Garlic Aioli Sauce Recipe

Aioli is a Provençal garlic oil sauce you can make to spice up your food. I’ve seen it used with black paella and sandwiches. There’s a version that’s used to add zing to shawarmas. It’s a favorite of garlic lovers, where you add as much as you need to satisfy your craving. You can also use it as a vegetable dip.

The simplest way to make aioli is to add freshly minced garlic to your favorite mayonnaise brand. One minced garlic clove added ¼ cup cup of mayonnaise, them mixed well and left to sit for 10 minutes will do for a late night, no cooking midnight snack. If you want a little more depth in the sauce, a dash of lemon juice added before mixing gives it a bit a of brightness.

Quick and Lazy Aioli

Ingredients

• ¼ cup mayonnaise

• 2 garlic cloves

• 1 teaspoon fresh lemon juice

Procedure

1. Peel garlic cloves.
2. Add mayonnaise, lemon juice, and garlic into a blender. Blend until garlic is fully incorporated into the mayonnaise.
3. Use as desired.

If you don’t want to use a blender, finely mince the garlic, then blend everything in a bowl until fully mixed.

I generally only make enough to use, and use it immediately. If you want a subtle garlic taste, you can mince the garlic first then sauté it in butter before adding to the mayonnaise.

Homemade Aioli

If you’re someone who wants to control everything that goes into your food, you’ll enjoy making this version of aioli. The choice of oil is dependent on your preference. Some people like the taste of olive oil, while others find it too strong. Use what you prefer, just make sure it is the best you have.

Ingredients

• 3 egg yolks

• 4 cloves garlic

• ½ lemon

• 150 mL (⅔ cup) vegetable oil or extra virgin olive oil

• sea salt to taste, start with ½ teaspoon

• freshly ground black pepper to taste, start with ½ teaspoon

• mustard powder to taste, start with ¼ teaspoon (optional)

Procedure

1. Measure out oil into a measuring cup. Set aside.
2. Separate egg yolks from egg whites. Use the egg whites in another recipe. Set aside.
3. Juice half a lemon. Make sure no seeds are in the juice. Set aside.
4. Get a blender. You can also use a food processor. Add egg yolks, garlic, lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon mustard powder into the blender pitcher. Cover blender. Blend well until garlic is fully minced.
5. The blender’s cover will have a hole with a removable cover. Take out the removable cover and place the cover back on. Turn the blender on medium high speed.
6. Slowly pour oil into the blender in a steady stream. Continue blending until it forms a thick sauce. The sauce’s color will be yellowish.
7. Taste the sauce. If needed, add more salt, pepper, or mustard in ¼ teaspoon increments. Blend for 20 seconds after each addition and taste again until you have reached your desired seasoning level.
8. If you find the sauce too thick, add 1 tablespoon of hot water and blend until fully incorporated. Check the consistency. Repeat this step until you reach your desired consistency.
9. Serve with your desired dish.