Easy Aioli Recipe

Where did this really easy aioli recipe come from?  Well, around 9am every morning I get the call at work from my husband asking his favorite question,”what’s for dinner?” (Doesn’t everyone discuss dinner 9 hours before eating dinner?).  When the answer is hamburgers I know everyone will be happy. About a year ago I decided to step up my game a bit in the hamburger department. Being a cheesemaker I thought, “Why not custom-make something for our hamburgers?”  And so the Burrata Burger was born.  I made mini 2 oz burratas and brought them home. I then got some fresh arugula and decided that ketchup wouldn’t work with burrata or arugula but a garlic aioli would take it to the next level. I started making this aioli and it was a huge hit from the beginning.  Eventually the french fries joined the party and were being dipped in the aioli. It’s safe to say that hamburger night is no longer complete without some fresh aioli.

This aioli recipe is so easy and it is so fresh that it makes everything better.  In all seriousness, you can make this aioli in about 3 minutes.  Watch the video.  It’s so easy I did it in 1 take.  And remember, I would love to hear what dinner you make it to go with or put on.

Enjoy!

GARLIC AIOLI RECIPE INGREDIENTS

  •  3 cloves garlic
  • 1 tsp lemon juice
  • 2 eggs
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • Pepper
  • Zoom all of above
  • Slowly drizzle/add:
  • 1 cup olive oil

 PREPARATION

In food processor add garlic cloves, pulse. Add lemon juice, eggs, dijon, sea salt and pepper, pulse.  Turn processor on and leave it on. Open top hole and slowly drizzle olive oil until all oil is incorporated. Transfer aioli into a bowl for immediate use. Place in an airtight container and store in refrigerator for up to 3-4 days.

Aioli is sort of just a garlic mayonnaise.  Sort of.  The way we do this with the combination of the egg and the olive oil makes it something special.

Ninja Tip: If you pulse the garlic first it will mince up better than it will if the other ingredients are added at the same time.  I use my Cuisinart Pro Classic 7 cup Food Processor, it’s the best tool for the job.