Easy Aïoli Recipes

EASY AIOLI

Steps:

• Add the garlic: Whisk in half the garlic. Taste and add more salt and garlic if you like.
• Adjust the consistency: If the aioli is thicker than you like, whisk in a few drops of water or lemon juice. If it is too thin, slowly whisk in more oil.
• Store: Place in a small bowl, cover with plastic, and refrigerate until ready to use. Aioli will keep, refrigerated, for 3 to 5 days.

REAL AIOLI

Steps:

• Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

EASY AïOLI

Steps:

• Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

EASY AIOLI

Steps:

• Process egg yolks, garlic, a pinch of salt, and mustard in a food processor until smooth. With processor running, slowly add oils, drop by drop at first and then in a slow, steady stream, until emulsified. Season with salt.

EASY HORSERADISH AIOLI

Steps:

• Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
• Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
• Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.