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You are here: Home / Recipes / Sauce Recipes / Aioli (Quick) Recipe

Aioli (Quick) Recipe

This page first published: Jan 24, 2004 · Updated: Mar 21, 2021 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Aioli (Quick) Recipe

This is a cheat's version of the classic French sauce, Aioli. It doesn't pretend to be the real thing, but it is very good for what it is: a garlic-flavoured mayonnaise. For authentic versions of aioli, see separate entry on aioli.
Print Recipe
Prep Time 10 mins
Total Time 10 mins
Course Sauces

Ingredients
  

  • 3 cloves Garlic large, peeled
  • 3 tablespoons Olive Oil
  • 1 cup Mayonnaise

Instructions
 

  • Put garlic and oil in blender, and blend until completely smooth.
  • Blend in 1/4 of the mayonnaise, then stir in the remaining mayonnaise.

Notes

Make this up to 8 hours ahead, and refrigerate until needed. Tastes best anyway if you let the flavours blend for a bit.
If you need the sauce thinner, you can add a bit more olive oil.
Tip: add a tablespoon or two of honey, and toss with shredded cabbage and a handful of raisins for a great coleslaw.
Use up within 3 to 4 days, as the garlic can go off in the mayonnaise.
Tried this recipe?Let us know how it was!
Tagged With: Bastille Day, French, Garlic, Mayonnaise, Provençal

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