Garlic Aioli Recipe

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

Garlic: Adds a robust and aromatic flavor that is essential to the aioli.

Lemon juice: Freshly squeezed lemon juice adds a bright and tangy note to balance the richness of the mayonnaise.

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

Salt: Enhances the overall flavor of the aioli.

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

When preparing garlic for your aioli, consider using a microplane grater instead of mincing with a knife. This will create a finer paste, allowing the garlic to blend more seamlessly into the mayonnaise, resulting in a smoother and more evenly flavored sauce.

• 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 ⅛ teaspoon per clove to achieve a similar flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a tangy flavor similar to lemon juice and can be used in equal amounts.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can replace dijon mustard, though it will be slightly less spicy and more tangy.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less visually noticeable.

• Refrigeration: Transfer the garlic aioli to an airtight container. Ensure the lid is tightly sealed to prevent any odors from the fridge from seeping in. Store in the refrigerator for up to one week. The flavors will meld together beautifully over time, enhancing the garlicky goodness.

• Freezing: While mayonnaise-based sauces like garlic aioli can be frozen, they may separate upon thawing. If you choose to freeze it, place the aioli in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to one month. To use, thaw in the refrigerator overnight and whisk to recombine if it separates.

• Portion Control: For convenience, consider freezing the aioli in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This method allows you to thaw only what you need, reducing waste and maintaining freshness.

• Labeling: Always label your containers with the date of preparation. This helps you keep track of how long the garlic aioli has been stored, ensuring you use it within the safe time frame.

• Avoid Contamination: When using the aioli, always use a clean spoon to scoop out the desired amount. This prevents any bacteria from contaminating the remaining sauce, ensuring it stays fresh and safe to eat.

• Reviving Thawed Aioli: If the texture of your thawed garlic aioli seems off, a quick whisk or blend can help restore its creamy consistency. Adding a touch of lemon juice can also brighten up the flavors if they seem muted after freezing.

• Method 1: Gentle Warm Water Bath

  1. Fill a bowl with warm water, ensuring it's not too hot to avoid cooking the mayonnaise.
  2. Place the container of garlic aioli in the warm water.
  3. Let it sit for a few minutes, stirring occasionally until it reaches your desired temperature.

• Method 2: Room Temperature Revival

  1. Remove the garlic aioli from the refrigerator.
  2. Let it sit at room temperature for about 15-20 minutes.
  3. Stir well before serving to ensure even consistency.

• Method 3: Microwave with Caution

  1. Transfer the garlic aioli to a microwave-safe bowl.
  2. Microwave on low power (20-30%) in 10-second intervals.
  3. Stir between intervals to ensure even heating and prevent separation.

• Method 4: Stovetop Simmer

  1. Place the garlic aioli in a heatproof bowl.
  2. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
  3. Stir continuously until the aioli is gently warmed through.

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

• Whisk: A whisk helps to blend the mayonnaise, garlic, lemon juice, dijon mustard, salt, and black pepper until they are well incorporated.

• Garlic press: A garlic press makes mincing the garlic cloves quick and easy, ensuring a fine texture.

• Measuring spoons: Measuring spoons are used to accurately measure the lemon juice, dijon mustard, salt, and black pepper.

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

• Chef's knife: A chef's knife is used to mince the garlic cloves finely.

• Spatula: A spatula can be useful for scraping down the sides of the bowl to ensure all ingredients are well mixed.

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

Lemon juice concentrate: Opt for bottled lemon juice instead of squeezing fresh lemons to speed up the process.

Pre-made mayonnaise: Use store-bought mayonnaise to avoid making it from scratch.

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

Prepare in advance: Make the aioli ahead of time and store it in the fridge to save time on the day you need it.