History & Background
I was raised on garlic aioli. It is, like so much of this sauce, resplendent with history. Traditional aioli is made with garlic and oil ground together into a creamy, luscious dip. Eventually, I discovered that a small twist can be a huge difference.
After sampling some interesting flavor concoctions, I was inspired to experiment with a blue jam twist. I wanted to make a sauce that’s not just creaminess, but also a touch of fruit sweetness and a splash of color. This gave me the inspiration to create my favorite blue jam garlic aioli recipe. I mix the pungent flavor of garlic and the sweet-leaning acidity of blue jam. What you end up with is something so unique, and yet so versatile.
I view this recipe as a bridge between classical and modern cuisines. I share old traditions with new ideas. That combination is exciting to me, and I know it will be exciting to you as well.
The best blue jam garlic aioli recipe contains the following ingredients
I have meticulously sourced every element. Each of the ingredients has a purpose in this sauce. Here is what you need:
Fresh Garlic
I use fresh garlic cloves. They add a bold flavor. I cut through their skin, peel and mince, just to extract their fragrance.
High-Quality Mayonnaise
I like a creamy, smooth, high-grade mayonnaise. That makes the sauce rich and creamy.
Blue Jam
I choose a natural blue jam. The fruit jam brings sweet flavor and beautiful color. It tempers the garlic and mayonnaise.
Lemon Juice
I squeeze a little fresh lemon juice. This adds a tangy kick to the sauce and brightens the flavor.
Salt & Pepper
To taste, I add salt and pepper. These seasonings work to combine all the flavors.
Ingredients are fresh and significant. I use the best ingredients to maintain a better jam blue garlic aioli recipe.
Step-by-Step Instructions
My aioli-making process is a definite progression of steps. Here is how I do it:
Step 1: Prepare the Garlic
I begin by crushing and chopping 5–6 fresh garlic cloves. Then I chop them really finely, minced. I prefer mine evenly soft, even garlic. This step is very important. The sauce gets its punchy flavor from fresh garlic.
Step 2: Mix the Base
In a bowl I take 1 cup of high-quality mayonnaise. I put the minced garlic in there. I beat them together with a fork. I mix good until the garlic is distributed evenly.
Step 3: Add the Blue Jam
I don't know what that is. I fold it into the mayonnaise with a spoon. I fold slowly so the jam doesn’t break up the creaminess. I keep stirring until the batter is smooth and homogenous.
Step 4: Season with Lemon, Salt, and Pepper
Then I squeeze the juice of half a lemon in. I sprinkle in 1/4 teaspoon of salt, and a pinch of pepper. I stir again and taste the sauce. I tweak the salt or lemon juice if it needs it.
Step 5: Chill and Serve
I use plastic wrap and cover the bowl. I chilled the sauce in the refrigerator for 30 minutes or more. This allows the flavors to mingle. My best blue jam garlic aioli recipe goes good with fries, sandwiches, or fresh veggies as a dip.
I enjoy every step. I like to taste as I go. I use a clean spoon for tasting, always. It preserves the sauce and makes it safe.
How to make a perfect Aioli: Tips & Tricks
I love to share extra tips. Make the best blue jam garlic aioli recipe with these tips.
Use Fresh Ingredients
I use fresh garlic and lemon juice always. And the fresh ingredients make the sauce zing with flavor.
Mix Gently
I mix the sauce gently. This helps to keep the texture smooth and creamy. I avoid overmixing.
Taste as You Go
I taste the sauce at each turn. This allows me to correct the seasoning. I sprinkle in a little more salt or a little more lemon juice, as needed.
Chill the Sauce
I would never forget the chilling step. The sauce improves with its rest. I allowed it to cool for at least 30 minutes.
Keep it Simple
I keep my recipe simple. I use just a few ingredients. This makes the flavors shine.
Ideas For Serving & What To Pair With
I like to present my aioli in all sorts of formations. It is a very versatile sauce. Here are some ideas:
Sandwich Spread
I spread the aioli on some crusty bread. It makes all sandwiches delicious and different.
Dipping Sauce
I like to serve it as a dip alongside fried potatoes or sweet potato chips. It elevates everyday snacks to gourmet level.
Burger Topping
I spoon the sauce over burgers. A mix of garlic and blue jam elevates the flavor of the meat.
Salad Dressing
I will sometimes thin the aioli out just a touch with a little water or extra lemon juice. It’s a creamy dressing that is wonderful on salads.
Sometimes I play around with how I serve things. Because I put a twist on my best blue jam garlic aioli recipe. Seeing new flavor pairings come to life is something I love.
The Best Blue Jam Garlic Aioli Recipe — Variations:
I like to try small changes. Every alteration brings a new flavor. Like these conglomerations I've put together.
Add Fresh Herbs
I sometimes stir in chopped basil or parsley. The herbs lend a fresh note to the aioli. That makes for a sauce that looks bright too.
Extra Zest
I put in a shavings of lemon zest. It helps the sauce smell fresh, and it also contributes a bright flavor.
Smooth Blend
I process the sauce in a food processor for an even smoother consistency. This is optional but it adds to the rich feel.
Spicy Kick
Add a sprinkle of hot sauce if you like. This adds a touch of mild spicy heat to the sauce. I use just a few drops, enough to keep the sauce in check.
I love these variations. They allow to experiment and have fun. I keep returning to my original best blue jam garlic aioli recipe because it’s my favorite.
Storage & Shelf Life
You want your sauce make-ahead friendly, I know. I do this too. I keep my aioli in an airtight container. I keep it in my refrigerator.
I find that the sauce keeps for 5 days. I always label the container with the date. I don’t leave it out too long. This keeps it safe and tasty.
If you’re making a big batch, I portion the sauce into small portions. This helps maintain the quality. My best blue jam garlic aioli recipe is better two days later.
Frequently Asked Questions
1. Can I make this in a food processor?
Ans: I usually use a food processor for a very smooth sauce. But you can also use a bowl and a whisk. Both methods work great.
2. What type of blue jam is best?
Ans: I suggest a natural blue jam made from real fruit. Not jam is what gives the sauce a fresh, off-the-shelf flavor.
3. How long should I let the aioli chill?
Ans: I refrigerate my aioli for a minimum of 30 minutes. Letting the ingredients rest will help meld the flavors.
4. Is this garlic level adjustable?
Ans: Yes, you can. Depending on mein mood, I will add one less or one clove more. The recipe is malleable and responds to your taste.
5. What to serve it with?
Ans: I like this sauce with burgers, on sandwiches, with fries and as a salad dressing, too. Its distinctive flavor complements many dishes.
Conclusion
I am happy to bring you my favorite blue jam garlic aioli. This recipe is tried and true (tested to perfection over time!). Each step is easy and each ingredient is important. I hope you enjoy this sauce as it gives a special flavor in your meals!
I love how the garlic works with the sweet blue jam and the creamy mayonnaise. I love how the lemon brightens the flavor and about how salt and pepper mellow the taste. I encourage you to give this recipe a spin and to play around with it to make it your own. It's a fun way to season up standard dishes.
Let me know what you think and how you did. With that in mind, I hope you make and enjoy this aioli as much as I do. Consider this sauce your handy fast-forward button on flavor. You will fall in love with this take on classic, I promise.
I hope you enjoyed this in-depth guide! Well, I hope you’re ready and excited to make THE BEST BLUE JAM GARLIC AIOLI recipe now. Eat well and spread good food around the world.
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