Easy Garlic Aioli
Easy Garlic Aioli
This easy version of classic Mediterranean Aioli (pronounced I-o-lee) is a great way to incorporate raw garlic into everyday eating.
The Health Benefits of Garlic
Garlic has been valued for centuries for its powerful anti-viral and anti-fungal properties. Used as an antibiotic until the invention of penicillin, it has the advantage of still holding power over bacterial strains that have become immune to modern antibiotics.
Much of its benefit seems to come from an amino acid known as allicin. Garlic cloves release allicin when they are crushed or minced. It is most potent when used within a few hours and not subjected to heat treatment (i.e. baking or cooking). I love incorporating raw garlic into our family meals as much as possible both for its taste and its potential health benefits.
Garlic Aioli
Garlic Aioli began in the Mediterranean region as a sauce made of olive oil and lots of minced garlic. The modern version has added the thickening texture of emulsified eggs and oil, otherwise known as mayonnaise.
True “from scratch” aioli uses raw egg yolks and olive oil, processed by an immersion blender. Success can vary with this method, however, and for everyday quickness I prefer this simpler version that uses pre-made mayonnaise. I used Russian Inferno garlic for today’s batch. We love its huge cloves and complex flavors for raw garlic recipes.
Aioli makes a good salad dressing, veggie dip, chip dip, or sandwich spread. Find your own favorite uses today!
Easy Garlic Aioli
Ingredients:
1-2 garlic cloves, pressed or finely minced.
1/2 lemon, juiced
1/2 cup mayonnaise
2 TBSP extra-virgin olive oil
1/8 tsp. sea salt
Directions:
Combine all ingredients in a small bowl and whisk together until well-blended.
Alternately, you can combine all ingredients in a small food-processor or with an immersion blender. The advantage to this method is the garlic cloves only need to be coursly chopped before adding to the mixture.
Refrigerate in a covered container until serving.
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