Garlic Aioli | Recipe | Garlic Mayonaisse Sauce

Garlic aioli is basically a mayo dip.  It is a perfect dipping sauce for sweet potato fries.  You can also use it in salad dressings, on sandwiches or as a spread for meats and fish.

This version uses pre-made mayonnaise instead of raw egg.  It can be prepared up to three days in advance.

Garlic Aioli Recipe
Yields: approx 1/3 c aioli

2 Tbsp mayonnaise
1-1/2 Tbsp lemon juice
2 large garlic cloves, smashed
1/2 Tbsp Dijon mustard
1/2 c olive oil
1/4 c vegetable oil
salt and pepper


1. In a small food processor (mini-chop), process mayonnaise through Dijon mustard until smooth. 
2. With the food processor running continuously, slowly add oils in a slow, steady stream using the driblet holes on the lid of the food processor.
3. Season with salt and pepper to taste.



Source: Food and Wine

2 comments:

Anonymous said... [Reply]

If you follow this recipe you'll end up with liquid aoli. The amount of oil in the recipe alone is more than your estimated yield. There's also no mention of when to add the lemon juice or garlic. What a disaster in my kitchen this turned out to be. :-(

Mrs. Stranded said... [Reply]

I'm sorry you had such a difficult time in your kitchen. The first step instructs that you should process mayo through mustard. It's at that point you would add the garlic and lemon. Also, it's important that you emulsify the oil and not just blend it otherwise, yes, you will wind up with liquid. Emulsifying it will make it creamy.