Rosemary and Garlic Aioli
This Rosemary and Garlic Aioli is SO EASY! A creamy, flavorful dip packed with fresh rosemary and garlic to elevate any meal.
Equipment
- Mixing Bowl
- Whisk or spatula
- Garlic press
- Measuring Spoons
Ingredients
- 1 cup mayonnaise the base of your aioli for creaminess
- 3 cloves garlic finely minced or pushed through a garlic press for a robust flavor
- 1 tablespoon fresh lemon juice adds brightness and acidity
- 1 tablespoon balsamic vinegar contributes a touch of sweetness and depth
- 2 teaspoons fresh rosemary chopped, for a fragrant herbal note
- 2 teaspoons Dijon mustard adds a zesty kick
- Salt and pepper to taste, enhancing the overall flavor
Instructions
Make Rosemary and Garlic Aioli: A Simple Method
- Begin by assembling all your ingredients on the countertop. This makes the process smoother and more efficient.
- In a mixing bowl, add 1 cup of mayonnaise, 1 tablespoon of fresh lemon juice, and 1 tablespoon of balsamic vinegar. These components create the rich and creamy base for your aioli.
- Finely mince 3 garlic cloves or press them through a garlic press, and add them to the mayonnaise mixture. Then, chop 2 teaspoons of fresh rosemary and mix it in. The aroma will be enticing!
- Add 2 teaspoons of Dijon mustard to the bowl. This ingredient introduces a delightful tanginess that balances the richness of the mayonnaise.
- Sprinkle in salt and pepper to taste. Start with a pinch of each and adjust according to your preference. A taste test here is essential!
- Using a whisk or spatula, mix all the ingredients thoroughly until the aioli is smooth and well combined. The texture should be creamy without any lumps.
- For the best flavor, cover the bowl and let the aioli chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve cold or at room temperature!
Notes
- Use low-fat mayonnaise to make a lighter version of this aioli.
- Try substituting fresh rosemary with other herbs like thyme or basil for different flavors.
- Store in an airtight container in the fridge for up to 5-7 days for best freshness.