Garlicky Lemon Aioli (Print Version)
# Ingredients:
→ Traditional Aioli Base
01 -
4 cloves of garlic
02 -
1 teaspoon sea salt
03 -
1 teaspoon grated lemon peel
04 -
2 tablespoons + 2 teaspoons fresh squeezed lemon
05 -
½ teaspoon Dijon mustard (if you want)
06 -
1 whole large egg
07 -
1 egg yolk only
08 -
½ cup olive oil
09 -
½ cup veggie oil or mild olive oil
→ Simple Alternative
10 -
2-3 garlic cloves
11 -
¾ teaspoon sea salt
12 -
1 teaspoon grated lemon peel
13 -
1-2 tablespoons lemon juice
14 -
1 cup store-bought mayo
15 -
½-1 teaspoon Dijon mustard (if you want)
# Instructions:
01 -
Crush and chop garlic finely, then squish it with salt using your knife's flat side to make a smooth paste.
02 -
Stir together the garlic mash with lemon peel, juice, and mustard. Wait 15 minutes so flavors can blend.
03 -
Throw in the egg and yolk, then very slowly pour oils in while mixing non-stop until it gets thick and creamy.
04 -
Just stir the garlic mixture into mayo with all other stuff until everything's well mixed.
05 -
Try it and add more salt, pepper, or lemon juice if it needs it.
# Notes:
01 -
You can use roasted garlic for a softer taste
02 -
The traditional way needs careful mixing to thicken properly
03 -
You can cut back on garlic after it sits for a while