Easy Garlic Aioli

Traditional aioli is garlic pounded and slowly emulsified with olive oil, and many versions add raw egg yolk. This shortcut starts with store-bought mayonnaise, so it is quick, stable and uses no raw eggs. Fresh garlic grated into a paste, a little good olive oil and lemon juice give it the bold, rounded flavor you want from a burger-bar aioli.

It is a natural match for a mushroom Swiss burger and makes an excellent dip for crispy oven fries.

1. Make a garlic paste. Grate the garlic on a microplane, or mince it and sprinkle with the salt, then press and drag it with the flat of your knife until it becomes a smooth paste.
2. Mellow the garlic. Stir the garlic paste into the lemon juice in a small bowl and let it sit for 5 minutes. The acid takes some of the harsh edge off raw garlic.
3. Add the mayo. Whisk in the mayonnaise and lemon zest until smooth.
4. Whisk in the oil. Drizzle in the olive oil slowly while whisking so it blends in smoothly.
5. Season. Add pepper and herbs if using. Taste and adjust with more salt or lemon.
6. Chill. Cover and refrigerate for at least 30 minutes before serving so the garlic flavor blooms.

• Garlic gets stronger. Raw garlic intensifies as the sauce rests, so go easy at first. You can always add more.
• Try roasted garlic. For a sweeter, milder aioli, swap the raw garlic for 6 to 8 cloves of roasted garlic mashed smooth.
• Don't overdo the olive oil. Too much strong extra-virgin oil can turn bitter; a tablespoon is plenty.
• Storage. Keep covered in the fridge and use within about 5 days. Homemade garlic-in-oil mixtures should always be refrigerated, never left at room temperature.

Approximately 150 calories per serving. This is an estimate.