Garlic Aioli Recipe

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

Garlic: Freshly minced to infuse the aioli with a robust and aromatic flavor.

Lemon juice: Adds a bright and tangy note, balancing the richness of the mayonnaise.

Dijon mustard: Contributes a subtle tang and complexity to the aioli.

Salt: Enhances the overall flavor of the aioli.

Black pepper: Adds a hint of spiciness and depth to the condiment.

To achieve a smoother and more flavorful garlic aioli, consider using a microplane to grate the garlic instead of mincing it. This will create a finer texture and help the garlic blend more seamlessly into the mayonnaise. Additionally, let the mixture sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld together.

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

• mayonnaise - Substitute with sour cream: Sour cream offers a similar consistency and a slightly tangy taste, which can mimic the richness of mayonnaise.

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

• minced garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients in the aioli.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement 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 work well in aioli.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used as a substitute, though it has a milder flavor compared to dijon mustard.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with added texture from the mustard seeds.

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

• salt - Substitute with celery salt: Celery salt provides a salty flavor with an additional hint of celery, adding a unique twist to the aioli.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile and a more subtle appearance.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicy kick, though it is much hotter than black pepper, so use sparingly.

• To store your garlic aioli, transfer it into an airtight container. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator. The aioli should be kept at a consistent, cool temperature to ensure it stays safe to eat.
• For optimal flavor and quality, consume the garlic aioli within 5-7 days. Beyond this period, the taste and texture may begin to degrade.
• If you wish to freeze the aioli, spoon it into a freezer-safe container, leaving a bit of space at the top to allow for expansion.
• Seal the container tightly and label it with the date. This will help you keep track of how long it has been stored.
• When ready to use, thaw the garlic aioli in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Once thawed, give the aioli a good stir to reincorporate any separated ingredients. The texture may be slightly different, but it should still be delicious.
• Remember, once thawed, do not refreeze the garlic aioli. It’s best to use it up within a few days for the best taste and safety.

• Method 1: Gentle Warm Water Bath

  • Fill a bowl with warm (not hot) water.
  • Place the container of garlic aioli in the warm water.
  • Let it sit for a few minutes, stirring occasionally until it reaches the desired temperature.
  • This method ensures the mayonnaise base doesn't separate or curdle.

• Method 2: Room Temperature Revival

  • Remove the garlic aioli from the refrigerator.
  • Let it sit at room temperature for about 15-20 minutes.
  • Stir well before serving to ensure even consistency.

• Method 3: Microwave with Caution

  • Transfer a small amount of garlic aioli to a microwave-safe dish.
  • Microwave on low power (10-20% power) for 10-second intervals.
  • Stir between intervals to prevent overheating and separation.
  • Be cautious as microwaving can easily cause the mayonnaise to break.

• Method 4: Stir in Fresh Ingredients

  • If the garlic aioli has thickened too much, add a small amount of lemon juice or a teaspoon of water.
  • Stir vigorously to incorporate and achieve a smoother texture.
  • This method can also refresh the flavors, making it taste freshly made.

• 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 spoons: Used to measure the exact amounts of lemon juice, dijon mustard, salt, and black pepper.

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

• Refrigerator: Used 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 concentrate: Opt for bottled lemon juice concentrate to avoid squeezing fresh lemons.

Pre-measured ingredients: Measure out all ingredients beforehand to streamline the mixing process.

Electric whisk: Use an electric whisk to combine ingredients quickly and achieve a smooth consistency.

Batch preparation: Make a larger batch and store it in the refrigerator for future use, reducing the need for frequent preparation.