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Ingredients
- 1 cup high-quality mayonnaise
- 4 large garlic cloves
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped (optional)
Before you start
Equipment You'll Need
- Microplane grater or garlic press
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Remove the green germ from garlic cloves to prevent bitterness
- Use room temperature ingredients for the smoothest consistency
- Start with less garlic and add more to taste - raw garlic can be quite strong
- For a milder flavor, roast the garlic cloves first before mashing
Instructions
-
Peel the garlic cloves and remove any green germs from the center.
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Using a microplane grater or garlic press, grate or crush the garlic into a fine paste.
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In a medium bowl, whisk together the mayonnaise and garlic paste until well combined.
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Add the lemon juice, olive oil, salt, and pepper, whisking until smooth and creamy.
-
Taste and adjust seasoning, adding more lemon juice for brightness or salt as needed.
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Fold in the chopped parsley if using.
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Let the aioli rest for 10 minutes to allow flavors to meld before serving.
Chef's notes
Store covered in refrigerator for up to 1 week
Serve at room temperature for best flavor and texture
Great with roasted vegetables, grilled fish, french fries, or as a sandwich spread
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