I'd heard about aioli before, but never actually made it. Traditionally, it's a Provençal sauce made of garlic, olive oil, egg yolk, and lemon juice. The name aioli comes from the combination of the Provençal words for garlic and oil. Some purists claim aioli contains only garlic as a seasoning.
However, we're going for a simple aioli here today! So we're starting with mayonnaise. :) The mustard provides some yummy flavor as well as serving as an emulsifier. Lemon juice brings a fresh tanginess to the party, and of course, you really can't make aioli without garlic! Just mix it all together, and you're got yourself one yummy aioli. Easy peasy.
We enjoyed this quick and simple aioli along with some capers on pan seared scallops. After trying it, this simple aioli sauce has almost become a "go to" sauce when making seafood. It's so versatile, yummy, and simple to make!
Yield: just over 1/4 cup
|58 grams||2.125 ounces||1/4 cup||mayonnaise|
|1 tablespoon||lemon juice|
|1 teaspoon||1 clove||garlic, minced|
|1. Gather all materials.|
|2. Combine all materials.|