I know. I’ve been a little obsessed with aioli/mayo recipes these last few weeks, but here’s the thing: this isn’t really new! One of the first recipes I posted when I launched OMGFOOD was Roasted Artichokes w/ Garlic Aioli and I had two separate recipes in that one post. I’ve decided I wanted to separate the two because Garlic Aioli deserves its own post! Why? Because it goes good with many things, of course. I’m so glad you agree.
My first two posts on this blog were taken with my iPhone in the worst lighting possible and zero photography skills. I’m still learning so much as the blog continues to grow and while photos from more recent posts aren’t super-duper amazing compared to so many other talented food bloggers, I think they’re all right! So I decided it was time to go back to my older posts and update them with better looking photos because it’s necessary. That includes some posts I did when I first got my DSLR and had no clue what I was doing. I kind of cringe when I look at some of these photos.
Honestly, I still have no clue what I’m doing. Why are you even here? 😉
Oh, right. Because you like food too! Let’s go back to talking about that.
As I’ve said many times, I’m obsessed with homemade mayonnaise and use it as my base for dressings and different flavored aiolis. There are different ways you can make mayo, but I find the most foolproof way is to use an immersion blender. When I’ve made mayo in a blender, I would be 50% successful. I’ve done it by hand using a whisk, but it’s time consuming and hurts my hands a bit (my wrists aren’t the greatest). Out of countless times using the immersion blender, I’ve messed up my homemade mayo once and that was only because I subbed a different vinegar type and learned it was too acidic for the recipe, so I know now to stick with lemon juice or apple cider vinegar (by the way, the vinegar I used that messed up the recipe was champagne vinegar).
Go make this garlic aioli and be sure to serve it with roasted artichokes.
- 1/2 cup homemade mayonnaise
- 1 small garlic clove crushed
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- dash of cayenne pepper optional
Add all the ingredients to a small bowl and stir well to combine.
Place in the fridge for at least thirty minutes to allow the flavors to meld.
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