- Food: Aioli
- Writer: Nicolas Wilson
- Content-Type: Food Blog
The degree to which Aioli resembles or differs from mayonnaise is a point of contention. I believe aioli and mayonnaise are nearly sisters.
This usually happens over a glass of wine and a side of French fries at one of our favorite restaurants. “What is aioli?” we inquire of our server. His or her response always seems to make a point for both of us. It’s ridiculous, I know.
Aioli, in my opinion, is very similar to mayonnaise. Both are created with raw eggs, oil (mayonnaise is produced with a neutral oil, whereas aioli is made with olive oil), and a small amount of acid (mayonnaise uses vinegar, while aioli uses lemon juice). Occasionally, the French will add a dash of mustard.
Aioli also includes garlic, which we all agree should be present. The term aoli literally translates to “oil with garlic” (ail is garlic in French).
The most authentic aioli, which I hope to try in Provence this summer, is prepared entirely of garlic and olive oil, which is emulsified in a mortar and pestle.
Anyway, the point is that there are a lot of different perspectives on aioli. With this quick and dirty version of aioli that tastes exactly like your favorite restaurant’s, I’m sure to irritate someone. Do you want to know how it’s done?
How to Make Aioli in 5 Minutes or Less
Wait for it—mayonnaise is used in my simple aioli recipe! Simply marinate minced garlic in lemon juice for 10 minutes, drain it, and whisk the garlicky lemon juice into the mayonnaise.
Essentially, you’re utilizing mayonnaise as a creamy base and flavoring it with the most typical aioli flavors.
The tahini sauce taught me this skill. You’ll get a wonderful garlic flavor without any actual garlic floating about in your mayo if you do it this way. Minced garlic would detract from the smoothness of the sauce and, with time, could make it overly garlicky.
Uses For Aioli
Aioli may probably be used whenever mayonnaise is used. Here are some suggestions:
- As a dip for artichoke hearts, French fries, crispy potato wedges (as pictured below), or sweet potato fries
- Maybe instead of mayo on my veggie breakfast sandwich as a sandwich spread
- Serve with cooked veggies like as green beans, roasted cauliflower, potatoes, or grilled kebabs.
- Aioli, in general, goes well with Spanish and provincial French cuisine, as well as shellfish, according to reports.
|15-minute prep time
15-minute total time
This simple recipe will teach you how to make a creamy, tangy, garlicky aioli at home. Only good mayonnaise, lemon juice, and garlic are required. 1/2 cup aioli yielded from this recipe; multiply as needed.
- Combine the squeezed garlic and lemon juice in a small, shallow bowl. Stir to blend, then spread it out into an even layer to allow the juice to do its work. Season with a pinch of salt. Allow the mixture to sit for 10 minutes to allow the lemon juice to absorb the taste of the garlic.
- Over another bowl, place a fine-mesh strainer. Scoop the contents of the bowl into the strainer with a silicone or rubber spatula, then crush the garlic with the spatula to extract as much juice as possible. Garlic should be discarded.
- Combine the mayo and garlicky lemon juice in a mixing bowl. Taste and modify only if necessary—if the garlic flavor is too strong, add a tablespoon more mayonnaise. Add the Dijon mustard if you want it to taste a little more intriguing. Add another squeeze of lemon juice for added tang.
- Aioli can be stored in the refrigerator for up to 10 days, covered. As it cools, it will thicken even more.
- MAKE IT EGG-FREE/VEGAN: I’m not a big fan of vegan mayonnaise because it usually contains weird processed ingredients, but it might work here. You may also make garlic-infused lemon juice vegan sour cream (see step 1).