Garlic Aioli

5-Minute Garlic Aioli


Garlic Aioli

Quick, fresh, this scrumptious recipe is part dip, part condiment, and totally delicious~

Start by smashing the garlic with a pinch of salt, using the side of a big knife or cleaver. I generally keep it to one small clove, when using it raw. (If making aioli with roasted garlic I’d most certainly be a little more heavy-handed with it!)

Next up… Mustard! One of my favourite condiments with a diverse collection in my fridge. Most recipes will tell you to use Dijon mustard, but go ahead and use your fave – I do, and use a big dollop of a Polish mustard I’m particularly fond of.

Then… start by whisking in the oil, drop by drop – to start. Once it starts to come together, you can increase the flow.

After that it’s a matter of whisking in the remaining oil, spritzing in some fresh lemon juice and a sprinkle of pepper. Then..? Taste! Just like mayonnaise it’ll take more salt than you think, but add a little at a time.

5-Minute Garlic Aioli

Whether used as a dip for mussels, frites or chunky fries, oomph for a sandwich or burger – anywhere you’d use regular mayonnaise, it’s so flavourful you’ll quickly become addicted!

5-Minute Garlic Aioli
Fresh and garlicky, this is also very versatile and can be used as a dip, condiment or anywhere you'd use regular mayonnaise~
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 egg yolk (easier to separate when the egg is cold)
  2. 1 small clove garlic, smashed with a pinch of salt
  3. 1 heaping teaspoon Dijon mustard
  4. 1/3 cup extra virgin olive oil
  5. 1/3 cup oil (sunflower or other ‘flavourless/mild’ oil)
  6. Juice from 1/2 a lemon
  7. Fresh ground pepper, a few grinds
  8. Large pinch more salt, as needed
Instructions
  1. On a cutting board, chop the garlic and sprinkle with salt; then use the side of a large knife or cleaver to mash them together into a paste.
  2. In a small bowl combine the egg yolk, smashed garlic and mustard until smooth.
  3. Put your bowl on a damp cloth, and while constantly whisking, slowly drizzle in the olive oil and once it starts to come together/emulsify you can add the oil faster. Just keep up with whisking – and add your other quantity of oil.
  4. Whisk in lemon juice, pepper and another pinch of salt.
  5. Taste to see if you need more salt or pepper. Also, this is where you can customize it, and where making your own, means making it taste how you like… more lemon, more pepper, more mustard!
  6. This will keep for several days, covered in the refrigerator – if it lasts that long!
  7. Makes about 1 cup.
Notes
  1. *Note: if it appears slightly greenish don't worry - that's the lovely colour of the olive oil coming through.
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