Garlic Aioli sauce is kind of like a garlic mayonnaise sauce. I'll bet you you could come up with a bunch of ways to use a garlic mayo! Yes, aioli on a sandwich is the most ubiquitous. Many would say on grilled chicken breast, lamb kabobs, any kind of seafood, on a baked potato, blintz, crepe, taco, burrito, tortilla chips, potato chips, omelette, slice of tomato, gyro, a dollop on a hot or cold soup or even a slice of kiwi fruit! But my favorite use of a garlic aioli would have to be slathered all over hot Buffalo wings. If you have any other great suggestions for using garlic aioli, let us know and we will publish your ideas. You can go to our home page (see below) and click on contact us.
Thanks and here is the garlic aioli sauce recipe for you - Rob Allison.
1 large egg
3 T. cider vinegar
1/2 t. salt
1/2 t. dry mustard
1 1/4 c. oil (vegetable, olive, and/or canola), divided
4-7 cloves garlic, minced
1 t. fresh lemon juice
Blend the egg, vinegar, salt, dry mustard and 2 T. of oil for a few seconds. Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in (emulsified), turn off the blender. Stir in the garlic and lemon juice, mixing well, transfer the aioli into a container, cover and refrigerate.
Garlic Aioli Sauce recipe is published in our July, 2009 Menu Minder, Issue #309.