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How to Make Garlic Aioli Sauce

Updated on August 05, 2013

This classic French cold sauce is great with fried vegetables or seafood. Traditionally made with raw egg, I substitute store-bought mayonnaise for safety.

  • 1 clove garlic
  • 4 tablespoon mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/4 cup light-tasting olive oil
  • 1/2 teaspoon salt

Finely chop the garlic on a cutting board. Sprinkle the salt over the chopped garlic and mash it into a paste by repeatedly dragging the edge of your knife across the salt and garlic mixture. Scrape up the mashed garlic and put it into a small bowl. Add the mayonnaise, Dijon mustard, and lemon juice and whisk together. Slowly drizzle in the olive oil while continuing to whisk. Refrigerate until ready to serve.

Serving suggestions:

This sauce compliments seafood dishes such as fried flounder, poached salmon, grilled shrimp, and crab cakes. It makes a great salad dressing and is terrific over vegetables. I serve it over fried artichokes and zucchini, and over roasted or grilled asparagus.

As an alternative to the aioli sauce, I sometimes use horseradish sauce with fried fish or vegetables. You can use store bought horseradish sauce or make your own by combining two parts mayonnaise with one part prepared horseradish. Season with salt and pepper.

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      adrian 6 years ago

      Didn't work at all far too much oil

    • Bill Yovino profile image
      Author

      Bill Yovino 6 years ago

      Adrian, sorry it wasn't to your liking. This is a recipe I learned at the Culinary Institute of America and have enjoyed many times. Perhaps you didn't whisk enough or you poured the oil too quickly. If you liked the taste but not the texture, try it again and stop adding the oil when you feel it has right consistency. It's also important that you use "Light Tasting" olive oil, as Extra Virgin is far too potent for this recipe.

      I appreciate the feedback.

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