Garlic Aioli Recipe

Mayonnaise: A creamy base that provides the rich texture of the aioli.

Minced garlic: Fresh garlic cloves finely chopped to infuse the aioli with a robust garlic flavor.

Lemon juice: Freshly squeezed to add a bright, tangy note that balances the richness of the mayonnaise.

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

Salt: Enhances the overall flavor of the aioli.

Black pepper: Freshly ground to add a hint of spice and depth.

When preparing garlic for this aioli, consider using a microplane grater instead of mincing with a knife. This technique ensures the garlic is finely grated, which helps it blend seamlessly into the mayonnaise mixture, resulting in a smoother and more evenly flavored aioli.

• 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 be used in place of minced 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 aioli if garlic is not available.

• freshly squeezed lemon juice - Substitute with white vinegar: White vinegar can provide the necessary acidity and tanginess similar to lemon juice.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidic profile and can be used as a direct substitute for lemon juice.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in place of Dijon mustard, though it has a slightly different flavor profile.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will also add a darker color to the aioli.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral content.

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

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spiciness, though it will change the flavor profile slightly.

• To keep your garlic aioli fresh and flavorful, transfer it to an airtight container. This will prevent any unwanted odors from mingling with your delicious creation.
• Store the container in the refrigerator. The cool temperature will help maintain the aioli's texture and taste.
• For best results, consume your garlic aioli within 3-4 days. The freshly squeezed lemon juice and minced garlic can lose their potency over time.
• If you need to freeze your aioli, spoon it into a freezer-safe container, leaving a bit of space at the top for expansion.
• Label the container with the date to keep track of its freshness.
• When you're ready to use the frozen aioli, transfer it to the refrigerator to thaw overnight. This gradual thawing process will help maintain its creamy consistency.
• Once thawed, give it a good stir to reincorporate any separated ingredients.
• Avoid refreezing the aioli after it has been thawed, as this can affect its texture and flavor.
• For an extra burst of freshness, consider adding a squeeze of lemon juice or a pinch of salt after thawing.

• Gently warm the garlic aioli by placing it in a heatproof bowl over a pot of simmering water. Stir occasionally until it reaches the desired temperature. This method helps maintain the creamy texture without breaking the emulsion.

• If you prefer a quicker method, microwave the garlic aioli in short bursts of 10-15 seconds, stirring in between to ensure even heating. Be cautious not to overheat, as this can cause the sauce to separate.

• For a more controlled reheating process, use a double boiler. Place the garlic aioli in the top part of the double boiler and gently heat over simmering water, stirring frequently until warmed through.

• If you have a sous vide machine, place the garlic aioli in a sealed bag and immerse it in a water bath set to a low temperature (around 120°F or 49°C). This method ensures even heating without the risk of curdling.

• To add a touch of smokiness, briefly warm the garlic aioli on a low-heat grill. Place it in a heatproof dish and cover with foil to prevent direct exposure to the flame. Stir occasionally until it reaches the desired warmth.

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

• Whisk: Used to mix the ingredients until smooth and well combined.

• Garlic press: Helps to mince the garlic cloves efficiently.

• Measuring spoons: Ensures accurate measurement of lemon juice, dijon mustard, salt, and black pepper.

• Measuring cup: Used to measure the mayonnaise accurately.

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

• Refrigerator: Keeps the aioli fresh if you decide to store it for later use.

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

Lemon juice alternative: Use bottled lemon juice if you don't have fresh lemons on hand.

Pre-made aioli base: Start with a pre-made aioli base and add your own flavors to customize it quickly.

Batch preparation: Make a larger batch of garlic aioli and store it in the fridge for up to a week.

Efficient whisking: Use an electric whisk to combine ingredients faster and more smoothly.