Aioli Recipe typically has a lot of garlic and is mayonnaise. It is occasionally referred to as garlic mayo because garlic is the primary ingredient added to mayonnaise.
Each aioli has a distinct flavor and combination of ingredients, but after experimenting with a few recipes, I was satisfied with the final combination I chose. You might never go back to normal mayonnaise once you’ve tried aioli! Additionally, it’s quite simple to prepare and keep on hand whenever you need it.
Aioli Recipe Ingredients
- Mayonnaise, one cup
- Lemon juice, 3 teaspoons
- 1/2 tsp. of pepper
- 3 teaspoons minced garlic
- one tablespoon of fresh parsley
- Ketchup, 3 tablespoons
How to make this recipe
- There is absolutely no reason not to use this aioli recipe. Mash the garlic first with a mortar and pestle. The mayonnaise shouldn’t have small pieces of garlic floating around in it.) Then, at that point, basically whisk every one of the fixings together and use it as a spread or plunge. Yes, that is all! It really is that simple, and it enhances the flavor of the mayonnaise as well as all of the foods it goes well with.
- The aioli recipe can be stored for up to seven days in the refrigerator. Before making it, keep in mind that the garlic may become slightly stronger over time. You could combine all of the ingredients, with the exception of the garlic, if you so choose until you are ready to use it. At the very end, add the garlic.
Aioli is delicious on nearly anything, as I have stated! Here are some additional uses for this aioli recipe in addition to my use of it on all of my patty melt recipes:
- sandwiches of every variety
- Vegetable Dip for French Fries
- If you want, try it with my roasted potato wedges.