Aïoli is something you need to know how to make. It’s a basic mayonnaise, but with a good hit of garlic. I don’t tend to make aïoli from scratch, because it doesn’t keep as well, as it contains raw egg yolks. This version, which used purchased mayonnaise, keeps well, is more stable and is just plain delicious. Steam some veggies—carrots, baby potatoes, fennel wedges, asparagus, artichokes and baby beets are perfect. You can actually make a meal out of this…an Aïoli Platter. This is a nice little sauce to have on hand…well really, it’s more of a spread than a sauce. But, nonetheless, it’s terrific. It’s delicious. It’s flexible and it really, really easy, too.
Simply plop the mayonnaise, garlic purée, lemon juice, salt and olive oil in a small bowl. Whisk it all together, stir in the chives and scrape it into a jar, refrigerate and voilà! You’re done! That’s it! The mixture will be really thick and very spreadable. If you want to use this as a dip, then I thin it with a bit of milk, a tablespoon or two. This is has garlic-front flavor. It’s actually “hot”, it has so much garlic. If you don’t want that much garlic, (but really, why wouldn’t you?), then just use less. The other great thing is that it keeps at least two weeks in the fridge, but the flavors will be brightest if eaten within 2-3 days. Also note, feel free to use regular mayo, but please use a good quality mayo, no matter what kind you choose. I prefer to use “light” mayonnaise, (not “low-fat”), and then I can add a tablespoon or two of a really flavorful olive oil. The final product isn’t greasy or oily, but has a nice, creamy mouth-feel. It’s yummy stuff!
Today, I’m using it as a dip for Deep-Fried Potato Peelings. Yeah, that’s right…these are quite literally the peels of potatoes. But, they’re delicious and you should make some. And I smeared a little on our burgers, too. That was really good, but we’re both garlic-breathing dragons! No vampires in our house tonight!
Quick Garlic Aïoli
- 3/4 cup light or regular mayonnaise (not low-fat)
- 1 tablespoon garlic purée (garlic put through a press)
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons very flavorful olive oil
- Pinch kosher salt
- 2 teaspoons very finely snipped fresh chives
Place the mayonnaise, garlic purée, lemon juice, salt and olive oil in a small bowl. Whisk the mixture together, until completely combined. Stir in the chives. The mixture will be very, very thick. Scrape into a container, with the a tight-fitting lid; store in the fridge. Will keep for at least 2 weeks, but the flavors will be sharpest if eaten within 2-3 days.
NOTE: Begin with the lesser amount or oil; taste and increase, if desired.
Quick Garlic Aïoli Recipe©Marcia Lahens 2018. All rights reserved.