Garlic Lemon Aioli Recipes

GARLIC LEMON AIOLI

Steps:

• Smash up the garlic with sea salt using a pestle and mortar (or use the end of a rolling pin and a small bowl).
• Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit of oil into the egg yolk mixture.
• When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Stir in the parsley if using until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.

LEMON GARLIC AIOLI RECIPE

Steps:

• Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
• Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
• Pour the oil on top. Again, do not whisk or stir.
• Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
• Store the homemade aioli right in the jar, in the refrigerator.

GARLIC AIOLI

Steps:

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

LEMON GARLIC AIOLI SAUCE

Steps:

• Combine all the ingredients together in a bowl, and whisk until smooth. If you want, you can add some lemon zest to give it more lemon flavor!
• Serve right away, or cover and allow the sauce to refrigerate until ready to use. It's not necessary, but you can refrigerate for 15 minutes so the flavors can marry even more!

LEMON AIOLI

Steps:

• In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine.

ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)

Steps:

• Stir together all ingredients in a small bowl.
• Note: Alioli can be made up to two days in advance, covered and refrigerated.

AIOLI WITH BLACK GARLIC AND PRESERVED LEMON

Steps:

• Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.