Hey folks, Austin here from “Beyond The Bayou Blog,” where we dive into delicious adventures one recipe at a time. Today, I’m sharing a gem from my family gatherings – Homemade Aioli.
The name “aioli” comes from the Provençal words “ai” (garlic) and “oli” (oil), reflecting its primary ingredients.
Now, my grandma, was known for her love of garlic. She’d say, “A little garlic makes everything better, darlin’!” And she was right. That garlicky goodness in her aioli transformed every meal into a flavor fiesta.
Fast forward to today, and I’m still making that same aioli, with a twist of my own. It’s become a staple at our backyard cookouts, where friends gather, stories flow, and the aioli disappears faster than you can say “yum!” Serving this with Wingstop Ranch and Krabby Patty would be one of your best decisions.
So, grab your ingredients, channel your inner chef, and let’s whip up some aioli magic together. Trust me, it’s more than a sauce – it’s a taste of family, love, and good times!
Overview: How To Make Aioli?
Hey foodies! Today, I’m sharing my go-to recipe for a delicious and versatile garlic lemon aioli. It’s super easy to make and adds a burst of flavor to so many dishes.
First, I combine pressed garlic and fresh lemon juice in a bowl, sprinkle it with a pinch of salt, and let it sit for 10 minutes to let the flavors meld. Then, I strain out the garlic solids to get all that flavorful juice.
Next, I mix in some creamy mayo until it’s smooth and creamy. I taste and adjust, adding more mayo if the garlic is too strong or a bit of Dijon mustard for an extra kick. A squeeze of lemon juice brightens it up even more.
This aioli is perfect as a dip for fries, a spread for sandwiches, or a sauce for grilled meats and veggies. It keeps well in the fridge for about 10 days, getting even tastier as it chills. Enjoy!
Aioli Recipe
Equipment
- Small, shallow bowl
- Fine-mesh strainer
- Silicone or rubber spatula
Ingredients
- 5 medium cloves garlic pressed or minced
- 2 tsps lemon juice to taste
- Sprinkle of salt
- ½ cup good quality mayonnaise
- ¼ tsp Dijon mustard Optional
Instructions
- Combine pressed garlic and lemon juice in a small bowl.
- Stir well and spread into an even layer, sprinkling lightly with salt.
- Let it rest for 10 minutes for flavors to meld.
- Place a fine mesh strainer over another bowl and strain the mixture, pressing on the garlic to extract juice.
- Discard the garlic and stir mayo into the garlicky lemon juice until smooth.
- Taste and adjust with more mayo if needed for balance.
- Optionally, add Dijon mustard for extra flavor or lemon juice for tanginess.
- Refrigerate the aioli, covered, for up to 10 days.
Nutrition
Here Are Some Tips for You!
- Aioli Quantity: Highly recommended, this recipe yields about 1.5 cups of aioli sauce.
- Garlic Paste: Highly recommended methods include using a mortar and pestle, a Microplane grater, or chopping garlic with salt until smooth.
- Chilling for Firmness: Highly recommended, the aioli firms up when chilled, so don’t worry if it seems thin initially.
- Dijon Mustard Tip: Highly recommended for emulsification and color, but optional if not preferred or available.
- Oil Choice: It is highly recommended to use light olive oil to avoid bitterness; use a mix of vegetable oil and extra virgin olive oil if needed.
- Egg Quality: It is highly recommended to use fresh eggs without cracks or opt for pasteurized eggs or yolks for safety.
Pick Your Favorite Variation!
- Mayonnaise Variation: It is highly recommended to omit garlic and add lemon juice or vinegar for acidity. Add a teaspoon of Dijon mustard or chopped herbs like chives, tarragon, or parsley for flavor. Follow the blender method for making mayo!
- Tartar Sauce Variation: Highly recommended to skip garlic and mix in chopped pickles, capers, lemon juice, onions or chives, parsley, and a pinch of cayenne for tanginess. Try this favorite Tartar Sauce recipe!
- Spicy Variation: It is highly recommended to add a pinch of ancho chile powder, chipotle powder, sriracha, gochujang, or any spicy condiment with or without garlic for a kick.
- Herb-infused Variation: It is highly recommended to blend pureed basil or cilantro for a green version, with or without garlic. Perfect for BLT sandwiches!
- Pink Variation: Highly recommended to stir in pureed red peppers or sun-dried tomatoes for a pink hue, adding a unique flavor twist to your sauce.
How to Use Aioli?
- Sandwich Spread: Highly recommended for adding a garlicky kick to sandwiches or burgers, like my turkey burgers!
- Dipping Sauce: Highly recommended for dipping roasted vegetables like beets, garlic herb potatoes, or Zucchini Chips.
- Spread for Fish or Chicken: Highly recommended for adding a creamy, garlicky layer to baked Salmon Patties, cod, or Chicken Katsu.
- Appetizer Option: Highly recommended for spreading on crostini or cucumber with Salmon Gravlax, and it’s perfect as a dipping sauce for Crawfish Hushpuppies.
Can I Make This in A Blender?
Yes, you can easily make this sauce in a blender! Just follow the instructions for your desired variation, blend the ingredients until smooth, and voila! You’ll have a deliciously creamy and flavorful sauce ready to elevate your dishes in no time.