Aioli Recipe

Minced garlic: fresh garlic cloves finely chopped to give the aioli its strong, savory flavor

Mayonnaise: a creamy base that makes the sauce smooth and rich

Lemon juice: freshly squeezed to add a bright, zesty touch

Dijon mustard: adds a subtle sharpness and depth to the sauce

Salt: enhances all the flavors in the aioli

Freshly ground black pepper: adds a little heat and complexity

When you’re mixing the minced garlic with the mayonnaise and other ingredients, whisking smoothly is the trick that makes everything come together just right. Here’s a simple way to do it without making a mess or leaving lumps:

1. Use a medium-sized bowl so the ingredients have enough room to move around.
2. Hold your whisk firmly but comfortably, and start stirring slowly in a circular motion.
3. Gradually speed up your whisking as the ingredients begin to blend.
4. Keep the whisk close to the bottom of the bowl to avoid splashing.
5. Stop once the mixture looks smooth and creamy, with no clumps of garlic or mustard visible.

Whisking like this helps the lemon juice and dijon mustard mix evenly into the mayonnaise, so every bite of your aioli tastes balanced and fresh. If you whisk too fast or use a bowl that’s too small, you might end up with splatters on your counter or uneven flavor pockets. Taking it slow at first keeps your kitchen clean and your sauce silky.

I remember the first time I made aioli, I whisked too hard and ended up with lemon juice all over my shirt! Now I always remind myself to start slow and enjoy the process. Also, if you don’t have a whisk handy, a fork works just fine—just takes a little more patience. Either way, once you get that smooth, creamy texture, you’ll know you nailed it.

• 2 cloves minced garlic - Substitute with ½ teaspoon garlic powder: Garlic powder provides a similar flavor profile and is more convenient if fresh garlic is unavailable.

• 1 cup mayonnaise - Substitute with 1 cup Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture while being lower in fat and calories.

• 1 tablespoon freshly squeezed lemon juice - Substitute with 1 tablespoon white wine vinegar: White wine vinegar provides a similar acidity and brightness to the aioli.

• 1 teaspoon dijon mustard - Substitute with 1 teaspoon whole grain mustard: Whole grain mustard has a similar tangy flavor with a slightly different texture.

• ¼ teaspoon salt - Substitute with ¼ teaspoon sea salt: Sea salt can be used interchangeably with table salt and may offer a slightly different mineral content.

• ¼ teaspoon freshly ground black pepper - Substitute with ¼ teaspoon white pepper: White pepper provides a similar heat and flavor without the black specks, which can be preferable for a smooth aioli.

• Store your freshly made aioli in an airtight container to maintain its creamy texture and prevent it from absorbing other odors in the fridge.
• For optimal freshness, place the container in the coldest part of your refrigerator, typically the back of the bottom shelf.
• If you plan to use the aioli within a day or two, simply keep it refrigerated. It will stay fresh and flavorful for up to 2 days.
• To freeze aioli, spoon it into a freezer-safe container, leaving a bit of space at the top to allow for expansion.
• Label the container with the date to keep track of its freshness. Aioli can be frozen for up to one month.
• When ready to use, thaw the aioli in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of spoilage.
• Once thawed, give the aioli a good stir to restore its smooth consistency. If it appears slightly separated, whisk it vigorously until it’s well combined.
• Remember, while freezing can extend the shelf life of aioli, it may slightly alter its texture. Freshly made aioli always offers the best flavor and creaminess.

• Gently bring the aioli to room temperature by letting it sit on the counter for about 15-20 minutes. This will help maintain its creamy texture and prevent it from breaking.
• If you prefer a slightly warmer aioli, place the container in a bowl of warm water for a few minutes. Be careful not to use hot water, as it can cause the mayonnaise to separate.
• Stir the aioli well before serving to ensure all ingredients are evenly distributed and the texture is smooth.
• Avoid using a microwave, as the high heat can cause the aioli to break and become oily.

• Mixing bowl: A large bowl to combine all the ingredients smoothly and evenly.

• Whisk: Essential for blending the ingredients together to achieve a smooth and creamy texture.

• Garlic press: Useful for mincing the garlic cloves finely, ensuring even distribution in the aioli.

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

• Citrus juicer: Handy for extracting freshly squeezed lemon juice without seeds.

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

• Storage container: Ideal for refrigerating the aioli if not serving immediately.

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.

Pre-made aioli base: Start with a store-bought aioli and add your own flavors to customize it.

Mix in a food processor: Use a food processor to quickly blend all ingredients together.

Batch preparation: Make a larger batch and store it in the fridge for up to 2 days.