Quick Garlic Aioli Recipes

HOMEMADE GARLIC AIOLI

Steps:

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

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:

• 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.

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.

QUICK AND EASY GARLIC AIOLI

Steps:

• In the bottom of a tall (yet thin) measuring cup or jug crack the whole egg, add the garlic and salt.
• Pour in olive oil to make up one cup (a little more if you want a little thinner Aioli - the actual amount of olive oil required will depend on the size of egg.
• Push the handheld blender to the bottom of the jug and turn on the blender. Slowly lift the blender to the top of the oil. Repeat two or three times, or until smooth. Remove blender, shaking off excess.
• Add lemon juice and stir in using a spoon.
• Taste and add more lemon juice and salt as required.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for 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.