Easy Garlic Aioli

Nothing is as versatile as this easy garlic aioli recipe. Pair it with garlic grilled artichokes in the summer and crab cakes in the winter.

An aioli sauce is an emulsion sauce that is very similar to mayonnaise.

This garlic aioli is as dynamic as is it easy. You can add other ingredients to it, such as crushed olives or even pickles! Feel free to get creative and try out different flavor combinations.

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.

How to Make Aioli Healthier:

It’s not a secret that aioli isn’t the healthiest of recipes- but to make it a little bit healthier, make your own mayonnaise. This way you know exactly what is going into your aioli and there are fewer preservatives.

What Can You Pair with Aioli?

There are endless ways to use an aioli. Pair it with raw veggies, healthy zucchini fries or crab cakes. Aioli will easily take the place of mayo in any dish.

Other dishes that can be served with this aioli are:

• Artichokes
• Focaccia Bread
• Grilled Cheese
• Keto Crab Cakes

Ingredients:

Making this aioli is quite straightforward and it does not require many different ingredients. Use up those staple ingredients you have stored in your fridge.

• Garlic: Nothing beats the taste of freshly-roasted garlic.
• Mayonnaise: Make your own mayonnaise or use store-bought for the base of this garlic aioli.
• Olive oil: To drizzle over the garlic when roasting.
• Fresh lemon juice: Add a brightness and freshness with a squeeze of lemon juice. Bottled lemon juice is fine to use in a pinch as well.
• Worcestershire sauce: A perfect way to add a touch of saltiness that compliments the taste of lemon and garlic.

How to Make Garlic Aioli:

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.

Prepare the entire head of garlic. Drizzle the garlic with olive oil and roast in the oven wrapped in foil for an hour at 350 degrees until fork tender.

Squeeze the garlic out of the skin. If it doesn’t easy come out of the head, it needs to be baked longer. Smash the garlic with a fork and add your mayonnaise, lemon juice and Worcestershire sauce. Mix together.

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.