Not Your Momma’s Mayo: How to Make Great Garlic Aioli

garlic aioli

The first time I bit into a finely made turkey sandwich that had a touch of garlic aioli, I was floored. What was this delicious concoction? It surely wasn’t mayo! It had loads of garlic flavor with just a small but tasty hint of basil.

My friend, herself a burgeoning chef and food epicurean, had just introduced me to one of the world’s best and easiest condiments to make. And unlike store brought mayo which can sit on a shelf for—well— an extremely long time, and has been processed with all kinds of things, aioli is simple to make and can incorporate a variety of fresh ingredients.

If you’d like to make your panini pop or give a seafood dish some zing, an aioli is the way to go! Slather on a little or a lot depending on your individual tastes and you won’t believe the difference. Here’s an easy recipe that will be sure to get tongues wagging!


 

Garlic Aioli with Basil:

  • A few sprigs of chopped fresh basil
  • 1 egg
  • 3 cloves of garlic
  • 2 ½ tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of salt
  • ½ cup of olive oil
  • Black pepper to taste

Blend the egg, garlic, basil, and lemon juice in a food processor. Slowly add the olive oil to the mixture until it is smooth. Add the salt and pepper and voila! You now have an awesome aioli to jazz up a dish or two.

The best thing about this recipe is that you can tweak it to fit what you like best. If you want less salt, you can minimize it and still have a great tasting condiment. You can even add things like parsley or Dijon mustard. There’s no limit to what you can do with a garlic aioli and it is so simple to make. So pick up a few of these ingredients, experiment and enjoy!

   

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Kenya Evans

by Kenya Evans

Special Contributor. Kenya has been a writer for as long as she could remember. A fashionista with a love of the arts, Kenya’s background in social justice inspires her to help make the world a better place, one written word at a time. When not writing, she can be seen on underground stages across Chicago as a tribal belly dancer and classical Indian dance student of Bharatnatyam.