One of my favorite things is pretending I’m fancier than I am.
OK I guess that doesn’t take much…
But, one way I’ve been fancifying recently has been by making aioli!
FUN FACT: Aioli is the plural form for aioli. So this is about to get confusing af.
Now technically, a true aioli is olive oil and garlic mushed together to form an emulsion.
And that’s it.
But, that’s super traditional (and incredibly difficult to get right), SO we’re taking the easy way out by making our aioli with a pre-made emulsion…
MAYO BABY!
That’s right. Mayonnaise is it’s own emulsion (combining oil w/ vinegar & egg yolks w spices) and thus will save us a TON of time and effort!
By using mayo, you pretty much cut out all the steps. All you have to worry about are your flavors!
Vic Trick: Since mayonnaise is pretty thick, you’re always going to add some sort of liquid. Since mayo has no acid, I like to add lemon or lime juice.
The typical ratio is: 1 cup mayo : 3 tbsp lemon or lime juice : 1 tbsp of seasonings (combined)
Some of my favorite aioli combinations are:
- Garlic, pepper, lemon juice
- Roasted red peppers, paprika, lemon juice
- Red pepper flakes, oregano, lemon juice
- Cumin, cayenne, lime juice
Honestly, the possibilities are really endless!
Play around with the combinations and share your favorites in the comments!
Happy Eating!
