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 for a classic aioli.

Lemon juice: Freshly squeezed lemon juice adds a bright and zesty flavor, balancing the richness of the mayonnaise.

Dijon mustard: Provides a subtle tang and depth of flavor, enhancing the overall taste of the aioli.

Salt: Enhances the flavors of the other ingredients and adds seasoning.

Black pepper: Adds a touch of heat and complexity to the aioli.

When preparing garlic for your aioli, consider using a microplane grater instead of mincing with a knife. This will create a finer paste, allowing the garlic to blend more seamlessly into the mayonnaise, resulting in a smoother and more evenly flavored sauce.

• 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, though you may need to adjust the quantity to achieve the desired flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess, making it a good alternative to lemon juice.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but be mindful of the additional liquid it introduces.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile, often described as more earthy.

• To keep your garlic aioli fresh, transfer it to an airtight container. This prevents any unwanted odors from seeping in and keeps the flavors intact.
• Store the container in the refrigerator. The cool temperature helps maintain the creamy texture and prevents the mayonnaise from spoiling.
• For optimal freshness, consume your garlic aioli within 5-7 days. The lemon juice and garlic can start to lose their potency after this period.
• If you need to freeze the aioli, spoon it into a freezer-safe container, leaving some space at the top for expansion. This ensures the aioli doesn't burst the container as it freezes.
• Label the container with the date of preparation. This helps 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 gradual thawing process helps maintain its creamy consistency.
• Once thawed, give it a good stir to reincorporate any separated ingredients. The dijon mustard and lemon juice might separate slightly, but a quick mix will bring it back to its original texture.
• Avoid refreezing the aioli after it has been thawed. The repeated freezing and thawing process can alter its texture and flavor, making it less enjoyable.

• Gently stir the garlic aioli to ensure it's well-mixed before reheating.
• Place the garlic aioli in a microwave-safe bowl.
• Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splattering.
• Heat on low power (about 30% to 50%) for 10-15 seconds.
• Stir the garlic aioli and check the temperature. Repeat heating in 10-second intervals if necessary, stirring each time.
• Alternatively, you can reheat the garlic aioli on the stovetop. Place it in a small saucepan over low heat.
• Stir continuously to prevent the mayonnaise from separating.
• Once warmed to your desired temperature, remove from heat immediately.
• Avoid overheating to maintain the creamy texture and prevent the garlic aioli from breaking.

• Mixing bowl: A large container 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 fresh lemon juice easily.

• Refrigerator: Used to store 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 shortcut: Use bottled lemon juice instead of squeezing fresh lemons to cut down on prep time.

Combine ingredients in a blender: Speed up the mixing process by combining all ingredients in a blender or food processor.

Pre-made mayonnaise: Opt for high-quality store-bought mayonnaise to avoid making it from scratch.

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