Casablanca Aioli

Yield: 1¼ Cup

1 Cup Mayonnaise

2 Tablespoons Olive Oil

1 1/2 Tablespoons Casablanca Seasoning

Juice of 1 Lemon

1/2 Teaspoon Granulated Garlic

1/2 Teaspoon Hawaiian Alaea Salt

1/2 Teaspoon Ground Pink Peppercorns

Chives for Garnish (optional)

You must remember sitting in a restaurant and listening to your waiter romance a dish by using words like “pesto” – or “aioli?” Well, you don’t need to be impressed by that any longer, now that you’ve learned to make our simple versions of those condiments right in your own kitchen. And now, you can impress your own guests, every time you use them. In this recipe, we have taken a page out of a North African recipe; but we’ve saved ourselves (and you) a lot of time by using our Casablanca Seasoning Blend as the star of the show. We think you’ll enjoy this as a dipping sauce for Tradewinds Sweet Potato Fries or Bacon Wrapped Scallops. Give it a try, and you’ll be hooked!


Place all ingredients in a small bowl. Whisk to combine and refrigerate for at least an hour before using. This will allow the ingredients to develop into a unique flavor all its own.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe

Adapted for Home Chefs

from the North African

Classic Harissa.Complex, fiery hot, and spicy, Casablanca our version of the versatile North African blend used to season meats, poultry, couscous, legumes, soups, and stews. When blended with olive oil, it also makes a flavorful paste and condiment. 

Casablanca Seasoning (a.k.a. Harissa) from MorningStar Kitchen
Hawaiian Alaea
Sea Salt
Harvested from Hawaii's
clay-lined salt ponds, this
salt is ideal for Home Chefs who want to distinguish themselves. It locks in the moisture and flavor of grilled and roasted meats; and its robust earthy and sweet flavors make it perfect for brines, rubs, marinades, and more. 
Hawaiian Alaea Sea Salt from MorningStar Kitchen
Pink Peppercorns
While they have a fresh,
peppery flavor, pink
peppercorns are not
pepper. They are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns from MorningStar Kitchen