Easy Aioli Recipe Using Mayonnaise

Cheater's Aioli Recipe Cookie and Kate

WEBJul 18, 2019 · In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer …

Rating: 4.8/5(123)
1. In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic’s flavor.
2. Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
3. Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary—if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
4. Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

Preview

See Also:

Show details

Easy Homemade Garlic Aioli (4 Ingredients!) Feast

WEBJan 19, 2024 · This easy recipe for traditional garlic aioli will become a favorite in no time. Many delicious recipes for aioli now use …

Rating: 5/5(1)

Preview

See Also:

Show details

Quick & Easy Roasted Garlic Aioli Sauce Fork in the …

WEBMay 10, 2016 · Instructions. Preheat oven to 400°F. Cut the top off of the garlic bulb, approximately 1/2 inch down, so that the tops of each garlic …

Rating: 5/5(30)
1. Preheat oven to 400°F. Cut the top off of the garlic bulb, approximately 1/2 inch down, so that the tops of each garlic clove is exposed. Place in a piece of aluminum foil and drizzle olive oil on the top of the garlic bulb. Wrap the foil around the bulb and bake for 20-25 minutes until cloves are tender.
2. Meanwhile, in a small bowl combine mayonnaise, lemon juice, and a pinch of salt and pepper. Set aside.
3. Let the garlic bulb cool slightly until you're able to handle it; turn upside down and squeeze out the garlic cloves. Roughly chop the cloves (or alternatively mix into the mayonnaise with a fork to break them apart). Stir into mayonnaise mixture until completely incorporated, being sure to taste test for salt levels again.
4. Serve as a dip, on a sandwich, or with seafood dinner. Store in an airtight container in the fridge for up to 10 days.

Preview

See Also:

Show details