Garlic Aioli

This totally addicting sauce is going to find a permanent place in your fridge. And all it takes is 4 ingredients and about 5 minutes, max. Give this garlic aioli recipe a try, and get ready for unlimited dipping… Sauces are such a great way to add flavor to your food. Our Fry Sauce, Tzatziki and Louisiana Style Remoulade are some of our favorites. Now comes this easy garlic aioli. We just can’t get enough of it. Little confession, this is a shortcut version. Traditional aioli involves emulsifying olive oil with eggs. We’re using mayonnaise as the base, but the end results are just as delicious.

What is Aioli

Originating in the Mediterranean, Aioli is a cold dipping sauce. The name means simply “garlic and oil”. Traditionally, it is made in a mortar and pestle. There are different variations, depending on the region. In Spain, they insist that aioli includes no eggs, while other areas do include it. The French often add mustard to their aioli. And some variations include lemon juice, while others don’t. Today we are taking a shortcut. Here is what you need…

Ingredients

GarlicMayonnaiseOlive oilLemon juice

How to Make Garlic Aioli

Simply mince the garlic, juice the lemon, then mix everything together. It’s that easy!

How to Use Garlic Aioli

This amazing garlic sauce is super versatile. Use it as a spread on sandwiches, burgers and wraps, or drizzle it on Tacos or veggies like Green Beans. Dip anything and everything in it. Think…

FriesWingsTostonesLatkesMeatballsKebabsSalmon PattiesSauerkraut Balls

Variations

Once you have the base recipe down, there are all sorts of ways to customize it. Make it spicy by adding in some sriracha, or any of your favorite hot sauces. Ramp up the flavor by adding some Pesto or Harissa. How about roasted garlic aioli? Cut the top off of an entire head of garlic, drizzle it with olive oil and wrap it with aluminum foil. Roast it in a preheated oven at 400°F for 45 minutes to an hour, till the garlic is buttery soft.

Leftovers and Storage

Refrigerate leftover garlic aioli in an airtight container, and use within 2-3 days. We do not recommend freezing it. This garlic aioli has become one of our new favorite sauces, and if you’re a garlic fan, we’re sure it will become one of your favorites as well. Let us know how you like to use it! Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!