Nothing is as versatile as this easy garlic aioli recipe. It goes with with artichokes in the summer and fries in the winter. An aioli sauce is an emulsion sauce that is very similar to mayonnaise. For this aioli, you can make it using a cheater method – by putting mayo directly into the sauce instead of making an emulsion with egg and oil, which is what mayo is made of.
This garlic aioli is as versatile as is it easy. You can add other ingredients to it as well as the crushed garlic such as crushed olives.
There are two ways to prepare the garlic for this garlic aioli. You can either make it in a confit first – heat the garlic in olive oil over low heat for about 15 minutes or until the garlic is fork tender and can be crushed easily. Another way to prepare the garlic is to roast the entire bulb in the oven for an hour at 350 degrees.
I really enjoy making this condiment while my healthy zucchini fries are baking in the oven, since the two dishes compliment each other well.
- 1 bulb garlic
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
1). Prepare your garlic. Drizzle the garlic with olive oil and roast in the oven wrapped in foil for an hour at 350 degrees until fork tender.
2). Mash your garlic. Add your mayonnaise, lemon juice and Worcestershire sauce. Mix together.
3). Serve immediately or store in the fridge for up to two weeks.
Did you try out this aioli? Tell me how this recipe turned out in the comments below.