Facebook | Pinterest | Instagram Then I saw one of the employees walk out a back door and wave me forward with this funny look on her face. I was at the wrong window, which I only then noticed looked totally shuttered up. They must have thought I was a complete weirdo, ordering nothing but fries and then not even making it to the right window?? What is it with me!! I did ask if I was the first one to stop at the wrong window and they said no, I wasn’t the only one. Small comfort that I’m not the only oblivious person out there. How’s July treating everyone? We went up to visit Eric’s parents in Montana and had the best time. It’s a two day drive one way. We got home last night in time to make scrambled eggs and smoothies for dinner (the only food we had) and Eric was trying desperately to herd the children to bed quickly. He said, I don’t know why but I just want them IN BED ALREADY. I said, could it perhaps be that it’s because you spent two days in an enclosed space with literally no escape from the heathens?? Probably. Our kids are actually pretty well behaved on car trips, we are lucky. But still. I mean, they are kids. They can’t help themselves. We must all go through what we put our parents through at some point, right?
Garlic Aioli Recipe ingredients
This ridiculously simple garlic aioli sauce recipe consists of ingredients I bet you already have in your kitchen. Here are the ingredients you need (full recipe and instructions in the recipe card below!)
Blender: You must turn the blender on low and SLOWLY drizzle in the oil through the spout on the top. Bowl and whisk: You must be whisking constantly and vigorously while you SLOWLY drizzle in the oil. Immersion blender: This is the only method where you can add the oil in all at once. Add the oil on top of the eggs. Smash your immersion blender all the way to the bottom of the jar, and turn it on low. SLOWLY and gradually move the blender up toward the top of the jar, until the aioli is emulsified. See photo above.
If you follow these steps, you will have a beautiful creamy aioli! If you don’t, you will have a sad oily mess. We are using half olive oil and half vegetable oil in this recipe. (Olive oil has kind of a strong flavor so we’re tempering it with a more neutral oil) The best part about making it at home, either classic or cheater, is that you can adjust it to taste. Hopefully you can tell from the photos that this aioli is a mayonnaise consistency. I love it thick and creamy! If you like a thinner aioli, add a little more lemon juice, or a teaspoon or two of water.
French fries or sweet potato fries use as a dip for a fresh vegetable tray: carrots, celery, broccoli, cauliflower, cherry tomatoes, snap peas, etc. slap it on a sandwich. Way better than mayo! ditto for hamburgers. If you’ve never tried aioli on a hamburger, you are missing out! Dip roasted artichokes in it Fried zucchini Stir some into your potato salad Serve as a dip with Sheet Pan Sausage and Veggies Stir it into some warm pasta for a carby treat Dip these 3 Ingredient Roasted Potatoes in aioli Serve it with salmon cakes Dip these Bacon Wrapped Potatoes in aioli! stir it into a tuna salad
I’m sure you can come up with about a hundred other ideas. Basically anything you would pair mayonnaise with, you can sub aioli. I really should have some pictures of other things you can dip in this magic stuff. I kind of have tunnel vision though. Aioli and fries go together like salt and pepper!
Add more lemon. Thin it out and give it even more lemon flavor with an extra squeeze of juice. Spice it up. Give your aioli a kick of heat with a sprinkle of red pepper flakes or cayenne pepper. You could also mix in a drizzle of your favorite hot sauce! Use other herbs. Add some freshness with a sprinkle of chives or rosemary. Cilantro lime aioli. Swap out the lemon for lime and use cilantro in place of the parsley for a fun and fresh flavor twist. Roasted garlic aioli. Roast the garlic first for another layer of flavor. See recipe notes for details!
How long will garlic aioli last in the fridge?
Homemade aioli is good for a week or so in the fridge. Don’t freeze it–it will separate and be totally gross. Just make up what you think you’ll eat in a week (and then find yourself making more because you ate it all and ran out, haha!).
