GrowCreateSave.com – Recipes Garlic Aioli Traditional and Modern This recipe for garlic aioli traditional and modern has two ways of making this must have sauce. The first is the traditional method without eggs while the second is a quick method using mayonnaise. Makes ½ to ¾ Cup Ingredients for Traditional Garlic Aioli 6 - 8 Cloves Garlic 1 Tsp. Fresh Lemon Juice ½ Tsp. Salt ½ to ¾ Cup Extra Virgin Olive Oil Method for Traditional Garlic Aioli First peel the garlic cloves by pressing down on the clove with the side of a large knife. The skins will come off more easily. Slice the cloves then place in a mortar and pestle with the garlic, lemon juice and salt. Grind together then add the olive oil 1 teaspoon at a time until well combined and lighter in colour. You can transfer to a processor once you have enough liquid then continue slowly adding the oil until all is incorporated. If you don’t like your garlic as intense increase the ½ cup of olive oil to ¾ cup or reduce the number of cloves. The more oil you add the less thick the sauce will be. Let set in the fridge for at least a couple of hours but overnight is best to let the flavour develop. This sauce will keep up to 10 days in the fridge. Add it to butter to panfry chicken or fish, drizzle over your favourite salad or dip crusty bread into it and some balsamic vinegar. If you like your aioli creamier save back ¼ cup of this sauce to make the modern aioli below. Ingredients for Modern Aioli 3 - 4 Cloves Minced Garlic with ¼ Cup Olive Oil or ¼ Cup Traditional Aioli Sauce ½ Cup Whole Egg Mayonnaise Dash Salt 1 Teaspoon Lemon Juice (Optional) Method for Modern Aioli First place the mayonnaise in a small bowl then whisk in the optional lemon, salt, garlic and olive oil or the traditional aioli sauce. You can reduce the amount of garlic then increase if you find it isn’t strong enough. Cover then place in the fridge for at least a few hours but overnight is better to let the flavours develop. Serve with your favourite dish. This will keep in the fridge for up to 10 days. Tip I have seen recipes for traditional garlic aioli using up to a whole head of garlic. Finding out what works best for your tastes is trial and error which is why it is important not to add too many cloves at the start. Remember the flavour will mellow over time.