Simply the Best Garlic Aioli
Recipe Introduction
Fancy a dip that’s creamy, dreamy, and packed with flavour? Ever wondered how to make aioli at home? Well, my friend, you're in the right place.
This garlic aioli recipe is about to become your new go-to. Honestly, once you taste homemade aioli , you'll never go back to shop bought stuff.
What’s the Deal with Aioli?
Aioli, pronounced "eye-OH-lee," is basically a posh garlic mayonnaise. It hails from the Mediterranean, where sunshine and good food are a way of life.
This easy aioli recipe is a simple condiment, it's basically sunshine in a jar! It’s incredibly versatile and adds a massive flavour boost to just about anything.
This aioli recipe is super easy, I promise! We're talking about a 10-minute job. This garlic aioli recipe easy makes about one cup. That's enough for a good few servings.
Why You Need This Aioli in Your Life
One of the best things about this garlic aioli is the flavour punch it delivers. Garlic is known for its immune boosting properties, too.
This aioli is perfect for jazzing up a BBQ spread. Or for dipping chips on a Friday night. It makes every meal feel a little bit more special.
The best garlic aioli recipe is one that is adaptable and delicious!
Ready to dive in? Let's talk ingredients!
Ingredients & Equipment: Let's Get This Garlic Aioli Recipe Easy Sorted!
Okay, before we dive into making the best garlic aioli recipe ever, let's get our bits and bobs together. This aioli recipe is simple.
Don't worry, you don't need fancy gadgets. This is homemade aioli , after all!
Main Ingredients for the Garlic Aioli
- Garlic: 4 cloves , minced (about 12g ). Honestly, the quality of your garlic makes all the difference. Fresh, firm cloves are key. Nobody wants soft, manky garlic.
- Egg Yolk: 1 large , at room temperature (approx. 17g ). Room temperature is crucial. It helps the emulsion, you know?
- Lemon Juice: 1 tablespoon , freshly squeezed ( 15ml ). Fresh lemon juice is always best, innit?
- Dijon Mustard: 1 teaspoon ( 5ml ). Adds a nice tang.
- Olive Oil: ½ cup , extra virgin ( 120ml/110g ). Good quality olive oil is a must for that proper flavor.
- Neutral Oil: ¼ cup , like grapeseed or canola ( 60ml/55g ). Keeps it from being too olive-y.
- Seasoning: Salt and freshly ground black pepper, to taste.
Seasoning Notes: Flavor Bombs Away!
This garlic aioli is all about the balance. Garlic is the star, obviously. But lemon and mustard add zing. For extra flavour, try a pinch of smoked paprika.
It gives it a gorgeous smoky depth. If you want to spice it up, a dash of cayenne pepper works wonders.
Don't have Dijon mustard? A bit of yellow mustard will do in a pinch.
Equipment You'll Need for This Aioli Sauce
- Immersion Blender or Food Processor. I personally use an immersion blender. It's just so easy and less washing up. You could try doing it by hand, but honestly, who has the time?
- Measuring Cups and Spoons. Obviously.
- Small Bowl. For prepping bits.
- Spatula. For scraping and tasting.
And that's it. Making this garlic aioli recipe is easier than you think. Soon you'll be wondering what is aioli .
The answer is delicious, especially this garlic mayonnaise . Now, let's get cracking on how to make aioli !
Simply the Best Garlic Aioli : Creamy, Dreamy, & Garlicky Goodness
Fancy a bit of poshness with your chips? Forget boring old mayo! This garlic aioli recipe is the real deal.
It's intensely flavorful and creamy. Perfect for fries, sandwiches, or grilled veggies. Honestly, it's like the posh cousin of regular mayonnaise.
It is an easy aioli recipe . This homemade aioli is a breeze with an immersion blender or food processor. Even if you are not a chef.
Prep Like a Pro: The Mise en Place
First, mince 4 cloves of garlic finely. About 12g. No one wants big garlic chunks. Get out 1 large egg yolk (room temp, please!).
Squeeze 1 tablespoon of lemon juice (15ml). Measure out 1 teaspoon of Dijon mustard (5ml). You will also need ½ cup extra virgin olive oil (120ml/110g) and ¼ cup of neutral oil (60ml/55g).
Grab your salt and pepper. Don't forget those.
step-by-step: Your Garlic Aioli Recipe Easy Guide
- Mince the garlic. Seriously, mince it well.
- Combine 12g garlic, 17g egg yolk, 15ml lemon juice, 5ml Dijon, salt and pepper in a jar or food processor.
- Blend and slowly drizzle 120ml/110g olive oil in a thin stream.
- Once it thickens, drizzle in 55g neutral oil.
- Taste and adjust! Add more seasoning if needed.
- Chill for at least 30 minutes. This lets the flavors meld.
Ace That Aioli Sauce : Pro Tips for Success
Using a room temperature egg yolk helps it emulsify. Trust me, it does. Drizzle the oil very slowly. Patience is key to a stable aioli .
This way you will get the best garlic aioli recipe . Don't be shy with seasoning! Adjust the garlic to your taste.
More? Less? It's your call!
One time, I rushed adding the oil and the whole thing split. A right mess! Learn from my mistakes.
If you are thinking of a make-ahead option, this garlic mayonnaise lasts for about 3-4 days in the fridge.
Recipe Notes for Your Amazing Garlic Aioli
Alright, so you're about to make the best garlic aioli recipe ever. Ace! But before you dive in, let's chat about a few bits and bobs to make sure it's absolutely spot on.
Honestly, these are the things I wish I knew the first time I tried making homemade aioli .
Serving It Up Right: Plating & Pairings
Okay, so your garlic aioli is ready. Fab! Now, how do you show it off? A dollop next to some proper chips? Absolutely!
Try swirling it artistically on a plate of roasted veggies. Or, get this, use it as a fancy dip for crudités.
For drinks, think crisp white wine or even a refreshing G+T it cuts through the richness like a charm.
Storage Savvy: Keepin' It Fresh
So, you've got leftover aioli sauce . No worries. Pop it in an airtight container and it'll be grand in the fridge for about 3-4 days.
Freezing isn't really recommended for this easy aioli recipe ; it can get a bit weird and separated when it thaws.
When you're ready to tuck in again, just give it a good stir. Sorted!
Tweaking the Recipe: Variations on a Theme
Fancy a change? Easy peasy!
Want a vegan garlic aioli ? Swap the egg yolk for aquafaba. Boom. Dietary win! For a bit of seasonal flair, chuck in some roasted red peppers in summer.
Adds a lovely sweetness! The best garlic aioli recipe is one you can personalize, you know?
Nutrition Nitty Gritty: A Quick Look
Each serving of this garlic aioli recipe easy clocks in around 165 calories . So, moderation is key! But hey, it does have healthy fats from the olive oil and some antioxidants from the garlic aioli , so it's not all bad.
The garlic itself, you know, it has been linked to a ton of health benefits.
Honestly, making how to make aioli is easier than you think and tastes so much better than the shop bought stuff.
It will become the best garlic mayonnaise in your fridge. So, go on, give this garlic aioli recipe a go, you'll smash it!
Frequently Asked Questions
Help! My garlic aioli recipe split. What did I do wrong?
Splitting usually happens when the oil is added too quickly, overwhelming the emulsion. Think of it like a relationship - it needs to be built slowly! Next time, be sure to drizzle the oil in a very slow and steady stream while blending continuously.
You can also try starting over with a fresh egg yolk and slowly incorporating the broken aioli, drop by drop, as if it were oil.
Can I make this garlic aioli recipe ahead of time?
Absolutely! Garlic aioli actually benefits from sitting for a bit, as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. Just be sure to give it a good stir before serving, as some separation may occur.
I'm not a huge garlic fan. Can I reduce the amount of garlic in this garlic aioli recipe?
Of course! This recipe is just a starting point. Feel free to adjust the amount of garlic to your liking. Start with 2 cloves and taste as you go, adding more if needed. You can even roast the garlic for a milder, sweeter flavor, like you're auditioning for Bake Off!
Is it safe to use a raw egg yolk in garlic aioli?
While traditionally aioli uses raw egg yolk, there is a small risk of salmonella. If you're concerned, you can use pasteurized egg yolks, which are readily available in most supermarkets. Alternatively, you can use a cooked egg yolk, which is a safer option but may slightly alter the texture.
What are some fun variations I can try with my garlic aioli?
Garlic aioli is a blank canvas for flavor! Try adding a pinch of smoked paprika for a smoky twist, or a squeeze of lime juice for a zesty kick. Finely chopped fresh herbs like dill, parsley, or chives also work wonders.
For a spicy aioli, a dash of your favorite hot sauce (Sriracha, Tabasco or something like that) will certainly spice things up!
What's the best way to store my homemade garlic aioli, and how long will it last?
To keep your aioli fresh and delicious, store it in an airtight container in the refrigerator. Properly stored, it should last for up to 3-4 days. Discard it if you notice any changes in smell, color, or texture, just like that questionable curry from the local takeaway.
Simply The Best Garlic Aioli
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 165 |
|---|---|
| Fat | 18g |
| Fiber | 1g |
