Our cookbook, Love Real Food, is here! Learn how to make creamy, tangy, garlicky aioli at home with this easy recipe! Vegan aioli’ll just need good mayonnaise, lemon juice and garlic. It’s just as good as your favorite restaurant’s!
My husband I don’t argue about much, but we do argue about aioli. We argue about the degree to which it is similar or different from mayonnaise. I say that aioli is practically sisters with mayonnaise, while he claims that the two condiments might as well be second cousins. This typically takes place over wine and French fries in our favorite restaurants. Somehow his or her answer is always a point for both of us.
If you ask me, aioli is quite similar to mayonnaise. Sometimes the French add a little bit of mustard. Aioli also contains garlic, which we agree must be included. The most original form of aioli, which I’m hoping to taste in Provence this summer, is made only with garlic and olive oil emulsified in a mortar and pestle. Anyway, the point of all of this is that there are many opinions about aioli.
I’m surely going to upset someone with this quick and dirty version of aioli that tastes just like your favorite restaurant’s. Want to learn how it’s done? Easy Aioli My easy aioli recipe is made with—wait for it—mayonnaise! To make it, you simply soak minced garlic in lemon juice for 10 minutes, strain it out, and stir the garlicky lemon juice into the mayonnaise. Essentially, you’re using mayonnaise as the creamy base, and adding the most characteristic aioli flavors to it.
I learned this trick from my tahini sauce. This way, you get nice garlic flavor without any actual garlic floating around in your mayo. Minced garlic would only distract from the creaminess and could make your sauce too garlicky with time. Watch how to make restaurant-style aioli in this short recipe video! Uses for Aioli Anywhere you might use mayonnaise, you could probably use aioli.
