Let’s discuss this addicting garlic aioli dipping sauce recipe. It is so easy to make, and you are gonna want to eat it with everything. This garlic aioli recipe goes super well with french fries, carrot fries and goes swimmingly well with fried fish or chicken.
Seriously! It is just that good.
What is garlic aioli sauce made of?
A traditional garlic aioli sauce is made of garlic, oil and salt, and pepper. More often than not, the oil used in an aioli sauce is olive oil. These days a lot of cooks create a creamy version of this aioli sauce by adding mayonnaise.
Our recipe is for a creamy garlic aioli dipping sauce.
There are a time and place for a pure oil-based dipping sauce such as with a lovely loaf of bread. However, when it comes to dipping carrot fries, french fries, or chicken strips, I want a creamy dipping sauce. This is why our garlic dipping sauce includes mayonnaise and sour cream both.
Can you freeze garlic aioli sauce?
No. This sauce would not defrost well at all. While it isn’t harmful to freeze aioli sauce, the texture would change after it is defrosted and it will separate. The good news is that it is an easy sauce to make so you can make it on the fly as needed.
How long can you keep garlic aioli?
An oil-based garlic aioli sauce can last up to 10 days in the refrigerator. A creamy garlic aioli sauce can last up to 5 days in the fridge.
This creamy garlic aioli dipping sauce is easy to make. It goes well with french fries, carrot fries or as a dip for chicken strips.
- ¼ c mayonnaise
- ¼ c sour cream
- ¼ t sriracha sauce
- 1 T lemon juice
- 1 T minced garlic
- ¼ t salt
- 1 dash pepper
- 1 t paprika
- Add all ingredients except paprika into a small mixing bowl.
- Whisk until all of the ingredients are well incorporated.
- Sprinkle paprika over the mixture.
- Cover the bowl and chill for 20 minutes.
Add more Sriracha sauce as desired.
- Category: Sauce
- Method: Raw
- Cuisine: American
Come on now! It is time for you to whip up some of this creamy garlic aioli sauce. Tell us what you are going to eat it with today?