How to Make Garlic Aioli Sauce
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.
