Aioli Recipes

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

EASY AïOLI

Steps:

• Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

HOMEMADE AIOLI RECIPE

Steps:

• In a small food processor or cup using an immersion blend, whisk together yolks, lemon juice and zest, and mustard. Pulse, scraping down the sides, until it becomes a pale yellow paste.
• While whisking or while the immersion blender is on, very slowly pour the oil into the yolk mixture. It should start to thicken and combine, but if it it does seperate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
• When fully combine, add the garlic and salt, either giving a few more quick pulses or folding in by hand. If you plan to add chives or black pepper, fold them in as well.
• Cover and refrigerate for 1 hour to let flavors marry.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

QUICK GARLIC AIOLI

Steps:

• Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

AIOLI

Steps:

• Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
• The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

AïOLI

Steps:

• Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
• Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

REAL AIOLI

Steps:

• Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

CHEATER'S AIOLI

Steps:

• In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
• Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
• Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
• Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

GARLIC AIOLI

Steps:

• Place egg, egg yolk, mustard, lemon juice, salt and garlic in a jar that works with your stick or immersion blender. (You can also use a food processor.)
• Pulse the blender to mix the eggs and combine them with mustard and lemon juice and also to start breaking down the garlic.
• Slowly add the oil to allow the emulsification process to take place. Occasionally, lift the blender out of the mixture to allow some air to be mixed in. Continue blending. You should notice that the aioli starts to emulsify and thicken.
• Continue blending until thick and emulsified. If you prefer a lighter texture, simply add more oil.
• Store in an airtight container in the fridge until ready to use.

EASY GARLIC AIOLI

Steps:

• Combine ingredients in food processor.
• Turn processor on and blend until smooth aioli forms, about a minute. Turn processor off, scrape sides, process again until well combined.

HOMEMADE GARLIC AIOLI

Steps:

• Mix all ingredients in a small bowl to combine.
• Refrigerate at least 30 minutes before serving.

GARLIC AIOLI

Steps:

• Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

EASY AIOLI

Steps:

• Add the garlic: Whisk in half the garlic. Taste and add more salt and garlic if you like.
• Adjust the consistency: If the aioli is thicker than you like, whisk in a few drops of water or lemon juice. If it is too thin, slowly whisk in more oil.
• Store: Place in a small bowl, cover with plastic, and refrigerate until ready to use. Aioli will keep, refrigerated, for 3 to 5 days.

AIOLI

Steps:

• In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.