If you’ve ever eaten at Cava Restaurant in Portsmouth, NH, you know they have a gift for balancing bold flavors with refined presentation. This summer, we teamed up with their team to create a dish that captures the best of both worlds—smoky grilled baby octopus with a creamy, spicy Piri Piri Aioli. Developed by Chef Hillary as part of our SKORDO x Cava Portsmouth collaboration, this sauce combines our fiery Piri Piri Seasoning with lemon, bacon fat, and garlic for a rich, versatile condiment. Whether you’re a local looking to recreate your favorite Portsmouth restaurant flavors at home or a visitor who wants a taste of the Seacoast after your trip, this aioli is a must-make.
Read the full SKORDO x Cava Portsmouth collaboration story
Yield: about ¾ cup
Ingredients
- 1 ea egg yolk
- ½ teaspoon dijon mustard
- ½ ea garlic clove (microplane or mortar and pestle) – a paste is ideal
- ½ cup canola oil
- 2½ tablespoons bacon fat
- 1 teaspoon SKORDO Piri Piri Seasoning
- 1 tablespoon cider vinegar
- ½ teaspoon honey
- Zest and juice of ¼ lemon
- ¼ tablespoon kosher salt (about ¾ teaspoon)
Instructions
- Warm bacon fat just slightly so that it is in a liquid form. Combine with canola oil and set aside – allowing mixture to come to room temp. Please note – the temperature of this bacon fat/canola oil mixture is critical: too hot and it will cook the eggs, too cold and the bacon fat will start to solidify and restrict the flow of oil. You should be able to hold the measuring cup in your hand with no heat emitting from the container.
- Carefully separate the egg yolk from the white. In a food processor with the blade attachment – add the egg yolk, dijon mustard, and garlic paste.
- Turn food processor on and allow yolk, mustard and garlic to combine. We are also creating air pockets in the yolk mixture so the bacon fat/oil blend has something to hold on to – let spin about one minute.
- Slowly drizzle the bacon fat and canola oil combination into the food processor. A little at a time – as the aioli base becomes stable you will be able to stream the oil mixture in faster – but very important to start out slow. Adding the oil too fast will cause the yolk to break – and you will unfortunately have to start over.
- Use the cider vinegar, lemon juice, and a touch of water (about 2 teaspoons max) to thin the egg and oil mixture as needed. The goal is a smooth, spreadable consistency (i.e. mayonnaise). Remember – we can always make the final product thinner – but once we add liquid it is very difficult to make this thicker again.
- Add the remaining seasonings to the food processor – kosher salt, lemon zest, and piri piri seasoning. Combine well. Taste the aioli! The amount of piri piri is totally up to you – make this appropriate to the spice level and preference of the crowd you are hosting.
Sandwiches & Burgers
- Spread on grilled chicken sandwiches or turkey clubs for smoky-spicy richness.
- Slather on burgers—especially beef, lamb, or veggie patties—for a flavor boost.
- Use instead of mayo in a BLT (bacon-on-bacon magic).
Seafood
- Drizzle over grilled shrimp skewers or seared scallops.
- Serve as a dip for fried calamari or crab cakes.
Vegetables
- Toss with roasted potatoes or sweet potato wedges.
- Spoon over charred broccoli or roasted Brussels sprouts.
- Spread on grilled corn instead of butter, then sprinkle with extra piri piri seasoning.
Eggs
- Dollop on breakfast sandwiches or egg wraps.
- Swirl into shakshuka or alongside a poached egg on avocado toast.
Grilled Meats
- Serve with roast chicken or pork tenderloin as a table sauce.
- Brush onto grilled steak during the last minute of cooking for a glossy finish.
Snacks & Starters
- Stir into canned tuna or shredded chicken for a spicy-sweet salad filling.
- Use as a dip for fried zucchini, onion rings, or roasted chickpeas.
- Spread thinly on crostini and top with smoked salmon or roasted peppers.
