Garlic Aioli Recipe
Hey there, my friend 👋 . Are you ready to take your taste buds on a flavor adventure? This garlic aioli recipe is a game-changer in the condiment world.
It is creamy, garlicky, and bursting with flavor.
Trust me, once you try this garlic aioli, you’ll be sprinkling it on everything from roasted veggies to sandwiches and even pizza.
Why You Will Love This Garlic Aioli Recipe
If you’re a garlic lover, this recipe is an absolute must-try.
It is incredibly easy to make, yet it packs a punch of flavor that will make your taste buds dance with joy. You can pair with a wide range of dishes, making it a kitchen staple.
Imagine dipping crispy fries or roasted potatoes into this creamy, garlicky goodness – pure bliss.
Ingredients Needed to Make this Garlic Aioli
These are the ingredients you need to make this recipe:
1 egg yolk
1 cup of olive oil
4 cloves of garlic, minced
2 tablespoons of lemon juice
1 teaspoon of Dijon mustard
Salt and pepper to taste
Alternative Ingredients
| Ingredient | Alternative |
| Egg yolk | 2 tablespoons of mayonnaise or vegan mayo |
| Olive oil | Avocado oil, grapeseed oil, or a neutral-flavored oil |
| Garlic | 1⁄2 teaspoon of garlic powder or 2 tablespoons of roasted garlic |
| Lemon juice | White wine vinegar or apple cider vinegar |
| Dijon mustard | 1 teaspoon of mustard powder or 1⁄2 teaspoon of dry mustard |
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
Step-By-Step Instructions on How to Make this Recipe
Making garlic aioli is a breeze. Here’s a quick rundown:
Start by separating the egg yolk from the white. In a bowl, whisk together the egg yolk, lemon juice, and mustard.
Slowly drizzle in the olive oil while continuously whisking, creating a thick, emulsified mixture.
Finally, stir in the minced garlic and season with salt and pepper. Voila!
Expert Tips
- Use room-temperature ingredients for the best emulsion.
- Add the olive oil in a very thin, steady stream while whisking vigorously for a smooth, creamy texture.
- Adjust the seasoning to your taste preferences.
Utensils/What You Need To Make this Garlic Aioli
These are the utensils and/or equipment you need to make this recipe:
- A medium-sized mixing bowl
- A whisk or a hand mixer
- A sharp knife for mincing garlic
- A cutting board
- Measuring cups and spoons
What to Serve with Garlic Aioli
This garlic aioli is incredibly versatile and can be used as a dip, spread, or sauce for a variety of dishes.
Some delicious options include:
- Crispy french fries or roasted potatoes
- Grilled or roasted vegetables
- Sandwiches and burgers
- Grilled or baked fish or chicken
- Crudités or veggie platters
Frequently Asked Questions
How long does garlic aioli last?
Homemade garlic aioli can typically last 3-5 days when stored in an airtight container in the refrigerator. However, it is best to consume it within 2-3 days for optimal freshness and flavor.
Can I use a different type of oil?
Yes, you can use a different type of oil, such as avocado oil or grapeseed oil, instead of olive oil. Just be mindful that the flavor profile may change slightly depending on the oil you use.
How can I make garlic aioli vegan?
To make a vegan version of garlic aioli, simply substitute the egg yolk with 2 tablespoons of vegan mayonnaise or aquafaba (the liquid from a can of chickpeas).
Can I add other herbs or spices to garlic aioli?
Of course you can. Garlic aioli is can be customized with various herbs and spices. Try adding fresh parsley, dill, or chives for an herby twist, or spice it up with a pinch of cayenne pepper or smoked paprika.
How can I thicken my garlic aioli if it is too thin?
If your garlic aioli is too thin, try slowly whisking in a bit more olive oil or adding a teaspoon of Dijon mustard. This will help emulsify and thicken the mixture.
Garlic Aioli
Equipment
- Medium mixing bowl
- Whisk or hand mixer
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 egg yolk
- 1 cup olive oil
- 4 cloves garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Separate the egg yolk from the white, placing the yolk in a medium mixing bowl.
- Add the lemon juice and Dijon mustard to the bowl with the egg yolk. Whisk them together until well combined.
- Slowly drizzle in the olive oil while continuously whisking vigorously. Add the oil in a thin, steady stream to allow the mixture to emulsify and thicken.
- Once all the olive oil is incorporated and the mixture is thick and creamy, stir in the minced garlic.
- Season with salt and pepper to taste, adjusting the amounts according to your preferences.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
Notes
- Use room-temperature ingredients for the best emulsion.
- Whisk vigorously while slowly drizzling in the olive oil to ensure proper emulsification.
- Add the oil in a thin stream to prevent the mixture from separating.
- Adjust the amount of garlic and lemon juice to suit your taste preferences.
- For a thinner consistency, add a few teaspoons of water or lemon juice to the aioli.
