|Nutritional Guidelines (per serving)|
|Servings: Makes 1 Cup (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Garlic mayonnaise, or aioli, is one of America's most popular cold sauces. This simple aioli recipe has unlimited uses; from a super sandwich spread, to a great dip for vegetables, to a sauce for grilled seafood. There are many variations of this garlic mayonnaise aioli recipe, but this is a standard base recipe, from which you can add any number of herbs and spices.
- 3 cloves garlic
- 1 cup mayonnaise
- 1/2 tablespoons fresh-squeezed lemon juice
- 1/4 teaspoons salt
Gather the ingredients.
Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very fine.
Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a very smooth paste. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor.
Add the garlic to a small bowl, and whisk together with the rest of the ingredients. Wrap and refrigerate for 30 minutes to allow the flavors to develop. Serve cold.
- Roasted Garlic Aioli: Roast the garlic before you mince it and add it to the aioli for a softer, more gentle flavor. This is great for chicken, sandwiches, or dipping French fries.
- Lemon Pepper Aioli: Add 1 1/2 to 2 tablespoons more of lemon zest and juice, along with 1 to 2 teaspoons freshly ground black pepper. Mix to combine. This aioli is wonderful for lamb, chicken, or sandwiches.
- Mixed Herb Aioli: Chop up 1/4 to 1/3 cup of fresh herbs like parsley, chives, or dill and add it to the aioli. Mix to combine. This variation would be a treat for any sandwich that you have.
- Cilantro Lime Aioli: Combine 1 tablespoon freshly squeezed lime juice with 1/4 cup chopped cilantro and mix it with the aioli base. This variation would be wonderful on a quesadilla or some other Mexican-inspired dish.
- Chipotle Lime: Mince 2 chipotle peppers in adobo sauce and combine that with the aioli base from this recipe, 2 teaspoons of freshly squeezed lime juice, and 1 1/2 to 2 teaspoons of chopped chives. This option is a lovely addition to a grilled chicken sandwich or for dipping some delicious sweet potato fries.
- Rosemary Aioli: Chop up 2 sprigs of fresh rosemary and add them to the aioli. Stir to combine. This aioli pairs well with any type of meat, but we find that it works wonderfully for meatballs.