Sunday, June 10, 2012

Quick Garlic Aioli

Yes, yes.  I am aware that real aioli is made with raw egg yolks instead of mayonnaise.  I would have made a more authentic recipe, too, if the idea of raw eggs didn't skeeve me out.  Food poisoning is something I have happily avoided for the past 27 years (though my parents did get terrible food poisoning after eating celebratory soft serve ice cream when they found out my mom was pregnant with me) and I don't care to experience it any time soon.  I also don't care to experience purchasing super expensive pasteurized eggs.  So mayo it is.  I honestly just threw the ingredients together (measured everything though!) and it isn't based on any recipe, but after I made it I looked on AllRecipes and this one is pretty similar.  The garlic aioli was originally made to go along with my awesome portobello mushroom burgers, but I decided it deserved its own post because it's SO good and SO versatile!  It was perfect on the burgers, but also great on the fries I baked to go along with the burgers, would be good on sandwiches, and odd as it sounds, it's really good on steamed broccoli.  Just put a little bitty puddle of it on your plate, fork a broccoli floret, and dunk it (just a little bit!) in the aioli.  A little goes a long way!  I think it would also be great on artichokes or salmon cakes or pretty much anything else.

Quick Garlic Aioli

1/3 C mayonnaise
1 clove minced garlic
1 1/2 t lemon juice (can do more if you want it lemony, I held back for once in my life)
1/8 t pepper
1/8 t salt

Mix together all the ingredients in a little bitty bowl.  It's fine if served immediately, but even better if you let it sit in the fridge for a couple of hours.  It keeps for several days in the refrigerator.

1 comment:

  1. I always make my aioli this way too! Sounds perfect for dipping fries in or slathering over top of burgers or chicken. . . I love aioli!