Aioli is a fantastic condiment to keep on hand. More flavorful than mayo, more versatile than ketchup. Make a batch, then mix it up with different flavorings. Chef Mark Margiotta doesn’t like to work too hard on his day off. When you’re short on time, his day off or “cheater’s aioli” is a quick fix.
|5 medium clove pressed or minced garlic|
|2 tablespoons lemon juice|
|1 pinch salt|
|2 cups good quality mayonnaise (I prefer Kewpie)|
|2 tablespoons Dijon mustard (optional)|
In a small bowl, combine the garlic, lemon juice, and mayo. Stir to combine until fully incorporated. Season lightly with salt and dijon mustard. Let the mixture rest. Strain out the garlic if you prefer a smoother aioli. I like the chunks of garlic. Taste, and adjust only if necessary. If the garlic flavor is overpowering, stir in more mayo. 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.
MAKE IT EGG FREE/VEGAN: Coconut Yogurt works well as a replacement.