Brazilian Farofa Aioli is a thick, crunchy-creamy condiment made by folding toasted cassava flour and crushed peanuts into a homemade garlic aioli. It comes together in 30 minutes from mostly pantry staples. If you want something genuinely different to put next to grilled chicken or a burger, this is worth the small effort.
The technique that matters
Two things decide whether this works. First, toast the cassava flour low and slow, stirring constantly — it goes from raw to scorched faster than you expect, and unevenly toasted flour tastes bitter in patches. You want an even golden color throughout before you pull it off the heat. Second, when you make the aioli, add the olive oil in a very thin, slow stream while whisking without stopping. Rush that step and the emulsion breaks into a greasy puddle. Once the farofa is fully cooled, fold it into the aioli gently — stirring too hard crushes the texture you just built.
What can go wrong
- Aioli splits: If the mixture turns oily and grainy, whisk a fresh egg yolk in a clean bowl and slowly drizzle the broken mixture into it as if starting over. It usually comes back together.
- Farofa clumps in the aioli: This happens when the farofa is still warm. Let it cool completely to room temperature — even 10 minutes in the fridge helps — before folding it in.
- Peanuts turn soggy: Crush them coarsely, not to a paste. Fine peanut powder absorbs moisture from the aioli immediately and loses all crunch within minutes of mixing.
- Dish tastes flat: Cassava flour is mild and needs salt at both stages — in the farofa and again in the aioli. Taste the finished mix before serving and adjust; under-seasoning is the most common complaint.
- Onion overwhelms everything: Five minutes of sautéing is the minimum to mellow raw onion bite. If your onion pieces are large, give them a full seven minutes over medium heat before adding the flour.
Ingredient notes
- Cassava flour: Not the same as tapioca starch — they behave differently. Look for it in Latin grocery stores or the international aisle. In a pinch, fine breadcrumbs toasted in butter will give you a similar crunchy, absorbent texture, though the flavor is milder.
- Toasted peanuts: Raw peanuts work if you toast them yourself in a dry skillet for 4–5 minutes first. Salted roasted peanuts from a jar are fine — just hold back on added salt until you taste the finished dish.
- Olive oil: Extra virgin is called for, but a neutral oil like avocado or light olive oil makes a slightly less assertive aioli, which actually lets the farofa flavors come through more clearly — skip the strongly flavored extra virgin if that’s all you have and it’s been open a while.
- Dijon mustard: Helps the emulsion hold. Yellow mustard works as a swap; use the same amount.
Storage and reheating
Store the finished farofa aioli in an airtight container in the refrigerator for up to 2 days. Because it contains raw egg yolk, don’t leave it at room temperature for more than 2 hours. The farofa will soften as it sits — that’s normal, but if you want more crunch on day two, stir in a small handful of freshly toasted cassava flour or crushed peanuts just before serving. Freezing is not recommended; the aioli base breaks on thawing and the texture won’t recover. If you used the mayonnaise substitution instead of raw egg yolk, the shelf life is the same — 2 days refrigerated.
Brazilian Farofa Aioli
Ingredients
For the Farofa
- 1 cup cassava flour toasted for a nutty flavor
- 2 tablespoons butter unsalted
- 1 medium onion finely chopped
- 1 pinch salt to taste
- ¼ cup toasted peanuts crushed
For the Aioli
- 1 large egg yolk
- 1 clove garlic finely minced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- ¾ cup olive oil extra virgin
- 1 pinch salt to taste
Instructions
- To prepare the Farofa: In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent and aromatic, about 5 minutes. Stir in the cassava flour and toast gently, stirring frequently, for about 3-4 minutes until it turns a golden hue. Season with a pinch of salt and mix in the crushed peanuts. Set aside to cool.
- To prepare the Aioli: In a medium bowl, whisk the egg yolk, minced garlic, Dijon mustard, and lemon juice together until well combined. Slowly drizzle in the olive oil, whisking continuously, until the mixture emulsifies into a smooth, creamy consistency. Season to taste with a pinch of salt.
- Assemble the dish: Gently fold the cooled farofa into the aioli mixture until well combined. Adjust seasoning if necessary. Serve immediately or chill slightly before serving.
Notes
Nutrition
FAQ
Can I use store-bought mayonnaise instead of making the aioli from scratch?
Yes, and it’s a solid shortcut. Use about ¾ cup of good-quality mayo in place of the egg yolk and oil, then whisk in the minced garlic, Dijon, and lemon juice as directed. The texture will be slightly thicker and the flavor a little milder, but the dish still works well.
Where do I find cassava flour if my regular grocery store doesn’t carry it?
Latin or Brazilian grocery stores are the most reliable source. Many larger supermarkets stock it in the natural foods or gluten-free aisle under brands like Anthony’s or Bob’s Red Mill. Online retailers are also an easy option if you plan to make this more than once.
Can I make the farofa and aioli separately ahead of time?
Yes — that’s actually the smarter approach. Make the aioli up to 24 hours ahead and refrigerate it covered. Toast the farofa and store it at room temperature in a sealed container for up to a day. Fold them together only when you’re ready to serve so the farofa stays as crunchy as possible.
What can I serve this with besides grilled meat?
It works well as a spread on a burger or sandwich, a dip for thick-cut fries, or a topping for a grain bowl. The crunchy, garlicky texture holds up next to bold flavors, so it pairs naturally with anything smoky or charred.
Can I swap the peanuts for something else due to allergies?
Coarsely chopped toasted cashews or sunflower seeds both work well as replacements. Keep the pieces fairly chunky — you want texture contrast in the finished dish, not a smooth paste blended into the aioli.
If you liked this one
- Hawaiian Teriyaki Burger — another great match for this aioli
- Angus Bacon Guacamole Burger — try it with a bold homemade topping
- Korean Rice Bulgogi Burger — another globally inspired build
- Ultimate Guacamole Bacon Burger — pairs well with creamy nutty sauces