Aioli Recipe
This easy mayonnaise-based version is made with fresh garlic, lemon juice and black pepper instead of the traditional garlic and olive oil emulsion.
- ½ cup mayonnaise (– use your preferred mayonnaise)
- ½ teaspoon garlic (– minced)
- ¼ teaspoon ground black pepper (or freshly cracked pepper)
- 1 teaspoon lemon juice
- Add the mayonnaise to a small mixing bowl.
- Stir in the minced garlic and ground black pepper.
- Add the lemon juice.
- Mix until smooth and well combined.
- Taste and adjust the seasoning with more black pepper if needed. Most mayonnaise already contains enough salt, so you may not need to add any. Taste first, then add a few pinches of salt if required.
- Let the aioli rest for 10 to 15 minutes before serving so the garlic has time to flavor the mayonnaise.
- Serve aioli immediately with potato snacks, roasted vegetables, sandwiches or burgers. You can also refrigerate until ready to use.
It comes together in just a few minutes and has a balanced garlic savor that pairs well with fries, roasted vegetables, burgers and sandwiches. It takes only a few minutes, uses everyday components and has a balanced garlic taste with a little lemon juice and black pepper.
For the best taste, let the aioli rest for 10 to 15 minutes before serving. This gives the garlic time to infuse the mayonnaise and allows the flavors to blend together. I often serve it with Patatas Bravas, French Fries, Potato Wedges, roasted vegetables or use it as a spread for burgers and sandwiches.
I hope you enjoy this easy garlic aioli method as much as we do. - Mayonnaise: I use either Eggless Mayonnaise or vegan mayonnaise as the creamy base for this aioli. You can as well use regular mayonnaise, but choose a good-quality one for the best flavor. - Garlic: Freshly minced garlic gives the aioli its distinct flavor.
I prefer using a garlic press to mince the garlic as it is quick, easy and convenient. - Lemon juice: Fresh lemon juice adds a light tang. Complements the garlic and mayonnaise. - Ground black pepper: Ground black pepper gives a mild heat and extra savor. You can use homemade mayonnaise or a good-quality store-bought one. 2.
Add ½ teaspoon finely minced garlic and ¼ teaspoon freshly cracked pepper or ground black pepper. 3. Taste the aioli and add a little more black pepper if you like. Let the garlic aioli rest for 10 to 15 minutes before serving.
This gives the garlic time to infuse the mayonnaise for a more rounded savor. Store garlic aioli in an airtight container in the refrigerator for up to 1 to 2 days.
Avoid garlic powder or bottled minced garlic if possible, as they don’t have the same fresh, bright taste. - Adjust the garlic to taste: This method has a balanced garlic flavor. For a stronger garlic aioli, increase the total amount of minced garlic to ¾ teaspoon or up to 1 teaspoon, depending on your preference. - Use good-quality mayonnaise: Homemade, eggless, vegan or regular mayonnaise all work well.
Since mayonnaise is the main component, using a good-quality one makes a noticeable difference to the savor. - Use fresh lemon juice: Freshly squeezed lemon juice gives the aioli a brighter, fresher taste than bottled lemon juice. - Taste before adding salt: Most mayonnaise already contains enough salt, so taste the aioli first. If needed, adjust the savor with a little more black pepper, a few extra drops of lemon juice or a small pinch of salt. - Make it vegan: Use vegan mayonnaise to make a completely vegan garlic aioli. - Scale and store: This method can easily be doubled or tripled for a larger batch. Store the aioli in an airtight container in the refrigerator and enjoy it within 1 to 2 days for the best taste. - Stir in the minced garlic. Ground black pepper. - Taste and adjust the seasoning with more black pepper if needed.
Taste first, then add a few pinches of salt if required. - Let the aioli rest for 10 to 15 minutes before serving so the garlic has time to taste the mayonnaise. - Serve aioli immediately with potato snacks, roasted vegetables, sandwiches or burgers. You can in addition refrigerate until ready to use. - Let the aioli rest for 10 to 15 minutes before serving so the garlic has time to infuse the mayonnaise. - Taste before adding salt, as mayonnaise is already seasoned. - Store refrigerated in an airtight container and use within 1 to 2 days. - Double the method easily for parties or larger servings.
