Yields: 1/2 cup
Sure, nothing beats an original mayonnaise (and therefore, aioli).
Though surely, nothing beats avoiding egg yolks and salt and garlic and two oils and food processors (or god forbid, whisks) and sometimes, a null result.
This cheater’s aioli is the real deal.
Just make sure you have a great egg mayonnaise to start.
5 medium garlic cloves, minced
2 tsp lemon juice
Sprinkle of sea salt
1/2 c good quality mayonnaise
Optional: 1/4 tsp Dijon mustard
- In a small, non-reactive bowl, combined minced garlic and lemon juice. Stir to combine and spread into an even layer. Sprinkle lightly with salt. Let the mixture rest for 10 minutes.
- Place a fine mesh strainer over another bowl. Using a spatula, strain the garlic mixture to get as much of the juice as possible. Discard the garlic.
- Stir the garlic juice into the mayonnaise, adding the Dijon optionally. Add a little more lemon juice to taste.