Swift Garlic Sauce Recipe
Whip up a Garlicky Delight: Homemade Aioli in a Jiffy!
Sure, aioli may sound fancy, but it's merely a zesty mayo with a garlic-kick. We'll whip up a tasty blend using both veggie and olive oils to avoid an overpowering (and hefty) all-extra virgin olive oil situation. Swap out the grapeseed or veggie oil for more olive oil if you fancy a pungent flavor. Try this divine dip in a bowl of Fish Stew or on a juicy BLT.
Au revoir to store-bought sauce monotony with our mouthwatering mayo recipe.
- Yield: 1 1/4 cups
- Difficulty: A cinch!
- Total: 10 mins
- Active: 10 mins
Ingredients (7)
- 2 giant garlic cloves
- 1 teaspoon Dijon mustard
- 1 large egg
- 1/2 cup extra-virgin olive oil
- 1/2 cup grapeseed or vegetable oil
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt
Directions
- Pop the garlic, mustard, and egg in the food processor bowl and blend until they bond perfectly, about 10 seconds.
- While the motor is running, gradually pour the olive oil in a thin stream, followed by the grapeseed or veggie oil, until incorporated, about 2 minutes. Pause the processor, add the lemon juice, season with salt, and blend for a few seconds to mix everything evenly. Scrape the bowl, pulse if necessary, and blend until all ingredients are harmonized. Allow it to rest for at least 30 minutes before using. Keep refrigerated for up to 3 days in an airtight jar.
Did you know?
Traditional aioli is often prepared with neutral-tasting oils to aid emulsification. However, adding a tad of olive oil can elevate the flavor while maintaining a balanced texture. For a minced garlic aioli, simply combine the ingredients in a food processor, stream in the oils, and blend until creamy. A perfect companion for those craving a zesty zing!
- Preserve the zestiness of homemade aioli by adding a touch of minced garlic to the recipe, resulting in a harmonious garlic-mayo blend.
- As for the nutrition facts, this Garlicky Aioli yields approximately 1 1/4 cups, making it an ideal uncategorized accompaniment for a variety of dishes like Fish Stew or a BLT.
- Follow the provided instructions to achieve the perfect emulsion, adding the oils incrementally, then seasoning with salt and lemon juice.
- Remember to let the aioli rest for at least 30 minutes before using, and it can be stored in an airtight jar in the refrigerator for up to 3 days.
