I use this simple and versatile garlic aioli recipe for everything. It can be a base for other types of dressings, for example, you can add more lemon juice along with anchovies (and perhaps a dash of Worcestershire sauce) to turn it into a homemade Cesar dressing! You can use this as a dip for french fries or add a little dill and top it over fresh baked salmon.
- On a yummy sandwich
- As a yumo dip for this oven baked fries recipe
- As a foundation to make other dressings (recipe soon)
- With seafood, fishcakes, or croquettes
- With potatoes
- with hard-boiled eggs
- with roasted eggplants
- with, with, ….anything!
Homemade vs. Storebought
Nothing beats dressings, dips, and sauces you make at home. And it’s not just because you’re making it at home. It’s because you are making it with REAL ingredients that have not been processed, re-packaged, and filled with preservatives to become shelf-stable. This processing is what causes dressings to loose their aromatherapeutic vibrancy that gives life to foods. You actually can smell the fresh citrus and healing lemon essential oil contained in a fresh lemon you use and cut up right before you make the aioli. Its fresh fragrance is what allows you to come to be closer to the food and capture its essence.
Not only that, but you actually get to receive the healing benefits of the alkalizing effect of the lemon. As well as the anti-viral effects of the fresh garlic. No, it’s not the same when you buy a bottle of lemon juice, as the beneficial properties of the lemon are time-sensitive. Meaning, once, you cut up the lemon, it starts loosing its healing benefits as time passes. Albeit, if time is of the essence, substitutions (lemon juice or mayo) is understandably be an option.
Tips and Tricks
- Egg Yolk Temperature: Make sure you use a room temperature egg yolk! This is a mistake I made for my first few batches of aioli which I was testing. If the egg yolks are too cold, your aoili will not emulsify and will be a separate oil and water-like consistency (sad face)
- Speed: If you use an electric whisk, to use sufficient speed to assure good emulsification. I usually have my kitchen aid hand mixer on about speed 3 or so.
- Drizzle not Dump! Assure that you drizzle the oil in slowly, drizzling the oil in too fast might cause the aoili to not emulsify
- Oil Profile: Use a mild neutral tasting oil. I have tried some olive oils that have a very strong aroma, and this will alter the taste of the aoili. However, if you like the taste of your chosen oil, then by all means! Previously, I have used a good avocado oil, or this olive oil, which I know is pretty neutral
Notes for Garlic Aioli Recipe
In this recipe, a mortar and pestle is used because I find that it is the easiest, fastest setup, and there are fewer items to clean afterward. The m&p make it super convenient and I’m so glad I found this method. However, you can also use a food processor – keep the pulse going as you slowly drizzle in the oil.