Garlic Aioli Recipe

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

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

Lemon juice: Freshly squeezed lemon juice brightens the aioli with a zesty tang.

Dijon mustard: Adds a subtle depth and slight spiciness to the aioli.

Salt: Enhances the overall flavor of the aioli.

Black pepper: Provides a hint of heat and complexity to the aioli.

To achieve a smoother and more flavorful garlic aioli, consider using a microplane to finely grate the garlic instead of mincing it. This will ensure the garlic is evenly distributed throughout the aioli and will release more of its natural oils, enhancing the overall taste.

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

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic; use about ⅛ teaspoon of garlic powder for each clove of garlic.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess, though it will slightly alter the flavor profile.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can replace dijon mustard, though it has a milder flavor and less complexity.

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

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

• To keep your garlic aioli fresh, transfer it to an airtight container. This will help maintain its flavor and prevent it from absorbing other odors in the fridge.
• Store the container in the refrigerator. The aioli will stay fresh for up to one week. Make sure to give it a quick stir before each use to keep it smooth and well-mixed.
• If you plan to freeze the aioli, spoon it into a freezer-safe container, leaving a bit of space at the top for expansion. Seal the container tightly.
• Label the container with the date so you can keep track of how long it has been stored. Frozen garlic aioli can last up to two months.
• When you're ready to use the frozen aioli, transfer it to the refrigerator to thaw overnight. Avoid thawing it at room temperature to prevent any risk of bacterial growth.
• Once thawed, give the aioli a good stir to restore its creamy texture. If it appears separated, a quick whisk will bring it back to its original consistency.
• For the best flavor, use the thawed aioli within a few days. Remember, freshly made garlic aioli always tastes the best, so try to make it in smaller batches if possible.

• Gently stir the garlic aioli to ensure even consistency before reheating.
• Use a double boiler: Place the garlic aioli in a heatproof bowl over a pot of simmering water. Stir continuously until it reaches the desired temperature.
• Microwave method: Place the garlic aioli in a microwave-safe container. Heat on low power in 10-second intervals, stirring between each interval to avoid overheating.
• Stovetop method: Pour the garlic aioli into a small saucepan. Warm over low heat, stirring constantly to prevent separation.
• Avoid direct high heat: High temperatures can cause the mayonnaise base to separate, so always use gentle heat and stir frequently.
• If the garlic aioli separates, whisk vigorously or use an immersion blender to bring it back to a smooth consistency.

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

• Whisk: A utensil used to blend the ingredients until smooth and well combined.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Measuring cups: Used to measure the mayonnaise accurately.

• Measuring spoons: Used to measure the lemon juice, dijon mustard, salt, and black pepper precisely.

• Citrus juicer: A tool to extract freshly squeezed lemon juice.

• Refrigerator: Used to store the aioli if not serving immediately.

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

Lemon juice shortcut: Opt for bottled lemon juice to avoid squeezing fresh lemons.

Combine ingredients in a food processor: Speed up the mixing process by using a food processor instead of whisking by hand.

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

Batch preparation: Double the recipe and store extra aioli for future use, reducing the need to make it frequently.