Basil Aioli Recipe

Basil leaves: Fresh and aromatic, these leaves bring a vibrant, herbal flavor to the aioli.

Garlic: Minced to release its pungent, savory taste, adding depth to the aioli.

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

Lemon juice: Freshly squeezed to add a bright, tangy note that balances the richness of the mayonnaise.

Salt: Enhances the overall flavor, making each ingredient shine.

Black pepper: Freshly ground to add a hint of spice and complexity.

To achieve a perfectly smooth basil aioli, make sure to finely mince the garlic before adding it to the blender. This ensures that the garlic is evenly distributed throughout the mixture, preventing any large chunks from disrupting the texture. Additionally, use a high-quality mayonnaise as the base to enhance the overall flavor. For an extra burst of freshness, consider adding a small amount of lemon zest along with the lemon juice.

• fresh basil leaves - Substitute with fresh spinach leaves: Fresh spinach leaves provide a similar texture and a mild flavor that can complement the aioli well.

• fresh basil leaves - Substitute with fresh parsley: Fresh parsley offers a bright, slightly peppery taste that can stand in for basil in many recipes.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though you may need to adjust the quantity to taste.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic and can be a good alternative.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture, making it a healthier alternative to mayonnaise.

• mayonnaise - Substitute with sour cream: Sour cream can provide a similar creamy texture and tangy flavor as mayonnaise.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar provides the necessary acidity and a subtle flavor that can replace lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile, so use it sparingly.

• Store your freshly made basil aioli in an airtight container. This will help maintain its vibrant flavor and prevent it from absorbing any unwanted odors from the fridge.

• Place the container in the refrigerator. The aioli should be kept at a consistent, cool temperature to ensure its freshness. It will stay good for about 5-7 days.

• If you plan to use the aioli over a longer period, consider freezing it. Transfer the aioli into a freezer-safe container or a resealable plastic bag. Flatten the bag to remove as much air as possible before sealing it.

• Label the container or bag with the date. 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 slow thawing process will help maintain the texture and flavor.

• Once thawed, give the aioli a good stir to reincorporate any separated ingredients. If the texture seems a bit off, you can blend it again to restore its smoothness.

• Avoid refreezing the aioli once it has been thawed, as this can compromise both its texture and flavor.

• Gently stir the basil aioli to ensure even consistency before reheating.
• Place the basil aioli in a microwave-safe bowl.
• Microwave on low power for 10-15 seconds, stirring halfway through to avoid overheating.
• Alternatively, use a double boiler by placing the basil aioli in a heatproof bowl over simmering water, stirring constantly until warmed.
• For a more controlled method, warm the basil aioli in a small saucepan over low heat, stirring frequently to prevent separation.
• If the basil aioli becomes too thick, thin it out with a small amount of lemon juice or water while reheating.

• Blender: Used to combine and blend all the ingredients until smooth.

• Measuring cups: Essential for accurately measuring the basil leaves and mayonnaise.

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

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

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

• Refrigerator: Needed to chill the aioli for at least 30 minutes before serving.

• Knife: Used for cutting and preparing the fresh basil leaves.

• Cutting board: Provides a safe surface for chopping the basil and garlic.

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

Pre-wash basil: Buy pre-washed basil leaves to skip the washing and drying step.

Lemon juice shortcut: Use bottled lemon juice instead of squeezing fresh lemons.

Blender efficiency: Use a high-speed blender to ensure the aioli blends quickly and smoothly.

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