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.
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!
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.
Until next time. X
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5 Minute Garlic Aioli
Sarah | Away From the Box
Yields 1-1/2 cups
This 5 minute aioli is super easy and flavorful. Perfect as a dip for veggies and fried potatoes or a spread for sandwiches.
5 minTotal Time
- In a small, shallow bowl, place the slice of bread and pour the milk over it. Let stand for 5 minutes.
- 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.
- 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.
- 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.
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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