667 0 0 1 10 19. At the heart of all the back and forth is garlic mayonnaise to Call of Duty and concerns around the future of game subscriptions. Call of Duty is at the center of Sony and Microsoft’s battles.

By submitting your email, you agree to our Terms and Privacy Notice. Our cookbook, Love Real Food, is here! Learn how to make creamy, tangy, garlicky aioli at home with this easy recipe! You’ll just need good mayonnaise, lemon juice and garlic. It’s just as good as your favorite restaurant’s!

My husband I don’t argue about much, but we do argue about aioli. We argue about the degree to which it is similar or different from mayonnaise. I say that aioli is practically sisters with mayonnaise, while he claims that the two condiments might as well be second cousins. This typically takes place over wine and French fries in our favorite restaurants. Somehow his or her answer is always a point for both of us. If you ask me, aioli is quite similar to mayonnaise.

Sometimes the French add a little bit of mustard. Aioli also contains garlic, which we agree must be included. The most original form of aioli, which I’m hoping to taste in Provence this summer, is made only with garlic and olive oil emulsified in a mortar and pestle. Anyway, the point of all of this is that there are many opinions about aioli. I’m surely going to upset someone with this quick and dirty version of aioli that tastes just like your favorite restaurant’s.

Want to learn how it’s done? Easy Aioli My easy aioli recipe is made with—wait for it—mayonnaise! To make it, you simply soak minced garlic in lemon juice for 10 minutes, strain it out, and stir the garlicky lemon juice into the mayonnaise. Essentially, you’re using mayonnaise as the creamy base, and adding the most characteristic aioli flavors to it. I learned this trick from my tahini sauce. This way, you get nice garlic flavor without any actual garlic floating around in your mayo. Minced garlic would only distract from the creaminess and could make your sauce too garlicky with time.

Watch how to make restaurant-style aioli in this short recipe video! Uses for Aioli Anywhere you might use mayonnaise, you could probably use aioli. Please let me know how your aioli turns out in the comments! You’ll just need good mayonnaise, lemon juice and garlic.

Stir to combine and spread it into an even layer so the juice can work its magic. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic’s flavor. Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary—if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard.

For more tang, add another little squeeze of lemon juice. Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills. I don’t like to recommend vegan mayonnaise since it usually contains strange processed ingredients, but it would hypothetically work here. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Please let me know how it turned out for you! Never miss a new recipe Subscribe to our email newsletter! As a thank you, we’ll give you our welcome guide with 5 printable dinner recipes. K reader replies directly to my comment. You will not be subscribed to our email newsletter. My family and I enjoyed this recipe on some Greek chicken skewers!