Garlic Lemon Mitmita Aioli

by Patrick Martin

Prep time

5 Minutes

Cooking time

20 Minutes refrigeration

Servings

2

Category

Sauce

Origin

California

Ingredients

  • 3 Large Cloves Garlic (15 g)

  • ¼ tsp salt

  • Juice From ½ a Large, (or 1 Small,) Meyer Lemon (15 g)

  • Mitmita, to taste (I typically use a generous pinch for this amount of aioli)

  • ½ Cup of Your Favorite Mayonnaise, I prefer Veganaise (125 g)

Recipe

Step 1

Photograph from above of a stone mortar with 3 large garlic cloves and 1/4 teaspoon of salt

Using a mortar and pestle or the broad side of a knife, crush the garlic with salt into as fine of a paste as possible.

Step 2

Photograph taken from above of a molcajete with the crushed garlic mixture, mayonnaise, lemon juice, and mitmita.

Add lemon juice, mitmita, and mayonnaise to the crushed garlic and salt mixture.

Step 3

Stir with a small whisk to break up clumps and refrigerate for 20 minutes to allow the flavors to marry.

Photograph taken from above of a molcajete filled with garlic lemon mitmita aioli and a small metal whisk
Photograph of an artichoke leaf dipped into a white ramekin filled with garlic lemon mitmita aioli. The roasted artichoke halves can be seen, out of focus, in the background.

Step 4

Remove from the fridge and enjoy your aioli with some roasted artichokes!

In this recipe:

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