Garlic aioli is a combination of garlic and olive oil and is one of the most popular sauces of Mediterranean cuisine. Although it is similar to mayonnaise in terms of ingredients and taste, there are differences between them. Mayonnaise is made by slowly whisking egg yolks and thickening them with olive oil.Garlic aioli mayo, on the other hand, is a garlic-based sauce. It is prepared by beating the garlic and thickening it with egg, olive oil and mustard. Garlic ailoi sauce is usually served at room temperature with vegetable dishes, salads and sandwiches. It differs from mayonnaise in this respect.
Another great thing about garlic aioli sauce is that it can be prepared with ingredients you always have at home and can accompany most of your dishes with all its beauty. It is also very practical to make, but there are a few little secrets. I have added them to the tips section for you. Follow the steps and welcome a magnificent flavor to your table.
What Is Garlic Aioli
Garlic aioli; literally means garlic and olive oil. Although it is similar to mayonnaise because of its ingredients and taste, there are differences between them. Mayonnaise is made by slowly whisking egg yolks and thickening them with olive oil. Aioli, on the other hand, is a garlic-based sauce. It is prepared by beating the garlic and thickening it with eggs, olive oil and mustard. The good thing about it is that it is prepared with ingredients that can always be found at home and can accompany most of your meals with all its beauty.
Mayo garlic aioli sauce is a sauce widely consumed in Mediterranean cuisine. Prepared with olive oil, garlic and eggs, this sauce is generally famous in the southern regions of Spain and France. Derived from the expressions “oil and garlic”, which are garlic and olive oil, the sauce is similar to mayonnaise in general. It takes that name with the other ingredients added. It is suitable for mixing with mustard and other spices.
For example, when garlic is added, it is called garlic aioli, and when lemon is added, it is called lemon aioli.It goes well with grilled and fried seafood such as fried calamari and shrimp. You can easily prepare this sauce at home and consume it not only with fish but also with french fries.
The Difference Between Aioli and Mayo
Although it is similar to mayonnaise in terms of ingredients and taste, there are differences between them. Mayonnaise is made by slowly beating egg yolks and thickening them with olive oil. Garlic aioli, on the other hand, is a garlic-based sauce. It is prepared by beating the garlic and thickening it with egg, olive oil and mustard.
Mayonnaise is an emulsion created with egg yolk and oil. When the oil is slowly added to the egg yolk in a slow pour, the oil separates into tiny droplets that remain suspended in the yolk. Thousands of tiny drops of oil create the creamy, opaque white color of mayonnaise, which is different from the clear appearance of the oil. The lecithin in the egg yolk allows the droplets to remain suspended rather than separating and re-depositing the fat as they normally would.
But since garlic does not have strong emulsifying properties like egg yolk, it takes a great deal of elbow grease to emulsify the olive oil into the garlic, especially when using a mortar and pestle, as in a traditional method of preparation. Once the cook has begun to crush the garlic cloves, gradually adding olive oil liberally, stirring and mixing the whole time, the mixture should be pale and smooth.
How To Make Garlic Aioli
First, crush the peeled garlic cloves with salt and pepper in a mortar or a bowl.In a separate glass bowl, add the egg yolks, lemon and dijon mustard and whisk with the help of a whisk or blender. (If you are going to use a blender, I recommend using it at medium level).When this mixture is combined, slowly start adding olive oil, but here add the olive oil almost drop by drop. Do not allow the mixture to curdle. If you feel that it is cutting, stop adding olive oil and continue to mix quickly.
When it thickens, stop whisking and add the crushed garlic cloves. Mix a little more in this way, if the consistency is too thick for you at this stage, you can lighten the consistency by dropping a little water with your hand. If there are any spices that are missing according to your taste, you can add them at this stage. Your sauce is ready, you can rest it in a bowl and use it. Since the egg yolk is used without contact with heat, keep it in the refrigerator and consume it within 2 days at most.
How To Make Vegan Garlic Aioli
Peel and finely mince the garlic. Sprinkle a little salt over the garlic and use your knife to stack the garlic. Holding the blunt side of your knife with both hands at a slight angle, drag the sharp side of the knife over the garlic so that it presses and flattens the garlic. Put the garlic back into a pile and repeat until you have a smooth paste consistency. Transfer the garlic to a bowl with the vegan mayonnaise and freshly squeezed lemon juice and mix well.
Is Garlic Mayo Vegan?
The ingredients you need for this are vegan mayonnaise, salt, freshly squeezed lemon juice and garlic. Then the only thing you need to do is to enjoy the vegan garlic aioli sauce.
How Many Calories
100 grams of garlic aioli contains 218.9 calories. 1 serving is 3.3 grams and contains 7.2 calories. Garlic aioli is rich in Cholesterol, Vitamin A, Fat. Based on a 2000 Calorie diet, one serving provides 5.2% of the daily Cholesterol requirement, 1.0% of the daily Vitamin A requirement and 0.6% of the daily Fat requirement. Those who are allergic to eggs should not consume this sauce.
Is Garlic Aioli Healthy?
It would be a bit ridiculous to expect garlic aioli sauce to provide any health benefits. Because the purpose of this sauce is to increase the flavor of dishes such as meats, potatoes, fish products, etc. The point you should pay attention to here is that this sauce, which increases the flavor of the dishes, will open your appetite and you will want to eat more. If you do this, your weight gain will increase even more.
How To Store Aioli
Garlic aioli is best consumed the day it is made. However, if this is not possible, you can store it in an airtight container or in a tightly sealed jar in your refrigerator for 7-10 days.
Where Aioli Is Used
To summarize briefly, it is possible to use garlic aioli wherever mayonnaise is used. However, to give a few ideas for you:
- You can use garlic aioli as a dip for fried artichokes, classic french fries, apple slice potatoes or sweet potato fries.
- You can use it in sandwiches.
- You can serve it as a side to green beans, cauliflower or grilled vegetables.
- You can also use it liberally with seafood. It is especially good with fried calamari.
Tips About Garlic Aioli
- Make sure that the olive oil you use is of good quality, if possible cold pressed.
- You can adjust the amount of olive oil according to the size of the egg yolk.
- Be careful to add the olive oil little by little.
- Use the whisk if you trust your arm strength.
- Because you will need to whisk the sauce constantly.
- If you are going to use a hand blender, use the medium setting.
- When you whisk with a mixer, you may not get the consistency you want.
- If you wish, you can increase the amount of garlic in the sauce.
- This recipe can also be prepared without using mustard.
If you are looking for more sauce recipes, you can check out my other sauce recipes by clicking on the links below.
If you have any other questions about the best garlic aioli recipe, don’t hesitate to stop by, I’m always willing to help! Also, don’t forget to follow me on my Instagram page. In the meantime, stay safe, stay healthy, and have a great day!
Garlic AioliCourse: SauceCuisine: MediterraneanDifficulty: Easy
Aioli recipe, one of the most popular sauces of Mediterranean cuisine
2 cloves of garlic
1 large egg yolk
1 teaspoon sea salt
1 teaspoon dijon mustard
250 ml. extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
- Peel the garlic cloves.
- Take black pepper, garlic and sea salt in a suitable bowl and crush well. Reveal the aroma.
- Take the egg yolk, lemon and dijon mustard in another bowl.
- Start whisking with a whisk or hand blender.
- While whisking, add the olive oil drop by drop if possible.
- Stop adding olive oil as soon as you notice that there are interruptions in the mixture. Whisk until it comes together.
- Stop whisking when it thickens.
- Add the crushed garlic cloves.
- Mix a little more in this way.
- If the consistency is solid at this stage, thin it by pouring hot water drop by drop.
- If you want to add salt, add it at this stage.
- Put it in a bowl and cover and leave it to rest.
- The recipe yields one small jar of sauce.
FREQUENTLY ASKED QUESTIONS
What is garlic aioli sauce made of?
Garlic aioli ingredients consist of freshly squeezed lemon juice, freshly ground black pepper, sea salt, egg yolk and garlic.
Is garlic aioli the same as garlic sauce?
Aioli; literally means garlic and olive oil. Although it is similar to mayonnaise because of its ingredients and taste, there are differences between them. Mayonnaise is made by slowly whisking egg yolks and thickening them with olive oil. Aioli, on the other hand, is a garlic-based sauce. It is prepared by beating the garlic and thickening it with eggs, olive oil and mustard.
Is garlic aioli healthier than mayo?
Pre-purchased garlic aioli does not contain significant amounts of vitamins or minerals. The ingredients are mostly fat from mayonnaise. Therefore, it does not have any health benefits. However, homemade mayonnaise or garlic aioli is always a better choice than store-bought ready-made products.