Express Garlic Aioli

Gourmet garlic kick in under 5 minutes.

MashingFlavor Infusion

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Origin: Spain / France

Best paired with: French Fries, Gourmet Burgers, Roasted Vegetables

Mise en Place

  • 120 ml Mayonnaise
  • 2 pcs Garlic Cloves
  • 1.5 tsp Fresh Lemon Juice
  • 1 tbsp Extra Virgin Olive Oil

Express Garlic Aioli

Traditional aioli requires a slow, laborious emulsion of garlic and olive oil. This express version uses high-quality mayonnaise as a pre-emulsified base, infusing it with fresh, microplaned garlic and a touch of extra virgin olive oil to mimic the traditional texture.

The secret is to grate or mash the garlic into a fine paste rather than chopping it. Chopped garlic yields harsh, bitter bites, while mashed garlic releases all its aromatic juices to emulsify smoothly. A splash of fresh lemon juice cuts the richness of the mayo and brightens the finish.

History & Origins

Traditional 'Allioli' (garlic and oil) dates back to ancient Roman times, popular in Catalonia and Provence. The express mayonnaise method emerged with modern convenience cooking, delivering the classic profile instantly.

The Science

Mayonnaise is a stable emulsion. By adding a small amount of extra virgin olive oil, we coat the existing droplets to introduce the classic fruity olive notes. MASHiNG the garlic releases alliinase, creating allicin for the pungent kick.

Technique

Grate the garlic on a microplane or mash it with salt on a board using the flat of your knife. The garlic must be a paste to distribute evenly and release its flavor.

Common Mistakes

Using pre-chopped or jarred garlic. Jarred garlic has a metallic, stale taste. Fresh garlic is mandatory for that bright, pungent, traditional kick.

Chef's Notes

Let the finished aioli sit for 10 minutes before serving. This allows the garlic flavor to bloom and permeate the mayonnaise base completely.

Step-by-Step Instructions

  1. Mash Garlic

    Grate **2 pcs Garlic Cloves** on a microplane (or mash to a paste with a pinch of salt using the flat of a chef's knife).

    2 min
  2. Emulsify & Brighten

    Whisk the garlic paste, **120 ml Mayonnaise**, **1.5 tsp Fresh Lemon Juice**, and **1 tbsp Extra Virgin Olive Oil** together in a bowl until smooth.

    3 min