Garlic Scape Aioli – Are you the type that likes to put mayo on everything? If so, this tasty, well-balanced aioli will add a creamy and delicious flavor delight to your next meal!
Confession time: I love mayonnaises and aiolis more than one ought to. I don’t do anything weird with the stuff, like slather it on my chocolate cake or anything like that… I just like to use a LOT of it in normal ways, like on my sandwiches or in creamy sauces and dressings.
Now, you may be wondering “What’s the difference between mayonnaise and aioli?” In short, mayonnaise typically contains vinegar, lemon juice, and canola oil. Aioli is typically made with garlic, olive oil and just lemon juice (no vinegar). The end result of both is creamy, fattening dollops of yum.
Going back to confession time… The thing is, when I say I “use a LOT” you may not realize what a big problem I have. What I mean to say is I like to put mayo or aioli on my sandwich roll and then I like to slop a ton of it onto the side of my plate. You know, for dipping…
And if nobody is looking I’ll typically lick the knife I used to get it out of the jar. You’d think it was a jar of frosting I was dealing with and not a sandwich spread! Any other closet mayo lovers willing to confess to doing the same thing?
I really do try to eat healthy.
Anyway…
I recently started making my own mayonnaise aioli for the most special sandwiches that grace my plate. For a long time I avoided giving it a try thinking it required advanced culinary techniques and abilities. I would argue that, as long as you have a food processor, making your own mayonnaise or aioli is almost as easy as pushing a button!
For today’s blog post I put a twist on the classic garlic aioli by substituting the garlic with garlic scapes. Garlic scapes are the tender stem and flower bud of a garlic plant. It’s seasonally available in the late spring and early summer. They’re milder and sweeter than a bulb of garlic.
The less-stringent flavor incorporates wonderfully into aioli as it doesn’t overpower the complimentary flavors of lemon and the umami of the egg.
Want to make your own aioli process as easy as pushing a button? I’ve included a few process photos above to help you out. When you’re done, you too can slather your garlic scape aioli all over your sandwich, burger, chicken, fish, steak or chocolate cake! 😝 Are you the type that likes to put mayo on everything? If so, this tasty, well-balanced aioli will add a creamy and delicious flavor delight to your next meal!
Garlic Scape Aioli (Mayo)
Ingredients
Instructions
More Garlic Scape Recipes…
Garlic Scape Pesto
Roasted Garlic Scape White Bean Dip
Diver Scallops with Grilled Garlic Scapes
This is so much better than just a mayo! Bring on the garlic… Yum!
Haha! Agreed!
I love Aioli, love the garliciness of it š I have never made my own but think I might have to follow this recipe and see what it tastes like! – Thanks for the great photos!
Thanks Martyn! I recommend giving this aioli a try on a beef sandwich or as a dip for sweet potato fries!
I’m a new CSA member 2 weeks out from my first pickup, but I had to share I also LOVE mayonnaise, i made my own years ago, but living alone I wouldn’t always eat it all before it spoiled. Maybe I’ll try making aoli this year. I also spread it thick and put some aside to dip, it’s what I ask for when I get fast food chicken tenders, too.
ROFL. I thought I was the only one. FWIW, if you’re not putting mayo on your fries, you really should try it. Or mixing it with a bit of adobo and putting it on a grilled chicken wrap.
I just picked up garlic scapes at the local farmer’s market. Can’t wait to try this.
Made this today and it is perfect! I make mayo regularly but ai love it with the scapes. Ty!
Very interesting! For me the difference between aioli and mayo is that with mayo I use only the egg yolk, and a precise amount of grapeseed oil. With aioli, I use whole eggs, and find the emulsification is a lot more forgiving for some reason. This spring I got into doing wild garlic (ramps) aioli. Just amazing. I’m about to extend this to scapes as they are plentiful at this time of year and I can’t wait until the fresh garlic abounds. The one question I would have of you – have you weighed the scapes for this recipe?
Hello Burns! No, I haven’t weighted the scapes. As someone who works in the sciences by day I appreciate how that would be more precise, especially if you’re cooking professionally…or in Europe. Everything you’ll find on this blog is intended to be approachable for the every day American home cook.
Can this be frozen?
Yes! It can be!