Quick Garlic Aioli is one of my favorite condiments. It is easy to prepare and really takes a meal from ho-hum to uber excellent.
In fact, sauces are what commonly separate the most extravagant of chef prepared meals from those made in your home kitchen.
Seriously, think about it. What draws you into the menu items you are contemplating? Nearly every single one will be paired with a sauce and sometimes the sauce or condiment is more alluring than the actual dish.
I find when cooking at home and especially when I have guests, having a flavored butter, dipping sauce or fabulous au jus can elevate the meal to “one of the best they have ever had!”
Plus, the word aioli is just fancy.
The best part is that condiments and sauces, like my quick garlic aioli, can be made in just a few minutes and usually ahead of time. While I like to make my own mayonnaise, you can surely use a store bought mayo. I’d stick with actual mayo though and shy away from Miracle Whip.
If you’ve never made your own mayonnaise, this is the time to try! Homemade mayonnaise is SO easy to make, you’ll be amazed. And the flavor is vastly different, rich and decadent.
You can adjust the salt levels, even adding lemon if you wish. The taste of your aioli (base of mayo) will really depend on the type of olive oil you use.
I keep two types in my kitchen: the cheaper light extra virgin (still a decent quality) for using in recipes and frying and the good stuff. The more expensive, serve-on-its-own stuff that is olive nectar. THIS is what you need for the base of a good garlic aioli.
Garlic Aioli Sauce
Other than the mayo, which is perhaps more important that the garlic, the only other thing you need is salt. Use real garlic, none of that pre-chopped stuff in a jar that has muted flavor.
For salt, I use Maldon Sea Salt. If you read Savory Experiments with any regularity, you know I’m obsessed with it. I even have a travel case that comes with me to give assistance to under seasoned dishes at restaurants.
I’m a wacko, I know. But really, any salt, other than iodized salt, will work.
For plating, you can serve your aioli in small ramekins or scoop it into a plastic baggie and snip one corner, creating a makeshift pastry bag and “pipe” it onto your dish in a artful way.
Tools You’ll Need
Good Extra Virgin Olive Oil– A good olive oil will taste like, well, olives, while a poorly made one will taste like vegetable oil. Gross. While people tend to favor Italian and Greek olive oils, I prefer to buy mine domestically.
There are some great ones out there from all over the world, but the reporting of ingredients isn’t always the same and you could find that your super expensive olive oil was actually cut with vegetable oil.
Mini Food Processor– I use this thing daily! It is by far my most used kitchen appliance, it is small and I throw all the parts into the dishwasher, well except the base and cord, of course!
Ramekins– I like giving folks their own individual sauce cups. Then you don’t have to worry about double dipping! Ramekins are also great for ingredient preparation and baking mini soufflés.
More sauce recipes!
- Clarified Butter
- Beurre Blanc Sauce
- Jalapeno Pineapple Sauce
- Balsamic Cocktail Sauce
- Coconut Curry Sauce
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Quick Garlic Aioli
- Combine all ingredients in a small food processor and blend until smooth.
- Keep in an airtight plastic container in the refrigerator for up to 2 weeks.
- If you’ve tried this recipe, come back and let us know how it was!