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Garlic mayonnaise. Aioli - garlic mayonnaise

Liquid seasonings for dishes are always in constant demand, no matter how they are offered - separately or as part of ready meals. Especially popular is the cold sauce of mayonnaise and garlic, often with the addition of sour cream - for soft taste and herbs- for spice. This fragrant liquid gravy enriches the taste of any dishes - from meat, mushrooms, vegetables or fish, and is self-sufficient even with a piece of bread or toast!

Garlic sauce with mayonnaise is considered classic sauce"dip" (from the English dip), which is served for dipping pieces of solid food in it: vegetables, seafood, meat, bread or fish, and other products. Therefore, at friendly parties, this is a particularly popular cold seasoning.

Let's look at several options for garlic mayonnaise sauce, which is worthy of being a regular guest on your table - both among delicacies and among simple family dishes.

Classic garlic mayonnaise sauce

For lovers of original salad dressings - this is the most affordable recipe. For this great dressing, just combine 2 tbsp. minced garlic with 1 cup mayonnaise and 1 tbsp. fresh lemon juice.

Alternatively, the dressing can be salted and ground black pepper added.

Ingredients

  • — 1-3 cloves (to taste) + -
  • - 1 tsp + -
  • - 1 tbsp. l. + -
  • Sweet and sour apple- 1 small fruit + -
  • - 1 tbsp. l. + -
  • - a third of tsp + -
  • - 2 pcs. + -
  • - 200 g + -

Cooking

We will take a closer look at this gravy dip, because it is “wonderfully good”! To prepare it, we need a high-quality blender.


A special role in the preparation of this sauce is played by vegetable oil. We must remember one nuance: the more we pour it in, the thicker the consistency of the sauce turns out.

This savory salty-sweet dip with a very pleasant sourness will be a real event. holiday treats! There will be no one indifferent, so cook it so much that everyone has time to enjoy its taste!

This magnificent cold seasoning for meat is a pleasure to cook! It is very simple to make it: mix half a glass of mayonnaise and sour cream. We mix 1 tsp into this mixture. fresh lemon juice, 0.5 tsp garlic powder and 0.5 tsp. dried oregano. Mix until smooth.

Serve the sauce for baked or boiled beef, or season the meat salad.

This delicious liquid seasoning perfectly sets off the taste fish dishes. Her taste will be appreciated by all those present at the table, do not even hesitate!

To prepare it, you need the following products:

  • 4 tbsp mayonnaise, 3-4 cloves of garlic,
  • 2 tbsp dijon mustard,
  • 2 packages (or 220 g) soft cream cheese,
  • 2 tbsp chopped green dill,
  • a quarter tsp paprika, celery seeds and parsley,
  • If necessary, lemon juice.

Before mixing all the ingredients of the seasoning, the cheese must be heated at room temperature for plastic softness for at least 1 hour. If the cheese is not warmed enough and does not become soft, then it will be difficult to mix with the rest of the ingredients.

We mix all the ingredients. Adjust the consistency of the sauce with the amount of mayonnaise or lemon juice. Refrigerate the composition for an hour and serve.

Any mayonnaise and garlic sauce is pure improvisation by the chef. Feel free to add your favorite spices and herbs to it and you will not be disappointed. This liquid seasoning will be different every time, just like the dishes you season with it! Good luck with your combinations!

step by step recipe with photo

Natural ingredients provide the popular cold sauce with ancient history maximum amount useful substances. mustard powder helps to achieve a firm texture.

Our great-grandmothers made it perfectly with a whisk, but with the help of a mixer, the process was greatly accelerated. For good binding, oil is poured into a homogeneous mixture in a thin stream and beaten continuously for several minutes. It is very important not to use salty spices so as not to oversalt the final product.

Unusual flavor combinations are created by adding cheese, olives and lemon zest, but garlic mayonnaise is a classic of the genre.

Ingredients

You will need a 200 g container:

  • 2 chicken yolks
  • 170 ml vegetable oil
  • 2 garlic cloves
  • 3 pinches of salt
  • 0.5 tsp granulated sugar
  • 0.5 tsp 9% vinegar

Cooking

1. If you are using chicken eggs, then carefully separate the whites from the yolks, trying not to damage them. Proteins can be used in another recipe. If you plan to create mayonnaise from quail eggs, then they must be used as a whole about 2-3 pcs.

2. Pour chicken yolks into the bowl of a blender or mixer, add salt, granulated sugar and pour in 9% vinegar. Squeeze garlic cloves through a press, after cleaning and rinsing them.

3. Beat everything until the mass of yolks completely turns white and turns into an emulsion. This will happen in about 5-8 minutes. If it is not whipped to this state, then all the oil that you pour into it will delaminate.

4. Next, start pouring in vegetable oil in a thin stream so that the emulsion has time to thicken. This will take about 3-5 minutes. Take your time, otherwise the mayonnaise may exfoliate.

5. This is how thick, dense and glossy the sauce is at the exit. If it is very thick for you, then carefully transfer it to a jar or other container, be sure to rinse the blender bowl, dry it and beat 1 protein in it, which you add to the mayonnaise after beating. The sauce will change color to a lighter color and become thinner.

Serve the sauce with almost all first and second courses, meat and fish snacks, "", etc.

Note to the owner

1. With the help of such a sauce, it will be possible to improve the taste of meat that has been in the refrigerator and has lost its juiciness. It happens with boiled beef, not too fatty pork pork, smoked or baked chicken breast. It is necessary to spread garlic mayonnaise in a rather thick layer on slices of bread, place thin meat plates on them. Leave the sandwiches under the film for 15-30 minutes.

2. If aromatic dressing for the salad is urgently needed, and fresh garlic the cook does not have, the crushed dried product will help out. Such a seasoning actively conveys both flavor and aroma to vegetable oil, but it is better to steam it before combining it with a complex of ingredients. It is convenient to do this in a small-mesh colander over a pot of boiling water.

3. It is undesirable to fill with garlic mayonnaise those snacks in which the following components are involved: sea and sauerkraut, boiled peas (this does not apply to canned), octopuses, cuttlefish. It is combined with mussels and crustaceans of all kinds.

4. Since the technology involves the use of raw yolks, a picky attitude to the quality of eggs is a must. Market ones do not always have a laboratory stamp, and store ones are carefully checked - it remains only to pay attention to the date they arrived at the outlet.

- very easy to prepare, but despite this, it harmonizes perfectly with many dishes. Great addition garlic Sause will become fried meat, baked potatoes in the oven, salad from fresh tomato and cucumbers, etc. It’s also good to use such a sauce as a base, i.e. create different dishes by adding different ingredients to it.

Just do not forget that mayonnaise industrial production contains a number of harmful ingredients, including preservatives, flavor enhancers, flavors, emulsifiers, thickeners, stabilizers, colorants, etc. Yes, and there are few natural ingredients, because egg powder has long been used instead of eggs, soy starch is put to give consistency, and the cheapest, refined and deodorized oil is taken.

Garlic sauce with mayonnaise and dill

Ingredients:

  • sour cream - 400g
  • mayonnaise - 400g
  • garlic - 1 head
  • green onions - 1 bunch
  • dill (fresh) - 1 bunch
  • parsley (fresh) - 1 bunch

Sauce Recipe:

  1. To prepare garlic sauce with mayonnaise, sour cream and herbs, you need ...
  2. Mix sour cream and mayonnaise.
  3. Rinse all greens under running water and dry on a napkin.
  4. Finely chop green onions, dill and parsley and add to sour cream with mayonnaise.
  5. and send after the bow.
  6. Pass the peeled garlic through a press, add salt and mix.
  7. Add garlic to the rest of the ingredients and stir.
  8. Before serving, the garlic sauce should be removed for several hours in the refrigerator.

Ingredients:

  • 300 g mayonnaise (the fatter the better)
  • 2 tbsp. l. sour cream 20% fat
  • 1 head of garlic
  • salt to taste
  • black pepper to taste

Cooking method:

  1. In a convenient deep bowl, mix mayonnaise and sour cream, mix well, salt and pepper. Peel the garlic and put it through a garlic press.
  2. Put garlic mass to mayonnaise and sour cream. Again, mix well, preferably not with a spoon, but with a whisk. The sauce is ready.
  3. It can be transferred to a glass container, covered with a lid and hidden in the refrigerator. As soon as the necessary dish is ready, transfer the sauce to the saucepan and serve.

Homemade garlic mayonnaise sauce

Ingredients:

  • chicken egg - 1 pc.;
  • quality olive oil(it is possible to replace it with corn or sunflower) - 120-150 gr (watch as you beat);
  • table mustard or any of the savory (Dijon, American, spicy, spicy) - 8 gr or 1 dessert spoon;
  • table vinegar (9%) - 5-10 ml to taste;
  • finely ground salt - up to? teaspoon;
  • granulated sugar - 1-2 pinches;
  • garlic - 3-5 cloves;
  • seasonings to choose from - paprika, dried basil, dill, parsley, arugula, hot peppers etc.

Cooking:

  1. In a deep glass or ceramic bowl, combine the egg, mustard, salt, sugar and finely chopped garlic with a sharp knife (the size of the fractions should not be larger than a sesame seed).
  2. Mix the ingredients and beat using any kitchen tool: mixer, blender, standard food processor attachment, whisk.
  3. Continuing the process of whipping at high speeds, they begin to gradually pour into the sauce vegetable oil. It is added in a thin stream, in small portions, observing the increase in mass in volume. According to reviews experienced chefs, the approximate dose of oil is from 5 ml every 15-30 seconds.
  4. The introduction of oil is continued until the mayonnaise acquires the consistency of the desired density. That is why the recipe only indicates its approximate amount. With prolonged beating, the mass sometimes overheats, especially if the weather is hot, and the egg may curdle. Therefore, in the process of whipping, periodically give the mayonnaise a five-minute rest, during which it will cool down.
  5. At the very end, the entire portion of vinegar and spices is introduced into the sauce.
  6. After thorough mixing, the mayonnaise is loaded into a glass dish, covered with a lid and sent for storage in the refrigerator.
  7. It is possible to add mayonnaise during cooking, or to serve a homemade product in a beautiful gravy boat to the table.
  8. It should be noted that since in homemade sauce there are no synthetic preservatives, and their role is played by natural ones (mustard, vinegar, garlic, pepper), its shelf life is quite short and is up to 3-4 days. Therefore, prepare mayonnaise in small portions and try to use it immediately during the cooking process.
  9. Naturally, the taste of homemade mayonnaise is somewhat different from the factory one, and the consistency can vary from liquid to thick, however, no one doubts its undoubted health benefits.

Ingredients:

  • fresh dill - 45 gr.
  • garlic cloves - 6 pcs.

Cooking method:

  1. Combine sour cream with mayonnaise in a common bowl, refrigerate for a third of an hour. At this time, remove the stems from the dill greens, they are not needed. Grind the product, mix with pepper and salt (to taste).
  2. Remove the husk from the garlic cloves, put in a mortar and turn into porridge. Mix all available ingredients, beat with a mixer or fork. Move the homogeneous composition to the gravy boat, serve.

Mayonnaise-based garlic sauce

Ingredients:

  • black pepper - amount to your taste
  • mayonnaise with a fat content of 65% - 145 gr.
  • garlic cloves - 7 pcs.

Cooking method:

  1. Put the mayonnaise in the refrigerator, wait half an hour. During this time, you need to prepare the garlic. Remove the husk from the teeth, pass each of them through the press.
  2. Send the main component to mayonnaise, add pepper and add salt to your taste. Take a sample, add a little more garlic or salt if necessary.
  3. This recipe is considered the easiest. It is served with any dishes, taking into account personal preferences. The sauce is often supplemented with washed and chopped dill, seasonings.

Ingredients:

  • Mayonnaise (preferably homemade) -100 g.
  • Garlic - about 3 cloves.
  • A mixture of peppers - added to taste.
  • Fresh parsley - a small bunch.

Cooking method:

  1. Prepare the required set of products and kitchen utensils.
  2. Peel the garlic cloves from the husk, rinse and dry them. The amount of garlic can be reduced or increased if desired.
  3. Grind it into a bowl using a garlic press, knife or fine grater.
  4. Based on your taste and wishes, add a mixture of peppers.
  5. Put mayonnaise (bought from a supermarket or prepared yourself) in a bowl.
  6. Stir the resulting mass.
  7. Put in a gravy bowl, decorate with sprigs of fresh herbs.
  8. Now you know how to make garlic mayonnaise sauce, so you can use it as a savory addition to all kinds of dishes.

Classic garlic sauce

Ingredients:

  • garlic - five large cloves;
  • olive oil - 2/3 cup;
  • salt and black ground pepper- taste.

Cooking method:

  1. We take a hand press, a mortar and pestle or a blender - and chop the garlic.
  2. Pour the required amount of vegetable oil into the resulting gruel.
  3. Salt and pepper the dressing, and then beat the sauce with a mixer to even out the consistency.
  4. We put the dishes with the sauce in the refrigerator for a couple of hours so that the dressing ingredients mix well with each other and “share” their tastes and aromas.

Garlic sauce with mayonnaise for shawarma

There are two ways to prepare garlic sauce at home. The first of them involves the use of store-bought mayonnaise. However, it is preferable to use homemade mayonnaise as a base - a sauce prepared by your hands based on natural products which you are completely sure of. Such mayonnaise is absolutely safe for health and will not harm even children. In addition, it is much more delicate in taste and goes well with homemade shawarma.

Ingredients:

  • egg - one;
  • olive oil - a glass;
  • lemon juice - a tablespoon;
  • mustard - a teaspoon;
  • salt, sugar, ground black pepper - to taste;
  • garlic - eight large cloves;
  • dill - a bunch.

Cooking method:

  1. We drive the yolk and protein of one egg into a bowl suitable for beating and with the help of a mixer we achieve uniformity of the components.
  2. Gradually add the oil: after pouring one portion, beat until the oil is completely mixed with the beaten egg, and only then pour in the next portion.
  3. We adjust the density of the sauce with the help of oil: if the dressing is watery, add more.
  4. We skip the garlic through a hand press, mix with mustard and seasonings and add to mayonnaise.
  5. Beat the mixture with a mixer set to maximum speed, and at the very end add finely chopped dill to the sauce.

Garlic Sause

Ingredients:

  • Fatty sour cream - 4-5 tbsp. l.
  • Soy sauce - 1 tbsp. l.
  • Processed cheese - 30 g
  • Dill chopped - 1 tbsp. l.
  • Garlic - 2 cloves
  • Salt - to taste
  • Ground black pepper - to taste

Cooking method:

  1. Prepare ingredients for garlic sauce.
  2. How to make garlic sauce:
  3. Add to sour cream soy sauce, dill, salt, pepper. Mix.
  4. Grate melted cheese on a fine grater.
  5. Peel the garlic. Add cheese to the sauce and squeeze the garlic.
  6. Thoroughly mix the garlic sauce.
  7. Ready-made garlic sauce is best served with hot fried potatoes.

mayonnaise sauce with garlic

Ingredients:

  • 2 raw yolks,
  • 4 cloves of garlic
  • 2 tablespoons of olive oil,
  • juice of half a lemon

Cooking method:

  1. To make mayonnaise, rub garlic with egg yolks, juice, salt, pepper.
  2. While stirring, pour the oil into the garlic gruel.
  3. Ready mayonnaise with garlic should be in the form of an emulsion.
  4. If the sauce has curdled while whisking, add a teaspoon of water drop by drop.
  5. Mayonnaise with garlic is seasoned with potato, meat, fish salads

Sauce with mayonnaise and garlic and lemon

Ingredients:

  • a glass of mayonnaise base sauce,
  • 2 cloves of garlic
  • half a lemon
  • a teaspoon of lemon zest,
  • half a bunch of dill

Cooking method:

  1. Preparation of mayonnaise sauce.
  2. Peel the garlic, grind with dill in a mortar.
  3. Squeeze juice from lemon.
  4. Load garlic gruel with dill, lemon zest and juice, salt, pepper into mayonnaise.
  5. Mix the ingredients in mayonnaise, let stand.
  6. Season the fried fish with mayonnaise with garlic and lemon.

Ingredients:

  • mayonnaise - 100 g.
  • garlic - 3 teeth
  • pepper mix - to taste
  • fresh parsley - a bunch.

Cooking method:

  1. We free the table from unnecessary items and put on the work surface the products that are necessary for making the sauce.
  2. Immediately prepare a garlic press and a spoon to mix the sauce ingredients.
  3. Also do not forget about the bowl in which we will connect the components.
  4. We start by dividing the head of garlic into cloves.
  5. The number of teeth can be increased or decreased.
  6. Focus on your preference.
  7. We clean the teeth from the husk.
  8. Now is the time to chop the garlic cloves.
  9. Squeeze them into a bowl (cup).
  10. Next, we move on to adding spices.
  11. In our case, it is a mixture of aromatic peppers.
  12. At this stage, also focus on your taste.
  13. We shift the declared portion of mayonnaise into the bowl to the garlic mass (it can be homemade or store mayonnaise).
  14. Now, using a regular spoon, thoroughly mix all the ingredients introduced for the garlic sauce.
  15. If you plan to serve the resulting sauce with a meat or fish dish, transfer it to a gravy boat and garnish with sprigs of fresh herbs.
  16. Also, such garlic sauce with mayonnaise can be used for salads and fried vegetables(zucchini, eggplant, etc.).

Garlic sauce with sour cream and mayonnaise

Ingredients:

  • mayonnaise,
  • sour cream,
  • garlic,
  • dill
  • black pepper with salt.

Cooking method:

  1. To begin with, mix sour cream with mayonnaise in a deep bowl, cut a couple of sprigs of dill very finely and mix in there
  2. Next, peel the garlic, chop it with a garlic press and add it to the resulting mixture.
  3. Lastly, salt and pepper to taste.
  4. Mix thoroughly until homogeneous mass, for this it is better to use a whisk
  5. The sauce is ready.
  6. Now it remains only to transfer it to the desired container, close the lid and leave it in the refrigerator until the dish is prepared, to which this sauce should be attached.
  7. it classic recipe sauce, which at the same time can be safely diversified with, for example, fresh herbs or various mixtures of ground peppers.

White garlic barbecue sauce

Ingredients:

  • mayonnaise 250g
  • garlic ½ head
  • dill

Cooking method:

  1. Put the mayonnaise on a plate.
  2. I already wrote above that fermented milk products can be used instead of mayonnaise.
  3. Add black pepper.
  4. Squeeze the garlic through a garlic press.
  5. I personally like to have small pieces of garlic in the sauce sometimes.
  6. But in general, it would be correct to squeeze the garlic into another bowl and grind it with a mortar.
  7. Or you can use dry garlic, grind it into powder along with black pepper and add to mayonnaise.
  8. We mix everything well.
  9. Finely chop the dill and add to our sauce.
  10. In principle, white garlic sauce is ready.
  11. But it is very thick.
  12. It needs to be slightly diluted with water.
  13. We do everything to your taste.
  14. Here is our white garlic barbecue sauce ready.

Garlic sauce with mayonnaise for potatoes

Ingredients:

  • sour cream 200 g
  • garlic 1-2 cloves
  • fresh dill 0.5 bunch.
  • salt 1-2 chips.

Cooking method:

  1. I put sour cream in a small bowl.
  2. In many recipes there is a recommendation to add to sour cream sauce a few tablespoons of mayonnaise to make it taste more saturated.
  3. But I still prefer pure sour cream, then the sauce is light and not too greasy.
  4. I have sour cream 15% fat, thick and dense.
  5. If you have it very liquid, you can thicken it with cottage cheese (in a blender, beat 100 g of cottage cheese along with sour cream at low speed).
  6. Separately, I chop the green dill.
  7. I cut about half of the bunch as finely as possible and send it to a bowl with sour cream.
  8. There I also add one or two cloves of garlic, peeled and passed through a press - it gives the sauce a special spiciness and piquancy.
  9. Adjust the amount of garlic to your liking.
  10. This time I put in just 1 clove.
  11. If you love more spicy sauces you can add a pinch of red ground pepper.
  12. I just salted to taste - two small pinches of salt is enough.
  13. Then thoroughly mix all the ingredients with a table fork until smooth.
  14. And carefully poured into a gravy boat - it turned out 250 ml of fragrant sauce, fresh and very tasty.
  15. Topped with a sprig of green dill.
  16. Sour cream and garlic sauce for potatoes can already be served at the table.
  17. But it will become even tastier if you let it brew for 15-30 minutes in the refrigerator - during this time, the taste of garlic and dill will open better, which means that the sour cream sauce will become more saturated.

Sauce garlic-mayonnaise with horseradish

This sauce is quite spicy, it perfectly complements salads and meat dishes.

Ingredients:

  • a pinch of dried garlic, salt, sugar;
  • a quarter cup of sour cream and mayonnaise;
  • lemon juice (0.5 teaspoon);
  • a teaspoon of dried green onions, grated horseradish.

Cooking method:

  1. First, beat with a whisk or in a blender sour cream with mayonnaise.
  2. Next, add the rest of the ingredients to the mixture.
  3. In the process of adding, stir the mass all the time.
  4. Add all the ingredients, periodically try the dish so that it does not turn out too spicy.
  5. You can also serve the finished dish with chips with beer and vegetables.

Cheese garlic sauce

Ingredients:

  • 200 g of cheese;
  • half a head of garlic;
  • can of medium-fat mayonnaise (200 g);
  • greens to choose from (dill, parsley, basil or celery);
  • 1 tsp ground peppers (allspice and black)

Cooking method:

  1. My greens and let drain, then cut as small as possible.
  2. Peel and chop the garlic.
  3. For the sauce, we recommend choosing not too salty and dense varieties of hard cheese.
  4. So, we rub the cheese on the largest grater.
  5. Put mayonnaise, cheese, garlic, black and allspice ground pepper, greens in a blender.
  6. Grind 2-3 minutes.
  7. Pour the piquant cheese-garlic sauce into a glass container with a tightly closed lid.
  8. This sauce will keep in the refrigerator for a week.

Shawarma garlic sauce with mayonnaise

Ingredients:

  • garlic - 1 head
  • kefir - 0.5 tbsp.
  • mayonnaise - 0.5 tbsp.
  • sour cream - 0.5 tbsp.
  • ground black pepper - to taste
  • ground red pepper - to taste
  • dill and cilantro - to taste
  • salt - to taste

Cooking method:

  1. This recipe is the most common for making shawarma.
  2. The sauce will be very original if you add a little chopped pickled cucumbers or brine to it.
  3. Mix mayonnaise, sour cream and kefir.
  4. Add minced garlic to the mixture.
  5. Then chop the greens and also add to the sauce.
  6. Salt and add black and red pepper.
  7. Using a blender, mix the finished mass for several minutes.
  8. We put the prepared sauce in the refrigerator for four hours.
  9. This sauce is perfect not only in combination with homemade shawarma but would go well with other dishes.

Mayonnaise and sour cream garlic sauce

Ingredients:

  • a mixture of peppers (ground composition) - 4-5 gr.
  • mayonnaise (not dietary) - 275 gr.
  • fresh dill - 45 gr.
  • garlic cloves - 6 pcs.
  • sour cream with a fat content of 20% - 125 gr.

Cooking method:

  1. Combine sour cream with mayonnaise in a common bowl, refrigerate for a third of an hour.
  2. At this time, remove the stems from the dill greens, they are not needed.
  3. Grind the product, mix with pepper and salt (to taste).
  4. Remove the husk from the garlic cloves, put in a mortar and turn into porridge.
  5. Mix all available ingredients, beat with a mixer or fork.
  6. Move the homogeneous composition to the gravy boat, serve.

Garlic sauce with mayonnaise and cream cheese

This delicious liquid seasoning perfectly sets off the taste of fish dishes. Her taste will be appreciated by all those present at the table, do not even hesitate!

Ingredients:

  • 4 tbsp mayonnaise, 3-4 cloves of garlic,
  • 2 tbsp dijon mustard,
  • 2 packages (or 220 g) soft cream cheese,
  • 2 tbsp chopped green dill,
  • a quarter tsp paprika, celery seeds and parsley,
  • If necessary, lemon juice.

Cooking method:

  1. Before mixing all the ingredients of the seasoning, the cheese must be heated at room temperature for plastic softness for at least 1 hour. If the cheese is not warmed enough and does not become soft, then it will be difficult to mix with the rest of the ingredients. Read more:
  2. We mix all the ingredients. Adjust the consistency of the sauce with the amount of mayonnaise or lemon juice. Refrigerate the composition for an hour and serve.
  3. Any mayonnaise and garlic sauce is pure improvisation by the chef. Feel free to add your favorite spices and herbs to it and you will not be disappointed. This liquid seasoning will be different every time, as will the dishes you season with it.

Aioli is a fairly versatile sauce, depending on the cuisine - it is served with seafood, meat dishes, croutons and even soups. The sauce has a lot of varieties that differ from each other both in some of the main ingredients included in its composition, and in additional ones. Somewhere they add tomatoes, somewhere a pear, but we will prepare an Italian variation of it, without frills.

Step 1. Finely chop the garlic

3 garlic cloves chop finely. Can be finely chopped with a knife. Can be crushed with a garlic press. You can grate on a fine grater. The resulting mass is sent to the prepared bowl, in which we will later mix the rest of the ingredients. In my case, this is a mixer bowl.

Step 2. Separate the yolks and beat them

The sauce can be prepared either by hand - with a whisk, or with a mixer, planetary mixer or blender with a whisk attachment. You can manage to cook with a blender with a knife nozzle, provided that what it's powerful enough.

Separate 2 yolks. Add to bowl with garlic. Beat with what is at hand, with a pinch of salt.

Leave the squirrels. You can, for example, add them to scrambled eggs / scrambled eggs the next time you cook. But it is desirable, of course, not to delay their use.

Very important so that the yolks are room temperature , otherwise the risk is very high that the mass will not whip up. To do this, either leave the beaten yolks to lie down for half an hour outside the refrigerator, or take out the whole eggs from there half an hour before cooking.

If you need to prepare the sauce quickly, but the eggs are cold, try dipping the eggs for 10-15 minutes in hot water.

Step 3. Pour in the oil in a thin stream until the desired consistency is reached.

We use olive oil. If desired, you can replace it with sunflower, it will come out a little worse, but the taste will be different.

At the first stage, it is very important to pour a few drops. That is, they dropped a little oil, beat it. Dropped some more. And so on until you add about 20 ml of oil. Next - you can speed up the process a little: switch from drops to thin trickle.

Using a hand mixer/whisk is not very convenient to prepare the sauce. You can get the hang of it, but if the bowl runs away, there are not enough hands - ask someone to help. You - hold the bowl and beat, and let the assistant pour the oil.

Important- control the process, and if you see that when adding oil, the required consistency (the mass does not become like mayonnaise) it doesn't work - stop. Separate another yolk, beat it (only this time make sure it has reached room temperature) and pour in your failed mayonnaise thin stream. If everything worked out this time, add the remaining oil.

Step 4. Straighten for salt and pepper. Add lemon juice.

When you have reached the desired consistency, add a pinch of salt and pepper, mix and taste. If needed, add more.

Lemon juice is also added to taste. Start from one quarter lemon. Try it. Not enough acidity - add more.

I like the lemon note in the sauce, especially when using it with fish and seafood, I add the juice of half a large lemon to the aioli.