The best aioli of the summer – a classic you can make in 5 minutes
Looking for that little extra something to elevate your summer meal? Then homemade aioli is just what you need.
This super simple and flavorful version is perfect for everything from grilled food and shellfish to crispy focaccia—and looks especially appealing when served in small Norgesglass jars.
Recipe for delicious aioli
The great thing about this recipe is that you can easily adjust the quantity based on how many guests you have. But a little tip? Make a bit too much rather than too little. This aioli tends to disappear quickly…
You need:
- Equal parts sour cream and mayonnaise
- 1 clove garlic, finely chopped or pressed
- Finely chopped parsley or dill (or both!)
- Salt and pepper
- Juice of ½ lemon
- (Optional: 1 tsp beet juice for a beautiful light pink color)
How to do it:
- Mix sour cream and mayonnaise in a bowl – use equal parts of each.
- Add finely chopped garlic and herbs to taste.
- Season with salt, pepper, and lemon juice to taste.
- Want an extra creamy texture? Blend the mixture for a few seconds.
- Refrigerate the aioli for at least 30 minutes – this allows the flavors to develop and the consistency to become perfect.
- Want a pink twist to match the shrimp table? Stir in a little beet juice before chilling.
Tip:
The aioli keeps for several days in the fridge and is just as good on a tapas table as with a Friday burger. Serve it in small Norgesglass jars – both practical and decorative!
