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Once You Make Homemade Garlic Aioli, You’ll Never Get Store-Bought Again!
There’s nothing quite like the taste of garlic aioli, and there’s no better way to enjoy it than when it’s homemade. Store-bought garlic aioli can be bland, but when you make it at home, you can control the ingredients to create a flavorful and rich aioli that is perfect for dipping, spreading, or just eating straight from the jar!
Best of all, garlic aioli is incredibly easy to make. With just a few simple ingredients and a bit of time, you can whip up a batch of garlic aioli that will make your taste buds sing. So next time you’re in the mood for something delicious, forget the store-bought stuff and treat yourself to some homemade garlic aioli!
How to make Garlic Aioli Recipe
Hello There Friends, Let me show you how to make mayonnaise, turn it into a delicious Garlic Aioli, then finish it as a wonderful Remoulade. Great for any seafood cake, grilled fish, roasted chicken or vegetables.
Recipe Video
Recipe Ingredients
- 4 cloves Garlic - peeled
- 5 dashes Hot Sauce
- 1 cup Mayonnaise
Recipe Instructions
- Put garlic cloves through a garlic press or mince very fine, then whisk into mayonnaise along with hot sauce. If desired, adjust the seasoning. Cover with plastic wrap and refrigerate it will keep up to 6 days.
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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Love love love your videos with excellent explanations. I am a photographer and do food photography as well. It helps me try out your recipes and then photograph them. Forgot to mention love your humour as well . Take care
All the best
Eleni
Great I became no 1 fan of you great chef love your recipes very tadty delicious and easy to follow