Garlic Aioli Recipe

Mayonnaise: The creamy base of the aioli, providing a rich and smooth texture.

Garlic: Adds a robust and pungent flavor, essential for a true garlic aioli.

Lemon juice: Freshly squeezed, it adds a zesty brightness that balances the richness of the mayonnaise.

Dijon mustard: Brings a subtle tang and depth of flavor to the aioli.

Salt: Enhances all the flavors and ensures the aioli is well-seasoned.

Black pepper: Adds a hint of spice and complexity to the aioli.

When making garlic aioli, ensure that the garlic is minced as finely as possible. This will help distribute the flavor evenly throughout the sauce and prevent any large chunks from overpowering each bite. Using a microplane or a garlic press can achieve a finer mince than chopping with a knife.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture similar to mayonnaise but with fewer calories and added protein.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use about ¼ teaspoon of garlic powder for each clove of garlic.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a similar tangy flavor, though it is slightly less acidic than lemon juice.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in place of dijon mustard, though it has a milder flavor and less complexity.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, but be cautious of the additional liquid.

• black pepper - Substitute with white pepper: White pepper can be used in place of black pepper, offering a similar heat but with a slightly different flavor profile.

• Store your freshly made garlic aioli in an airtight container. This helps to maintain its freshness and prevents any unwanted odors from seeping in.
• Keep the container in the refrigerator. The cool temperature will help to preserve the mayonnaise base and keep the garlic flavor vibrant.
• For the best taste, consume your garlic aioli within 3-4 days. The flavors will be at their peak during this time.
• If you notice any separation or a change in texture, give it a good stir before using. This will help to reincorporate the ingredients.
• Avoid freezing garlic aioli. The mayonnaise base does not freeze well and can separate or become grainy when thawed.
• If you must freeze, consider making a fresh batch instead. The quality and flavor of garlic aioli are best enjoyed fresh.

• Gently whisk the garlic aioli to ensure it's well combined before reheating.
• Place the garlic aioli in a microwave-safe bowl.
• Heat in the microwave on low power for 10-15 seconds, stirring halfway through to ensure even heating.
• Alternatively, you can warm it gently on the stovetop. Place the garlic aioli in a small saucepan over low heat, stirring constantly until it reaches the desired temperature.
• Avoid overheating to prevent the mayonnaise from separating.
• Once warmed, give it a final stir and taste to adjust seasoning if necessary.

• Mixing bowl: A mixing bowl is essential for combining all the ingredients together smoothly.

• Whisk: A whisk helps to blend the ingredients thoroughly and achieve a smooth consistency.

• Garlic press: A garlic press is useful for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Measuring spoons ensure you add the correct amounts of lemon juice, dijon mustard, salt, and pepper.

• Refrigerator: The refrigerator is necessary for chilling the aioli to let the flavors meld together.

• Cutting board: A cutting board provides a stable surface for mincing the garlic.

• Chef's knife: A chef's knife is used for finely mincing the garlic cloves.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Lemon juice concentrate: Substitute freshly squeezed lemon juice with lemon juice concentrate to cut down on prep time.

Pre-made aioli base: Start with a pre-made aioli base and add your own seasonings to customize the flavor quickly.

Batch preparation: Make a larger batch of garlic aioli and store it in the fridge for up to a week to save time on future meals.