Garlic Aioli

Don’t worry aioli (a-oh-lee) is just a different name for mayonnaise. This is wonderful on burgers or hot dogs. It can also used a dipping sauce.

  • 4 cloves of Garlic, peeled and pressed
  • 1/2 cup + 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1 large Egg Yolk at room temperature
  • 1 1/2 tablespoons Lemon Juice
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon Sea Salt

Heat the EVOO and garlic in a small saucepan over medium heat until the garlic just starts to brown about 5 minutes. Remove from the heat and set aside for 20 minutes. Strain out the garlic solids and discard. Cool the oil completely. If the oil isn’t cooled enough the aioli will break and you’ll get scrambled egg.

In a large bowl whisk egg yolk, lemon juice, mustard and salt together. While whisking add in the garlic oil in a very thin stream until all oil is gone. Serve immediately or keep in fridge for up to 3 days.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in condiment, sides, snacks and tagged , , . Bookmark the permalink.

2 Responses to Garlic Aioli

  1. iutechie says:

    Thanks for explaining what “aioli” is. This sounds really great!

    • You are welcome. Several cooking shows that I watched just stated we’re doing Aioli today but never explained exactly what it was. Then Bobby Flay in one of his BBQ shows explained it. I hit my head with my hand and had a V-8 moment! LOL!

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