Are you wondering what Aioli is? My Aioli is considered the cheater version of Aioli but in today’s cooking, the word aioli has pretty much become synonymous with the word mayonnaise. However true Aioli is not mayonnaise. Aioli is an emulsion of mashed garlic, lemon juice, eggs, olive oil, dijon mustard, salt. To become an emulsion it needs to be blended very well. You need to use a really good blender or an emulsion blender otherwise known as a stick blender. If you were making homemade mayonnaise it would be roughly the same thing. Nowadays most people use mayo from a jar (including myself) which doesn’t even come close to real homemade mayonnaise. All of this considered here is my Homemade Garlic Aioli.
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You have to love garlic:
Yes, you have to love garlic because my homemade garlic aioli is loaded with garlic. You will be exuding garlic for the next day or 2. I use an entire bulb of garlic, not a clove but a bulb. Smash open the bulb of garlic and get rid of as much of the skin that you can. Turn the knife on its side and use the heel of your hand to smash a couple of cloves at a time. Peel off the remainder of the skin.
I slice each clove in half so they fit easily into my garlic press. I love this garlic press, it is from Pampered Chef but you can actually buy this exact Pampered Chef Garlic Press on Amazon. If you’ve ever had a cheap garlic press you know how difficult it is to use. That’s why I love my garlic press because it is heavy duty and I can get through an entire bulb in just a few minutes. When you are done you should have a good amount of garlic in a bowl.
It’s a lot I know but I love the bite of garlic, it almost burns your tongue. Now just add in your mayonnaise, I use about a cup, mix well. You can adjust the amount of mayonnaise to your taste. Add just a splash of lemon juice to loosen it up a little and that is all there is to it. Let it sit in the refrigerator for at least an hour so the flavors can blend.
Ingredients to make Homemade Garlic Aioli
- 1 Bulb of Garlic
- 1 to 1 1/2 Cups of Mayonnaise
- Splash of Lemon Juice
It can be used as a vegetable dip, I spread it on my super easy, 3 Ingredient Homemade Bread. I will take 2 slices of my homemade bread, spread the garlic aioli and then add thin slices of pork loin or roast. If I have cilantro or parsley I will add that to the top of the roast and then eat it like a sandwich or even an open-faced sandwich if you don’t want all the carbs. It works so well with a lot of things, and you definitely taste the garlic. If you are a garlic lover like me you will want to spread it on everything.
Here are a couple of good blenders and immersion blenders that would work really well with this recipe:
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