drizzling, or slathering on everything from roasted veggies to proteins to sandwiches. We first tried it when we wanted an adult French toast loaded with pulled pork, and since then, we’ve been whipping this up as an unexpected sweet aioli for all sorts of dishes!
Our recipe guide ensures you nail the proper emulsion and can tweak the maple intensity to suit your taste. With just a few simple ingredients, you’ll have a gourmet aioli that brings an extra dimension of deliciousness to any dish and not just those sweet potato fries. Get ready to maple-fy your life!
Ingredients for Maple Aioli
- Egg yolk
- Lemon Juice
- Mustard
- White Vinegar
- Kosher Salt
- Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
- Maple Syrup
- Cinnamon
Girl Carnivore Expert Recipe Tips
When it comes to this aioli, real maple syrup is important. Splurge. The viscosity and flavor are exactly what this homemade mayo needs to achieve the perfect creamy texture.
Add a pop of grated nutmeg or even clove for a deeper seasonal flavor to this aioli. It’s will be as unexpected and welcomed as our turmeric aioli recipe.
How to Use
This is a fun, unexpected, sweet, and yet savory dipping sauce or drizzle for so many dishes. It’s amazing with pulled pork, like we initially tested it on. But it’s also great for so many pork recipes. Try it with your roasted rack of pork or even a spiral sliced ham at the holiday dinner table (both Thanksgiving and Christmas) or with a grilled pork tenderloin on any day of the week.
This is a great sauce for jazzing up veggies like roast potatoes or roasted butternut squash. It’s fun as a sandwich spread for leftover chicken paninis or to jaz up an easy weeknight meal like one pan chicken and veggies. And it’s great paired with a roasted chicken power bowl loaded with greens, beets and carrots.
And if you really want a fun recipe, try it on our New England Brunch Burger, loaded with everything, even a fried egg.
How to Store sweet maple Aioli
Store leftover maple mayo in a glass jar (a mason jar) or airtight container in the fridge for up to 7 days. Give it a good stir when ready to use.
This homemade mayo can not be frozen as the emulsification doesn’t hold up to the freeze/thaw process. It’s best made fresh.
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Maple Aioli
Recommended Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup. Avocado oil or your favorite nutral flavored oil
- 1 tbsp maple syrup
- ¼ tsp cinnamon
Instructions
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off white, emulsifying into mayonnaise.
- Add the maple syrup and cinnamon and pulse a few more times to combine.
- Spoon into a resealable jar and chill until ready to use.
Notes
Nutrition
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How to Make maple Aioli Step-by-Step
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off white, emulsifying into mayonnaise.
- Add the maple syrup and cinnamon and pulse a few more times to combine.
- Spoon into a resealable jar and chill until ready to use.
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