Fast, Delicious Aioli Recipe by PaulN
 PaulN @cook_6047903 If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli. And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes! _____ Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.... ... This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!! ______ PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more! If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli. And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes! _____ Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.... ... This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!! ______ PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more! Fast, Delicious Aioli Share its first Cooksnap! If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli. And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes! _____ Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.... ... This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!! ______ PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more! If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli. And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes! _____ Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.... ... This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!! ______ PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more! Ingredients 1/2 Cup good Mayonnaise 1/3 Cup Olive oil (not extra virgin, as it tends to be strong in taste) 1 Lemon, Juiced 1-2 Cloves Garlic, minced (you can use more, it won't hurt, Aioli is supposed to be garlicky after all.....;). I wouldn't use garlic powder 1/2 cup finely chopped any herbs of your choice, Such as Basil, Parsley, Dill, Chives OPTIONAL: (try the spice-free version the first time, then experiment) You can use either of the following spices, but feel free to use any not mentioned here if you like, but start with a small amount, especially the potent ones (like Cayenne) Cayenne Sriracha sauce Chili powder Paprika (good for adding color) Sambal Olek Etc 1/2 Cup good Mayonnaise 1/3 Cup Olive oil (not extra virgin, as it tends to be strong in taste) 1 Lemon, Juiced 1-2 Cloves Garlic, minced (you can use more, it won't hurt, Aioli is supposed to be garlicky after all.....;). I wouldn't use garlic powder 1/2 cup finely chopped any herbs of your choice, Such as Basil, Parsley, Dill, Chives OPTIONAL: (try the spice-free version the first time, then experiment) You can use either of the following spices, but feel free to use any not mentioned here if you like, but start with a small amount, especially the potent ones (like Cayenne) Cayenne Sriracha sauce Chili powder Paprika (good for adding color) Sambal Olek Etc Cooking Instructions 1 Mix the mayonnaise with oil and lemon till they're combied 2 Add the herb of your choice and mix well 1 Mix the mayonnaise with oil and lemon till they're combied 1 Mix the mayonnaise with oil and lemon till they're combied 2 Add the herb of your choice and mix well 2 Add the herb of your choice and mix well Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 09, 2019 15:55 Wine and food enthusiast. If it's good, I'll eat it! Comments Similar Recipes Garlic Aioli Garlic Aioli You can put this on any kind of sandwich. Use it in place of mayonnaise. For dipping bread etc. gina672 Easy Garlic Pepper Aioli Easy Garlic Pepper Aioli This delicious aioli is simple and quick to throw together. I first made it for my "Best BLTs Ever" (recipe on my page), but it'll go great on chicken, crab cakes, burgers, and more! StephieCanCook Aioli Aioli Aioli is a famous garlic sauce from southern France / Italy. It really goes well with almost anything! You can grab a chunk of good bread, dip it in Aioli, grab a glass of wine and it's a meal! But it goes extremely well with grilled food: Grilled fish, chicken or veggies. But also very good with fish soups. I have been using this recipe, from Bon Appetit for a long time. And, by the way, if you skip the garlic, the result is really home-made Mayonnaise! PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together. PaulN Quick & Easy Brown Mustard Aioli with Capers Quick & Easy Brown Mustard Aioli with Capers Last night I made pot au feu for dinner, which is a very simple French dish in which you boil various beef cuts to tenderness with root veg like carrots and turnips, celery, onion, and some herbs. Kinda like a French style Corned Beef & Cabbage type meal... This is the dipping sauce I like to serve with it, and it also goes well with a beef or lamb roast. Leftovers go great on sandwiches or in potato salad. :) The recipe is easily doubled. x Garlic Aioli With Cilantro And Lime Garlic Aioli With Cilantro And Lime Quick to make and always handy to have in the fridge, aioli can be served with a variety of foods. Use as a dip for raw vegetables, with seafood or crab cakes, on hamburgers, in sandwiches, with roast lamb, beef or fish, with hard boiled eggs, on roasted vegetables such as brussel sprouts, aubergines etc. It is extremely versatile! #nikicuisine #12plates Niki Freeman Rich Butter Beans with Greens, Toasted Bread, and Aioli Rich Butter Beans with Greens, Toasted Bread, and Aioli Learned this recipe from Carla at Bon Appetit. It takes a while and uses way more salt than you think it should, but in the end it's a perfect labor of love and is deeply satisfying. I use whatever fat is on hand in my fridge. For this I used beef tallow, leftover bacon grease and duck fat, but you can use whatever you have/can find and make the rest up with olive oil. The charred lemon is legit/assertive and if you dont want that flavor, leave it out Lance Wilson Mike's Steamed Artichokes & Parmesan Aioli Mike's Steamed Artichokes & Parmesan Aioli Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky! You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming. Any leftover Aioli dip works great smeared on chicken breasts then baked the following night! MMOBRIEN Garlic Aioli Garlic Aioli You can put this on any kind of sandwich. Use it in place of mayonnaise. For dipping bread etc. gina672 Garlic Aioli Garlic Aioli You can put this on any kind of sandwich. Use it in place of mayonnaise. For dipping bread etc. gina672 Easy Garlic Pepper Aioli Easy Garlic Pepper Aioli This delicious aioli is simple and quick to throw together. I first made it for my "Best BLTs Ever" (recipe on my page), but it'll go great on chicken, crab cakes, burgers, and more! StephieCanCook Easy Garlic Pepper Aioli Easy Garlic Pepper Aioli This delicious aioli is simple and quick to throw together. I first made it for my "Best BLTs Ever" (recipe on my page), but it'll go great on chicken, crab cakes, burgers, and more! StephieCanCook Aioli Aioli Aioli is a famous garlic sauce from southern France / Italy. It really goes well with almost anything! You can grab a chunk of good bread, dip it in Aioli, grab a glass of wine and it's a meal! But it goes extremely well with grilled food: Grilled fish, chicken or veggies. But also very good with fish soups. I have been using this recipe, from Bon Appetit for a long time. And, by the way, if you skip the garlic, the result is really home-made Mayonnaise! PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together. PaulN Aioli Aioli Aioli is a famous garlic sauce from southern France / Italy. It really goes well with almost anything! You can grab a chunk of good bread, dip it in Aioli, grab a glass of wine and it's a meal! But it goes extremely well with grilled food: Grilled fish, chicken or veggies. But also very good with fish soups. I have been using this recipe, from Bon Appetit for a long time. And, by the way, if you skip the garlic, the result is really home-made Mayonnaise! PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together. PaulN Quick & Easy Brown Mustard Aioli with Capers Quick & Easy Brown Mustard Aioli with Capers Last night I made pot au feu for dinner, which is a very simple French dish in which you boil various beef cuts to tenderness with root veg like carrots and turnips, celery, onion, and some herbs. Kinda like a French style Corned Beef & Cabbage type meal... This is the dipping sauce I like to serve with it, and it also goes well with a beef or lamb roast. Leftovers go great on sandwiches or in potato salad. :) The recipe is easily doubled. x Quick & Easy Brown Mustard Aioli with Capers Quick & Easy Brown Mustard Aioli with Capers Last night I made pot au feu for dinner, which is a very simple French dish in which you boil various beef cuts to tenderness with root veg like carrots and turnips, celery, onion, and some herbs. Kinda like a French style Corned Beef & Cabbage type meal... This is the dipping sauce I like to serve with it, and it also goes well with a beef or lamb roast. Leftovers go great on sandwiches or in potato salad. :) The recipe is easily doubled. x Garlic Aioli With Cilantro And Lime Garlic Aioli With Cilantro And Lime Quick to make and always handy to have in the fridge, aioli can be served with a variety of foods. Use as a dip for raw vegetables, with seafood or crab cakes, on hamburgers, in sandwiches, with roast lamb, beef or fish, with hard boiled eggs, on roasted vegetables such as brussel sprouts, aubergines etc. It is extremely versatile! #nikicuisine #12plates Niki Freeman Garlic Aioli With Cilantro And Lime Garlic Aioli With Cilantro And Lime Quick to make and always handy to have in the fridge, aioli can be served with a variety of foods. Use as a dip for raw vegetables, with seafood or crab cakes, on hamburgers, in sandwiches, with roast lamb, beef or fish, with hard boiled eggs, on roasted vegetables such as brussel sprouts, aubergines etc. It is extremely versatile! #nikicuisine #12plates Niki Freeman Rich Butter Beans with Greens, Toasted Bread, and Aioli Rich Butter Beans with Greens, Toasted Bread, and Aioli Learned this recipe from Carla at Bon Appetit. It takes a while and uses way more salt than you think it should, but in the end it's a perfect labor of love and is deeply satisfying. I use whatever fat is on hand in my fridge. For this I used beef tallow, leftover bacon grease and duck fat, but you can use whatever you have/can find and make the rest up with olive oil. The charred lemon is legit/assertive and if you dont want that flavor, leave it out Lance Wilson Rich Butter Beans with Greens, Toasted Bread, and Aioli Rich Butter Beans with Greens, Toasted Bread, and Aioli Learned this recipe from Carla at Bon Appetit. It takes a while and uses way more salt than you think it should, but in the end it's a perfect labor of love and is deeply satisfying. I use whatever fat is on hand in my fridge. For this I used beef tallow, leftover bacon grease and duck fat, but you can use whatever you have/can find and make the rest up with olive oil. The charred lemon is legit/assertive and if you dont want that flavor, leave it out Lance Wilson Mike's Steamed Artichokes & Parmesan Aioli Mike's Steamed Artichokes & Parmesan Aioli Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky! You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming. Any leftover Aioli dip works great smeared on chicken breasts then baked the following night! MMOBRIEN Mike's Steamed Artichokes & Parmesan Aioli Mike's Steamed Artichokes & Parmesan Aioli Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky! You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming. Any leftover Aioli dip works great smeared on chicken breasts then baked the following night! 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