Garlic Aioli Recipe

If you can't get enough of Panera's garlic aioli, you need to try my recipe. Aioli means garlic oil and this creamy aioli is perfect to elevate your sandwiches.

What is Aioli?

Traditionally, aioli is a garlic paste that is crushed in a mortar and pestle with olive oil. This preparation is used throughout Mediterranean cuisine.

This version however, uses mayo and garlic to create a creamy dip that goes great with burgers, sandwiches and fries.

Why you will love this recipe

This recipe tastes balanced and punchy at the same time. If you are a garlic lover this recipe is for you.

This recipe is quick, you can add your own spin to it and make it your own.

This garlic aioli sauce will take your food from ok to amazing! It goes well in sandwiches, burgers, wraps and bowls.

What to put garlic aioli on?

One of my favorite ways to eat garlic aioli is as a French fry dip.

It also goes great with crab cakes, fried fish, burgers, sandwiches and patacones.

Ingredients

This recipe is quite simple to make. Here you have 2 options as far as the Mayonnaise go; you can use store-bought or make your own.

I highly recommend making your own mayo. It tastes so much better than the store-bought kind.

However for food safety reasons you might choose to use already prepared mayo. I make my homemade mayo with pasteurized eggs to avoid any risk of bacteria.

• Pasteurized eggs: This product is game-changing when making homemade mayo. I have made mayo before with regular eggs but eating raw eggs might be a concerning for some. This product comes in a carton and it is safe to eat raw.
• Lemon: I use a bit of lemon juice to brighten the aioli.
• Dijon mustard: adds depth of flavor to the mayonnaise.
• Garlic: Fresh garlic is a must in the preparation. It gives the aioli a punchy and fragrant flavor. Avoid using frozen or minced garlic in a jar. If you don't love raw garlic, use roasted garlic.
• Garlic granules: Amplifies the garlic flavor.
• Herbs: I like to use some herbs for color and complimentary flavors. Parsley and chives are two of my favorites.

Recipe overview

If making your own mayo, you will need a wide-mouth mason jar with a lid and an immersion blender (stick blender).

If using store bought mayo, you can simply whisk in the garlic and herbs.

Make the mayonnaise

In a wide-mouth mason jar add the eggs, lemon juice, dijon mustard, salt and oil.

Place the immersion blender at the bottom of the mason jar and start mixing on high speed. Do not move the blender, keep the blade at the bottom.

Once you start seeing the mayo thicken up (takes 15 seconds or so), start moving the blender in an up and down motion.

Once the oil has completely been mixed, stop the blender and remove it from the jar.

Do not over mix the mayo as it will become thinner.

Finely chop the herbs, grate the garlic and fold it in the mayonnaise.

Storage

It is important to use a mason jar or container with a lid to store the aioli in the fridge.

This aioli will keep well for about 6-7 days but we usually eat it faster than that.