Garlic Aioli Recipe

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

Garlic: Adds a robust and aromatic flavor, essential for any aioli.

Lemon juice: Provides a fresh, tangy brightness that balances the richness.

Dijon mustard: Adds a subtle tang and depth of flavor.

Salt: Enhances all the other flavors in the aioli.

Black pepper: Adds a mild heat and complexity.

When preparing the garlic for this aioli, make sure to mince it as finely as possible. This ensures that the garlic is evenly distributed throughout the sauce and prevents any large chunks from overpowering the flavor. Using a microplane or a garlic press can help achieve a finer texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture while being lower in fat and calories.

• mayonnaise - Substitute with sour cream: Sour cream offers a tangy flavor that complements the other ingredients well.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can add a different dimension to the aioli.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, though it will slightly alter the taste profile.

• lemon juice - Substitute with white vinegar: White vinegar provides the necessary acidity but lacks the citrus notes.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used, though it has a milder flavor compared to dijon mustard.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor with added texture from the mustard seeds.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness, so use sparingly.

• To keep your garlic aioli fresh, store it in an airtight container. This will prevent any unwanted flavors from seeping in and keep the aioli tasting its best.
• Place the container in the refrigerator. The cool temperature will help maintain the aioli's texture and flavor.
• For optimal freshness, consume the aioli within 5-7 days. Beyond this period, the flavors may start to deteriorate, and the texture could change.
• If you need to freeze the aioli, transfer it to a freezer-safe container. Make sure to leave some space at the top, as the aioli will expand when frozen.
• Label the container with the date before placing it in the freezer. This will help you keep track of how long it has been stored.
• When you're ready to use the frozen aioli, transfer it to the refrigerator to thaw overnight. This gradual thawing process will help maintain its creamy consistency.
• After thawing, give the aioli a good stir to reincorporate any separated ingredients. If the texture seems off, you can whisk in a little more mayonnaise to bring it back to its original creaminess.
• Avoid refreezing the aioli once it has been thawed. This can affect the texture and flavor, making it less enjoyable to eat.

• Method 1: Room Temperature

  • Remove the garlic aioli from the refrigerator.
  • Let it sit at room temperature for about 15-20 minutes.
  • Stir well before serving to ensure the lemon juice and dijon mustard are well mixed.

• Method 2: Warm Water Bath

  • Fill a bowl with warm (not hot) water.
  • Place the container of garlic aioli in the warm water.
  • Let it sit for about 5-10 minutes, stirring occasionally.
  • Ensure the mayonnaise does not get too warm to avoid separation.

• Method 3: Microwave (with caution)

  • Transfer a small portion of the garlic aioli to a microwave-safe dish.
  • Microwave on low power for 10-15 seconds.
  • Stir well and check the temperature.
  • Repeat if necessary, but be cautious to avoid overheating.

• Method 4: Gentle Stovetop Heating

  • Place the garlic aioli in a small saucepan.
  • Heat on the lowest setting, stirring constantly.
  • Remove from heat as soon as it reaches the desired temperature.
  • Be careful not to overheat to prevent the mayonnaise from breaking.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Whisk: Used to blend the ingredients until smooth and well combined.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Measuring spoons: Essential for accurately measuring the lemon juice, dijon mustard, salt, and black pepper.

• Measuring cup: Used to measure out the mayonnaise accurately.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Refrigerator: To store the aioli if not serving immediately.

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

Measure ingredients ahead: Measure out the mayonnaise, lemon juice, dijon mustard, salt, and black pepper before you start mixing.

Use a food processor: Combine all ingredients in a food processor for a quicker, smoother blend.

Make in bulk: Double the recipe and store the extra aioli in the fridge for future use.

Pre-mix dry ingredients: Mix the salt and black pepper together beforehand to streamline the process.