Garlic Aioli
This is a great recipe that I found in another users comments but nowhere else on the site. Enjoy We use this as a dip for crab cakes or as a spread on sandwiches
This is a great recipe that I found in another users comments but nowhere else on the site. Enjoy We use this as a dip for crab cakes or as a spread on sandwiches
- Carbohydrate 22.6170037675876 g
- Cholesterol 63.0000000532571 mg
- Fat 59.3308600500617 g
- Fiber 0.86274998988117 g
- Protein 2.22688750111789 g
- Saturated Fat 9.02413000760816 g
- Serving Size 1 1 cup (215g)
- Sodium 1437.82462621328 mg
- Sugar 21.7542537777064 g
- Trans Fat 50.2441900424535 g
- Calories 631 calories
Step-by-step
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
- Cover and refrigerate for at least 30 minutes before serving.
Substitution and Acid Balance
Replacing fresh lemon juice with bottled varieties introduces pasteurized stabilizers that dull the raw punch of minced garlic. Freshly squeezed citrus juice provides the necessary citric acid to brighten heavy fats, but it must be strained of pulp to maintain a smooth emulsion. Substituting yogurt for half the mayonnaise base cuts the caloric density while demanding an extra pinch of salt to balance the natural dairy tang.Chilling and Flavor Infusion
Resting the mixture in the refrigerator for at least 30 minutes allows the volatile compounds in raw garlic to mellow into the surrounding lipids. Covering the bowl tightly prevents the spread of pungent aromatics to neighboring dairy items stored at 40 degrees Fahrenheit or below. Emulsions containing raw alliums develop a sharper profile when held overnight, though the maximum safe storage window is four days before degradation occurs.Storage and Quality Limits
Freezing is strictly counterindicated because mayonnaise breaks down irreversibly into oil and water phases upon thawing. Leftover portions must remain refrigerated continuously and discarded if left at room temperature past two hours. Whisking in a teaspoon of warm water revives a slightly separated sauce that has sat in the cold for too long.
