"This is a great recipe that I found in another users comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches." — Jeff and Justine
Watch video tips and tricks
2 1/2 tablespoons
ground black pepper
So much easier than preparing it from scratch and with great results! Loved it, and it was perfect to accompany our crab cakes. I made no changes, nor will I next time.
This was good, but I only used 2 TBSP of the lemon juice and it was STILL too much. Next time I will cut it down even more.
I loved this! I used this to dip my Garlic Pita Bread Bites I made from this site and they went very well together. I will say that the resting time is needed because if you don't 'rest' your dip will taste way too much like lemon juice. If you let it sit you won't have that lip puckering lemon tang.
Awesome! This was just what I was looking for to spread on steak sandwiches - I did use Hellman's light mayo, but other than that I didn't change a thing. This is fabulous on sandwiches!
This recipe is amazing, great for artichokes, asparagus, as a spread, you name it! Although I never add salt and I accidently did the other night it was awful! Just too much, if you have to have salt in it I would say use half the amount it calls for, but it is great without it.
UPDATE: USED UP LEFTOVERS AS A DIP FOR PLAIN 'OL POTATO CHIPS. THIS WAS GOOD, BUT PARTICULARLY SOUR AFTER SITTING FOR A DAY. I THINK FRESH LEMON (TO TASTE) WOULD TAKE CARE OF THAT! Pretty good! Made this to "slather" on Meatball Sandwiches (BIGGUY728). A fast food restaruant that my fiance and I frequent makes a GREAT meatball sub. What makes it soooo yummy is the garlic spread on it. This was perfect for that! I tasted this before spreading on my bread and found it to be too salty for my liking (but that's an easy fix - just use less salt next time doh!). I was worried aobut using 2.5 T lemon juice (thought it was a typo), but went with it and am glad I did. Next time I'll use fresh juice tho.... I think I'll treat this as a sandwich spread only; I'd prefer remoulade or tartar sauce with crab cakes, but that's just me. This is such an easy recipe, I won't ever make aioli from scratch, that's for sure! Thanks for sharing! :-)
I roasted my own garlic today so I used that in this recipe. Really, REALLY yummy. I don't think that I could turn back now and use plain mayonnaise again. NOTE: I did use low-fat mayonnaise and fresh lemon juice, not bottled.
I really miss the aioli I used to get at this great Mediterranean restaurant near where I worked when I lived in Cali, but unfortunately I moved to where there is nothing for Greek food...anyway, I decided to try this recipe, and it was very similar, but I would omit the pepper, or use white pepper instead of the black, I think it overpowers other ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 147
Roast garlic in four easy steps for flavorful mashers, dips, and garlic toast.
This simple method really highlights the flavor of the asparagus.
See how to peel and chop garlic—and get the garlic smell off your fingers.