Easy Garlic Aioli Garlic Spread Food

CHEATER'S AIOLI

Steps:

• In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
• Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
• Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
• Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

QUICK GARLIC AIOLI

Steps:

• Stir mayonnaise, garlic, lemon juice, and cayenne pepper together in a small bowl. Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

5 MINUTE GARLIC AIOLI

Steps:

• Add the garlic, egg yolk, lemon juice, dijon mustard, and salt to a small food processor or use an immersion blender. Turn it on and slowly drizzle in the olive oil until emulsified. It should be thick and creamy. See Notes 2 if you don't have a food processor or blender.
• Taste and add more salt or lemon juice if desired. Blend in more oil if it's too thin or water if it's too thick. Transfer to a bowl and serve. Enjoy! Makes ⅓ cup.

EASY GARLIC AIOLI (GARLIC SPREAD)

Steps:

• In a bowl whisk together all ingredients.
• Cover and chill for a minimum of 3 hours before using.
• DELICIOUS!