Garlic Mayonnaise Aioli Recipe

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

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

Lemon juice: Freshly squeezed to add a bright and tangy note.

Dijon mustard: Provides a subtle heat and depth of flavor.

Salt: Enhances the overall taste of the aioli.

Black pepper: Adds a hint of spice and complexity.

When mincing garlic, use a microplane or garlic press to achieve a finer texture, which will blend more seamlessly into the mayonnaise. This ensures a smoother aioli and a more evenly distributed garlic flavor.

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

• mayonnaise - Substitute with sour cream: Sour cream offers a similar consistency and tanginess, making it a good alternative to mayonnaise.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots have a milder flavor and can add a subtle garlic-like taste. Use about 1 tablespoon of minced shallots for each clove of garlic.

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

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar provides the necessary acidity and a slightly different but complementary flavor.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in place of Dijon mustard, though it has a milder flavor. Adjust the quantity to taste.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile to Dijon but with added texture from the mustard seeds.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor. Use sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for 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 taste profile.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness. Use in smaller quantities to avoid making the aioli too spicy.

• To keep your garlic mayonnaise aioli fresh, store it in an airtight container. This prevents any unwanted flavors from seeping in and keeps the aioli tasting its best.

• Place the container in the refrigerator. The cool temperature will help maintain the aioli's texture and flavor. It can be stored this way for up to one week.

• If you plan 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 you made the aioli. This will help you keep track of its freshness and ensure you use it within a safe time frame.

• When you're ready to use the frozen aioli, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the aioli's creamy consistency.

• Once thawed, give the aioli a good stir to reincorporate any separated ingredients. This will restore its smooth, creamy texture.

• Avoid refreezing the aioli after it has been thawed. For the best flavor and texture, use it within a few days of thawing.

• If you notice any changes in color, texture, or smell, it's best to discard the aioli. Freshness is key to enjoying the full flavor of your garlic mayonnaise aioli.

• If you must reheat garlic mayonnaise aioli, do so gently to avoid breaking the emulsion. Use a double boiler method by placing the aioli in a heatproof bowl over a pot of simmering water. Stir continuously until it reaches the desired temperature.
• Alternatively, you can warm it slightly in the microwave. Place the aioli in a microwave-safe bowl and heat on low power in 10-second intervals, stirring in between to ensure even warming.
• For a more controlled approach, use a sous-vide machine. Seal the aioli in a vacuum bag and immerse it in a water bath set to a low temperature (around 120°F or 49°C). Heat for about 10-15 minutes, then transfer to a serving dish.
• If you prefer not to reheat, consider serving the aioli at room temperature. Take it out of the refrigerator about 30 minutes before serving to allow it to warm up naturally.
• Remember, reheating mayonnaise-based sauces can be tricky. If the aioli separates, you can try to re-emulsify it by whisking in a small amount of lemon juice or dijon mustard until it comes back together.

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

• Whisk: A tool to blend the ingredients smoothly and ensure they are well combined.

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

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

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

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

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

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

Pre-measured ingredients: Buy pre-measured ingredients like mayonnaise and dijon mustard to cut down on prep time.

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

Batch preparation: Make a larger batch and store in the refrigerator for future use.