Aioli is, in essence, a garlic mayonnaise. Often, any flavoured mayonnaise is referred to as an aioli, however to qualify as such, it must contain garlic. Aioli can be used as a dip for chips and crudites, it can be served with meat or used as salad dressing. As with mayonnaise, it is a great base that a multitude of flavourings can be added to. My favourite variation is lime and black pepper.
Ingredients
1 quantity mayonnaise
12 garlic cloves
Step 1 - Preheat oven to 180°C. Line a small tray with baking paper.
Step 2 - Scatter cloves over tray. Spray lightly with olive oil and bake for 15-20 minutes, until tender. Remove garlic from oven and set aside to cool.
Step 3 - While garlic is cooking, prepare mayonnaise.
Step 4 - When garlic is cool, squeeze about 3/4 of the garlic cloves out of their skin and into bowl with mayonnaise. Whisk until incorporated. Taste and add more garlic if required.
Ingredients
1 quantity mayonnaise
12 garlic cloves
Step 2 - Scatter cloves over tray. Spray lightly with olive oil and bake for 15-20 minutes, until tender. Remove garlic from oven and set aside to cool.
Step 3 - While garlic is cooking, prepare mayonnaise.
Step 4 - When garlic is cool, squeeze about 3/4 of the garlic cloves out of their skin and into bowl with mayonnaise. Whisk until incorporated. Taste and add more garlic if required.
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