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Aioli Garlic Barbeque Sauce and Lemmon all Purpose Marinade

Aioli, olive oil based "flavor enhancers" are from rooted in Southern Europe and have olive oil, herbs and lemon as base. Usually these recipes are simple, but effective in pronouncing the original taste of the food.

As usually is the case there are as many tastes as there are people, some even seem to think their taste is better than others. I won't debate this here but you like what you like.

Don't drown a Filet Mignon in Tomato Ketchup

As a rule of thumb I would say go for the flavor enhancing sauces or marinades when using very fine meats and seafood's. Don't drown a filet mignon in Tomato Ketchup. For the rest, do what you like most.Olive Oil

The recipes:

Aioli  - Garlic - Olive Oil Based Barbecue or Grill Sauce.

Aioli the original garlic sauce the way it is made for centuries in the "Provence" area in Southern France The sauce is easy to make when you use a blender. But you still won't find many in that area and there were non a few decades ago.

The secret in the recipe is the fine grain of the garlic paste we are going to make. It was a lot of work before a machine could give us a hand.

Make sure to use the real Extra Vergine Olive Oil, this is the first press from the olive. And has the best taste.

If you can lay your hands on it use a French variety. French Olive Oil has a special taste. They are only picked when ripe and therefore never have a bitter aftertaste, depending on the soil they have a fruity, or soft taste.

All French Olive Oils are under heavy quality control and you can recognize them by the " Appellation d'Origine Controle (AOC)" certificate.

BasilThis kind of olive oil is rather expensive, but you won't need much and the taste of your dishes will dramatically improve.

Aioli is great on all meats from the grill or barbecue.

You will need

  • 4 Cloves of Garlic
  • 1 Cup Milk
  • 5 tbsp. Extra Vergine Olive Oil
  • salt

Tools : Blender


Peal the Garlic Cloves and clean them. Heat the milk to a boil and add the Garlic. Boil for about 10 minutes and pour the milk off. Put the boiled cloves in a blender and add some salt.

Blend them until you have a very fine paste. Put this garlic paste in a bowl and while stirring slowing add the olive oil. Keep stirring until you have added all the olive oil and have a nice homogeneous sauce.

Lemon Marinade - All Purpose Basis

This Marinade is perfect to pre prepare various meat and fish dishes. The lemon will soften the meat and the herbs will add to the natural taste.

 A good marinade like this is simple but will shorten the preparation time of the meat so it holds its taste.

Use this as a base marinade and use herbs to "fine tune" the marinade to the meat or seafood in question.

Fish is great with the lemon marinade when combined with dill or fennel seeds
Rosemary and white meat are made for each other.

Preparation of the basic Marinade Sauce

  • 4 - 5 tbsp. Lemon Juice
  • 8 tbsp. extra vergine olive oil
  • fine fresh herbs
  • pepper and salt


Take a bowl add the lemon juice and salt. Make sure the salt completely dissolves.

While you stir the lemon/salt mixture slowly add the olive oil.
Add the chopped fresh herbs.

That's it, now you have a perfect marinade that will do the job. In simplicity one recognizes the master.

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