This rump roast recipe was adapted for the oven from my mother’s original. It is amazingly delicious.
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- ¾ cup mayonnaise
- 3 cloves garlic, minced
- 2 ½ tablespoons lemon juice
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Gather your ingredients.
- Dotdash Meredith Food Studios
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
- Dotdash Meredith Food Studios
- Cover and refrigerate for at least 30 minutes before serving.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 3 g |
| Sodium | 336 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Stumbled across this in a pinch when we were out of ranch and my kids wanted something for dipping their chicken strips. Did the trick!
This is great! I use this as a dip for baked zucchini fries. Awesome sauce!
I made this today and it taste absolutely amazing. Easy and quick for my salmon burgers.
So yummy!! I did 5 cloves of garlic instead of 3 because I’m a garlic fanatic, and it came out delicious! Aoli or not, it’s a wonderful sauce! A must on paninis
Great on Turkey burgers and very easy to make. I used lite mayonnaise as it was what I had and was still delicious.
This AllRecipes Recipe produces an exceptional Garlic Aoli. Better than the Supermarket Varieties.
This isn’t Aioli. It’s jarred mayo with garlic and lemon juice put into it. There is a world of taste difference between REAL aioli and this fake version. I mean, if you are in a hurry and need something that is sort of like aioli, great. But all recipes is doing everyone a huge disservice here. With real Aioli you need to make the mayonnaise (which is very easy to do: egg yolks and a light neutral quality oil emulsified together. do it, otherwise you just made garlic, lemon juice dip.
While this is a good recipe for a dipping sauce or flavored mayo, it is named poorly because this recipe is not Aioli. The name Aioli actually means oil and garlic in Catalan. Aioli is an emulsion of garlic and olive oil. Mayonnaise is an emulsion of canola oil and egg yolk. Both can have different ingredients added to change the end outcome, but are two completely different sauces with different flavor profiles, appearance, and texture. This recipe is for a flavored mayonnaise. I would have given 4 or 5 stars for the taste, but reduced the star rating as the name is deceiving and inaccurate.
I made this and it tastes nothing like Aioli should taste. Too much salt!
Delicious!!!!
I thought this was a salad dressing. Well, I can make this anything I want. This recipe is so dang good!!!
Really good. Really easy. I add just a bit of tabasco sauce.
I can’t review the exact amounts as I just did it by eye, but I probably used 4-5 tbls Mayo, 2 tsp garlic paste, and a good squirt of real lemon juice, 4 grinds of pink salt and 6-7 of pepper. I had leftover London broil. I layered it on french bread with sliced provolone and shredded mozzarella. I buttered the other side of bread and air fried at 375* for about 7 minutes, then slathered with the aoli. Oh. My. GOD… It was SO good! Thank you! I very, very rarely write reviews but I had to with this one. I’m actually going to buy another London broil just for sandwiches it was so good.
Very yummy! Hubs said this sauce is a must every time I make sliders. I followed the recipe, but roasted a whole head of garlic instead of using raw (cut tops off, rub with olive oil, wrap tightly with foil and bake at 350 for 45-50 minutes). Also added a pinch of Herbs de Province. Was also great with our oven fries.
My husband LOVES this recipe!!! He said we are never buying store bought again! I also really like it. Its quick, easy and delicious!!!
Followed as written. Wonderful as is but must rest. Great as a dip for Sweet Potato fries.
I added fresh dill and used plain Greek Yogurt instead of the Mayo. The fish was sautéed using I can’t Believe It’s not Butter spray. This was a WW zero point meal.
This was a hit served with grilled London Broil. I used Meyer lemon juice (because that’s what I had) and the lemon flavor was nicely balanced with the garlic. I mixed the garlic (minced, from a jar) and lemon and let it sit for an hour or so. Then, mixed in the other ingredients (using half the salt) and processed it smooth. Served it about an hour or two later. Wonderful flavor used as a spread on a brioche bun or just drizzled over the meat.
This one is really good. I’ve made it with mincing the garlic and with crushing the garlic into a paste as per the video. The paste does taste a bit better but either way is excellent.
Easy and delicious
I did like this recipe. I made it the exact recipe and it was tasted, but I did feel it needed a touch of tweaking. I would be careful the size of your garlic cloves, mine became very garlicky with 3 large cloves. I also felt it needed a tad less salt, and a tad more cracked pepper. After all that I felt like it was lacking…. Something. I added a small pinch of herbs de province and it was on point!! Great original recipe, but super easy to tweak to your own liking!