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5 Minute Garlic Aioli

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As much as I love garlic, I’d be remiss if I left off a super easy recipe for garlic aioli on here. Today’s recipe takes literally 5 minutes (yes, really) and is so easy, you’ll be making it all the time.

This 5 minute garlic aioli is super easy and flavorful. Perfect as a dip for veggies and fried potatoes or a spread for sandwiches.

If you’ve never heard of it before, garlic aioli (or any aioli) is very similar to mayonnaise. To do this, you’ll need an immersion blender.

Cooking is literally a science – how one substance reacts to another – and making mayonnaise and aioli is a really cool way to make food science fun. You can try making this by hand with a mortar and pestle or a blender/food processor, but please understand I can’t guarantee your results if you don’t use an immersion blender and deviate from this recipe.

Either way, the Immersion Blender is one of my favorite small kitchen appliances that I use all the time. They’re so useful for blending soups and sauces, making spreads like nut butter, mayonnaise and aoilis, and super easy salsa. So whether or not you try this recipe, consider buying one if you haven’t already. If you can’t tell, I really love mine!

This 5 minute garlic aioli is super easy and flavorful. Perfect as a dip for veggies and fried potatoes or a spread for sandwiches.

So how does this taste? Well, very garlicky, tangy and creamy of course, with a hint of lemon. I love having some around to use as a dip for veggies (as pictured), french fries and as a spread on sandwiches or crusty bread.

Try this and I promise you’ll love it! Let me know what you think in the comments below and feel free to hit me up on Instagram, Facebook and Twitter – I’m always happy to chat!

Until next time. X

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Items used in this recipe:

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5 Minute Garlic Aioli

This 5 minute garlic aioli is super easy and flavorful. Perfect as a dip for veggies and fried potatoes or a spread for sandwiches.

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This 5 minute aioli is super easy and flavorful. Perfect as a dip for veggies and fried potatoes or a spread for sandwiches.

5 Minute Garlic Aioli

  • Author: Sarah | Away From the Box
  • Total Time: 5 minutes
  • Yield: 1-1/2 cups
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Description

This 5 minute aioli is super easy and flavorful. Perfect as a dip for veggies and fried potatoes or a spread for sandwiches.


Ingredients

  • 1 slice white bread, crusts removed
  • 4 TB milk
  • 5 cloves of garlic, minced
  • 1 egg, room temperature
  • 1 c. avocado oil or light olive oil
  • 3 TB lemon juice
  • salt and white pepper to taste

Instructions

  1. In a small, shallow bowl, place the slice of bread and pour the milk over it. Let stand for 5 minutes.
  2. Lift the bread and let drain, then gently squeeze excess milk from it and transfer to a tall container that is slightly wider than the width of your immersion blender. The cup that comes with the immersion blender works perfectly for this.
  3. Add the garlic to the container and gently mash the bread and garlic with a muddler or the handle of a butter knife until it resembles a fine paste.
  4. To the container, add the egg, avocado oil and lemon juice. Place the immersion blender all the way at the bottom and turn it on low, blending only the ingredients on the bottom before gently lifting it and moving around. Continue blending until it fully emulsifies. It should be white and resemble a thinner mayonnaise. Season with salt and pepper to taste.

Notes

To make by hand, mash the bread and garlic together as the recipe states, then add the egg and lemon juice. Slowly add the oil just a little bit at a time as you continue mixing all ingredients. This process takes considerably longer and has a higher probability of not emulsifying.

Sometimes, for no reason at all, aioli doesn’t properly set up. If that happens, don’t worry, it’s very common. Using an immersion blender offers the highest success rate, but there are too many variables to really pinpoint what went wrong. It’s better to start new and try again.

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This 5 minute garlic aioli is super easy and flavorful. Perfect as a dip for veggies and fried potatoes or a spread for sandwiches.

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Email this to someone
email
Share on Facebook
Facebook
0Pin on Pinterest
Pinterest
58Share on Google+
Google+
0Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
38Share on Tumblr
Tumblr
0Share on StumbleUpon
StumbleUpon
1Share on Reddit
Reddit
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★☆ ★☆ ★☆ ★☆ ★☆

Oh, hi there!

Hi! Sarah here. I'm a southern foodie with high end tastes. Whether you are hosting a party or enjoying a quiet night in, my recipes are made to wow everyone at the table. Everything is from-scratch (with a few minor exceptions), with a healthy amount of tex-mex and tips to improve cooking through science.
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