Reviewer:

jmjodar

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Nov. 5, 2011

I put this on my steak sandwiches with grilled onions, tomatoes, & gorgonzola cheese. Sooo good!

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2 users found this review helpful

Reviewer:

Sarahsmi1e

Reviewed: Nov. 2, 2011

It's ok but it's not a true Aioli (which all Aioli has a lot of garlic making the title redundant). I mean if you're looking for a quick, lazy way of doing it (also the mayo makes it particularly bad nutritionally), then this will work. However, this recipe is good for an artichoke dip. You can substitute real garlic for garlic powder, omit the salt, and add lots of pepper. :)

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1 user found this review helpful

Reviewer:

Katie_J

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Grass Valley, California, USA

Reviewed: Oct. 29, 2011

Prepared exactly as written with terrific results! I wouldn’t change a change. I chilled the sauce for several hours before serving. This was easy to prepare, simple and perfect with, “My Crab Cakes,” also from this website.

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5 users found this review helpful

Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Oct. 18, 2011

Perfect for a quick aioli fix. I used olive oil mayo to make it extra creamy.

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1 user found this review helpful

Reviewer:

MissC

Reviewed: Oct. 9, 2011

This aioli was a hit on burgers at a birthday party. It was so easy to make...will definitely make it again

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0 users found this review helpful

Reviewer:

ashleyf808

Reviewed: Sep. 29, 2011

We really enjoyed this even my picky kids at it. We made it for a fried cod and fried shrimp night. This would be great on potatoes too. I made it as is- loved the flavor. It was better the next day when the flavors had a chance to meld. Thanks for sharing!

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2 users found this review helpful

Reviewer:

danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

Reviewed: Sep. 15, 2011

This is wonderful. Do be careful about the amount of lemon - and be sure to use fresh squeezed lemon juice. I love garlic so I add a little more. I use olive oil mayo - we like it better and it has fewer calories. I keep a container of this in my fridge.

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4 users found this review helpful