Rosemary and Garlic Aioli
This Rosemary and Garlic Aioli is a creamy, flavorful dip bursting with fresh herbs and garlic – perfect for sandwiches, veggies, and grilled meats!
Servings: 4 servings
Ingredients
- 1 cup mayonnaise creamy base
- 3 cloves garlic finely minced or pressed
- 1 tablespoon fresh lemon juice adds brightness and acidity
- 1 tablespoon balsamic vinegar provides depth and a touch of sweetness
- 2 teaspoons fresh rosemary chopped to release aromatic oils
- 2 teaspoons Dijon mustard enhances flavor with slight tang
- salt and pepper to taste
Instructions
Stepwise Method: Rosemary and Garlic Aioli
- Start by mincing the garlic cloves finely using a knife or a garlic press. The finer you mince the garlic, the more flavor it will infuse into the aioli.
- Using a sharp knife, finely chop the fresh rosemary. This will help release its oils and enhance the overall flavor of your aioli.
- In a medium mixing bowl, add the cup of mayonnaise, minced garlic, chopped rosemary, lemon juice, balsamic vinegar, and Dijon mustard.
- Using a whisk, mix all of the ingredients together until smooth and creamy. Ensure that the garlic and rosemary are evenly distributed throughout the mixture.
- Add salt and pepper to taste. Start with a pinch of each and adjust according to your preference. Remember, the flavors will meld together as it sits, so don’t over-salt initially.
- Cover the bowl with plastic wrap or transfer the aioli to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to develop and intensify.
Equipment
- Mixing Bowl
- Whisk
- Garlic press
- Measuring Spoons
- Knife and cutting board
Notes
- For a spicy twist, add cayenne pepper or hot sauce.
- Try substituting rosemary with other herbs like thyme or basil for variety.
- Store in the refrigerator in an airtight container for up to one week.