Garlic Aioli

Garlic • Lemon — Today's Special • France

Today's Special No. 8 — the home cook's aioli: four cloves of garlic worked into mayo with lemon until it tastes like the Mediterranean original. For fries, grilled seafood, sandwiches and roasted vegetables.

Ingredients

• 220 g — Mayonnaise (1 cup)
• 20 g — Garlic, minced (4 cloves)
• 15 ml — Lemon juice (1 Tbsp)
• 3 g — Fine sea salt (1/2 tsp)
• 1 g — Black pepper (1/4 tsp)

Step-by-Step Method

1. Make a garlic paste. Minced garlic with the salt, dragged and pressed with the flat of a knife until it becomes a smooth paste. Raw garlic chunks taste harsh; paste tastes rich.
2. Stir into the mayo. Garlic paste and lemon juice stirred through the mayonnaise, then the black pepper. The lemon goes in early so its acidity tames the raw garlic.
3. Rest 30 minutes — non-negotiable. Aioli served instantly tastes of raw garlic. After 30 minutes in the fridge it tastes like aioli: round, garlicky, mellow.
4. Serve & store. With fries, grilled shrimp, artichokes, sandwiches or a crudité board. Keeps 5–7 days refrigerated.

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