This shortcut garlic aioli sauce is more than just a dip. It’s perfect topping for burgers, salads, sandwiches or a sauce to go along with roasted veggies, steaks, chicken or seafood! Made with few simple ingredients, it comes together in less than 5 minutes.
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Garlic aioli sauce
Up your burgers and fries came with this creamy dreamy garlic aioli. This cheat version of garlic aioli is super simple and easy to make.
Traditional aioli has raw eggs as it’s made by blending egg yolk with olive oil, Dijon mustard, and seasoning. Since mayonnaise already contains egg yolk and olive oil in it, it makes sense to use mayonnaise instead of blending yolk and olive oil.
Some might argue this might not be the best method to make aioli, but it certainly is the easiest and fastest way to make it.
Aioli made from scratch definitely would be creamier and much better tasting. Feel free to go with the traditional way of making aioli if you prefer.
What is garlic aioli
Certain Mediterranean culture, aioli refers to a sauce made by emulsifying tons of mashed garlic in olive oil using a mortar and pestle. It’s just that, garlic and olive oil.
In some other Mediterranean food culture aioli is made from emulsifying raw egg yolk in olive oil along with mashed garlic, salt and lemon juice.
Now a day’s aioli is synonymous to the word “fancy mayo” as mostly it’s made simply by using mayonnaise and ton loads of garlic for flavor.
No matter how you make it and what you use to make it there’s no doubt aioli is that creamy dreamy world you want to live it, because burgers, fries and sandwiches never tastes better.
Ingredients needed
Since this is the shortcut version, mayonnaise (store-bought or homemade) is used in the recipe.
You’ll need-
- 1 cup mayonnaise (store-bought or homemade)
- 3 cloves garlic (minced fine)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil (good quality)
- 1 teaspoon white pepper (adjust to taste)
- ¼ teaspoon salt (adjust to taste)
- Mayonnaise: use good quality mayonnaise. This dip tastes entirely depends on the quality on mayonnaise. Full fat mayo gives aioli rich creamy taste. For best taste use full fat mayo. If you prefer to keep it light you can use low fat or fat free mayonnaise, it will have slightly different flavor and taste of course.
- Garlic: fresh garlic only, do not use garlic powder or garlic from the jar. It’s important to have garlic minced super fine or mash garlic cloves into smooth paste to get creamy, silky texture.
- Lemon juice: it’s a must to use only freshly squeezed lemon juice, no bottled stuff. Fresh lemon juice adds great flavor to balance garlic flavor.
- Olive oil: use extra virgin olive for best flavor.
- White pepper: use ground white pepper if you want garlic aioli sauce to be this dreamy white creamy sauce. Ground black pepper can be used if you don’t mind have black specs in your sauce.
- Salt: always season sauce to your taste.
Additional ingredients and substitutions
Infuse other great flavors to garlic aioli sauce recipe by adding more ingredients like Dijon mustard Sriracha Jalapeno Horseradish (grated) Minced basil or pesto.
How to make garlic aioli
- This cheat version of garlic aioli starts with good quality mayonnaise.
- Add mayonnaise, finely minced/mashed garlic, freshly squeezed lemon juice, good quality extra virgin olive oil, ground white pepper, salt to taste into a bowl.
- Whisk it all together. Use a food processor or stick blender to get a creamy silky texture.
- Viola, garlic aioli is ready.
- Transfer to serving bowls and serve it with hot fries, spread on burgers and sandwiches, or simply use as a sauce for roasted vegetables, steaks, chicken, or seafood.
- Leftovers can be stored in clean dry airtight containers in the refrigerator for up to 1 week.
How to use garlic aioli
You can serve garlic aioli is so many ways.
Burgers & sandwiches – take your sandwich and burger to the next level with garlic aioli. Slap the garlic aioli sauce on your sandwich or buns. It’s so much better than plain mayo.
Fries – up your fries game by dipping it into aioli.
Seafood – cocktail shrimp or fried shrimp or fried calamari tastes better when dipped in aioli.
Steaks – aioli sauce is great for dipping steak bites.
With veggies – serve garlic aioli dip with a large serving of veggies sticks – carrots, celery, roasted broccoli or roasted cauliflower, cherry tomatoes, or roasted potatoes.
Onion rings – dip onion rings into it.
Crab cakes– great with crab cakes.
Zucchini– zucchini fritters tastes best with aioli.
Useful tips
- For best taste use best quality full fat mayonnaise.
- Fresh garlic is a must. Stay away from jarred garlic or garlic powder.
- Mash garlic into a smooth paste for a creamy silky texture.
- Use freshly squeezed lemon juice only.
- Extra-virgin olive oil adds great flavor compared to regular olive oil.
- Aioli tastes great after being refrigerated for 1 or 2 hours so the flavors are set. Best served chilled.
FAQS
Yes, Use vegan mayonnaise instead of regular mayonnaise.
Actually no, the garlic flavor is not overpowering. Mayonnaise richness and fresh zing flavors from fresh lemon juice balance out the strong flavor of garlic.
It’s crucial to mince garlic into a smooth paste to get a silky texture. Use a garlic press to mince garlic or simply mix all ingredients and blend it until smooth in a food processor or stick blender.
MORE DIPS TO TRY
- Creamy avocado dip
- Beer cheese dip
- White queso dip
- Refried bean dip
- Cream cheese dip
- Hummus
- Beetroot hummus
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📋Garlic Aioli Sauce
Ingredients
- 1 cup mayonnaise store-bought or homemade
- 3 cloves garlic minced fine
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil good quality
- 1 teaspoon white pepper adjust to taste
- ¼ teaspoon salt adjust to taste
Instructions
- This cheat version of garlic aioli starts with good quality mayonnaise.
- Add mayonnaise, finely minced/mashed garlic, freshly squeezed lemon juice, good quality extra virgin olive oil, ground white pepper, salt to taste into a bowl.
- Whisk it all together. Use a stick blender to get a creamy silky texture.
- Viola, garlic aioli is ready. Transfer to serving bowls and serve it with hot fries, spread on burgers and sandwiches, or simply use as a sauce for roasted vegetables, steaks, chicken, or seafood.
- Leftovers can be stored in clean dry airtight containers in the refrigerator for up to 1 week.
Notes
- For best taste use best quality full-fat mayonnaise.
- Fresh garlic is a must. Stay away from jarred garlic or garlic powder.
- Mash garlic into a smooth paste for a creamy silky texture.
- Use freshly squeezed lemon juice only.
- Extra-virgin olive oil adds great flavor compared to regular olive oil.
- Aioli tastes really great after being refrigerated for 1 or 2 hours so the flavors are really set. Best served chilled.
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