MYO Aioli w/variations

Basic Aioli

3 cloves garlic
1 cup mayonnaise
1/2 tbsp fresh-squeezed lemon juice
1/4 tsp salt

Peel garlic & mincevery fine. Add a pinch of salt, and using a mortar & pestle make a smooth paste.  If you don't have one, use the flat of your chef's knife, scrape and press the garlic against the cutting surface to make a very smooth paste.

Add the garlic to a small bowl, and whisk together with the rest of the ingredients.

Cover & refrigerate at least 30 minutes before serving.

Basil Aioli

1/4 cup finely chopped fresh basil
2 Tbsp mayonnaise
1  Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
3/4 tsp bottled minced garlic
1/2 tsp evoo

Whisk ingredients together.  Serve with whatever you like.

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