Recipe by MemaG
"This is a very quick aioli I made when I couldn't find one to make in just a few minutes. It needs time in the fridge to allow the flavors to blend. Perfect on grilled and fried fish."
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garlic, minced and mashed (or more to taste)
I used this recipe last time I steamed artichokes and came back here to find it again. It's very good and those I shared it with thought so too. Only modification I made is that I roasted the garlic in olive oil before making the sauce instead of adding it raw.
Delicious! Made as written and would not change a thing. Be sure to allow this to sit in the fridge for a few hours to allow the flavors to blend. I will def be making this again~YUM! Thanks for sharing. :)
Super quick and so yummmy! Even better the next day. No changes needed. I used to top "Grandma's salmon cakes" recipe from this site also. Thanks Mema for sharing your recipe!
This is a good aioli recipe. Normally we're not much into cayenne but adding just a pinch gave this a nice zip.
I just need a little of this so I only made 1/3 of the recipe. I added a couple of pinches of white and cayenne pepper, and a pinch of salt. I also added a heaping teaspoon of chopped fresh chives. I liked this one because it called for less lemon juice than some others. Hubs really liked it, so I know I’ll be making it again. Served with crab cakes.
Nice for something to whip up quick and fast.
Super easy and definitely garlicky! I used 5 cloves and refrigerated it for 10 hours; it ended up being a little too strong, so next time I'll use 3 large cloves and see how that works.
Very nice and oh so easy. I scaled this down but made it as directed. No changes needed. I used this with steamed artichokes but I can't wait to try to with some grilled rosemary chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Garlic Aioli
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 197
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