Garlic Aioli Recipe BG

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Garlic Aioli Recipe


Garlic aioli is a sumptuous condiment that has found its way into the hearts of culinary enthusiasts around the globe. Originating from the Mediterranean regions, particularly Spain, France, and Italy, aioli is traditionally made by emulsifying garlic with extra virgin olive oil to create a rich, creamy sauce. The term “aioli” itself combines the words for “garlic” (ail in French and ajo in Spanish) and “oil” (oli in Catalan and óleo in Spanish), reflecting its core ingredients.

In its most authentic form, garlic aioli is prepared using a mortar and pestle to crush the garlic into a paste, then gradually incorporating olive oil until a smooth, emulsified mixture is achieved. This process can be likened to making mayonnaise, which is why many modern interpretations of aioli blend garlic into a mayonnaise base for convenience and stability, incorporating ingredients such as egg yolks, lemon juice, or mustard to enhance flavor and texture.

The allure of garlic aioli lies in its versatility and the depth of flavor it brings to dishes. It serves as an excellent accompaniment to a wide array of foods, including grilled vegetables, seafood, sandwiches, and as a dipping sauce for fries and other appetizers. The robust flavor of garlic combined with the richness of olive oil creates a condiment that is both bold and indulgent, capable of elevating the simplest of meals to a more gourmet experience.

In a culinary landscape that continually embraces fusion and innovation, garlic aioli has transcended its Mediterranean roots to become a beloved feature in many international cuisines. Its preparation may vary, with some chefs adding herbs, spices, or citrus to customize the flavor. Regardless of these variations, the essence of garlic aioli remains the same: a celebration of the simple, yet profound flavors of garlic and olive oil.

In summary, garlic aioli is much more than just a sauce; it’s a testament to the power of simple ingredients to create rich, complex flavors. Its ability to complement and enhance a diverse range of dishes makes it a staple in the repertoire of both home cooks and professional chefs alike.

Ingredients for the Garlic Aioli Sauce

  • 1/2 cup Mayo
  • 2 large garlic cloves
  • 1/4 lemon freshly squeezed
  • Handfull of parsley chopped
  • 1 Tbl spoon of olive oil
  • Pinch of salt and black pepper to taste


  1. Prepare the Garlic: Begin by peeling and finely mincing the 2 large garlic cloves. The finer you mince the garlic, the more it will infuse its flavor into the aioli.

  2. Mix the Base: In a medium mixing bowl, combine the 1/2 cup of mayonnaise with the minced garlic. Stir these together until well combined.

  3. Add Lemon Juice: Squeeze approximately 1/4 of a lemon to get about 1 tablespoon of fresh lemon juice. Add this lemon juice to the mayonnaise and garlic mixture. The lemon juice not only adds a bright flavor but also helps to thin out the sauce slightly, making it more spreadable.

  4. Incorporate Olive Oil: Add 1 tablespoon of olive oil to the mixture. Olive oil adds a smooth, rich flavor that complements the sharpness of the garlic and the tanginess of the lemon.

  5. Add Parsley: Stir in the finely chopped parsley. This not only adds a fresh herbaceous flavor but also gives the aioli a speckled, appealing appearance.

  6. Season: Add a pinch of salt and black pepper, tasting as you go, to ensure the aioli is seasoned to your liking. The salt enhances all the flavors, while the black pepper adds a slight warmth.

  7. Final Stir: Give the aioli a final stir to ensure all the ingredients are thoroughly mixed. Taste it and adjust any seasonings as needed. If you prefer a thinner consistency, you can add a little more lemon juice or olive oil.

  8. Chill (Optional): For the best flavor, cover and let the aioli chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

  9. Serve: Enjoy your homemade garlic aioli as a dip for vegetables, a spread for sandwiches, or a complement to grilled meats and seafood.


  • For a smoother garlic flavor, you can use a garlic press or grate the garlic instead of mincing.
  • If the aioli is too thick for your liking, adjust its consistency by adding a bit more lemon juice or olive oil.
  • This aioli can be stored in an airtight container in the refrigerator for up to a week.

Enjoy your homemade garlic aioli, and don’t hesitate to experiment with additional herbs or spices to tailor it to your taste!

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