Homemade Garlic Aioli Recipe
Making thick, luscious aioli is quick and easy to do. You’ll only need a few simple ingredients and about 5 minutes of elbow grease. Learn how to make this Provence inspired garlic aioli recipe in minutes and use the creamy, garlicky aioli sauce to dress up everything from steamed vegetables and seafood to sandwiches.
Aioli, pronounced ahy-oh-lee, is a classic creamy garlic infused mayonnaise that’s often served with seafood and/or vegetables. However, the basic definition doesn’t do this luxurious sauce justice.
Table of Contents
Origins of garlic aioli
The roots of classic aioli sauce span the northern Mediterranean territories from Andalusia, Spain to Provence in Southern France and Calabria (the “toe” of the boot), in Italy. As with any recipe that’s popular across vast regions, each locale has their own unique ways of making their garlic aioli recipe. The French include mustard in theirs while other regions stick strictly to olive oil and garlic.
The internet abounds with cheater’s versions of aioli recipe
Online you’ll fine loads of “aioli recipes” that start with prepared mayonnaise and garlic, but they’re not the real deal.
Get my latest recipes, helpful kitchen tips and more good things each week in your inbox.
What they’re describing is a shortcut or cheater’s version for making an aioli sauce. The reason those recipes start with a prepared mayonnaise is that aioli is, at its most basic level, a mayonnaise. But a homemade aioli is thicker, much more yellow (because of the egg yolks) and way more flavorful.
I’m not going to get on a soapbox about it, because store-bought mayo isn’t bad. And for a quick and easy spread for a leftover chicken sandwich, I won’t quibble. Heck, I made a cheater’s version myself with this red pepper aioli.
However, if you do a side by side comparison of Hellman’s mayo (or any other brand) vs. a homemade mayonnaise, you’ll immediately see the difference. Tastewise, there’s no comparison. Trust me.
Ingredients you’ll need for garlic aioli
- Garlic – Use fresh garlic, not the kind in a jar.
- Dijon Mustard – This French mustard has a bit of white wine which softens the flavors.
- Egg Yolk – purchase pasteurized eggs for less risk of salmonella.
- Vegetable or Canola Oil – Don’t use olive oil as the flavor overpowers the aioli.
- Lemon Juice – fresh squeezed is best.
- Kosher Salt – or fine sea salt.
About the ingredients:
Traditional garlic aioli is made with raw egg yolks, (though if you’re squeamish about that, there are methods you can use to pasteurize the yolks to assure food safety).
Many classic aioli recipes use only olive oil, but I’ve found that it can be overpowering.
I prefer to use a more neutral oil (like vegetable or canola) for this creamy sauce. If you want to add a bit of olive oil to yours, I advise starting with a 3:1 ratio neutral oil to olive oil — so ⅔ cup neutral and ⅓ cup olive oil.
I’m sticking with the vegetable oil.
Purists make this unctuous emulsion using a mortar and pestle.
Others use a blender, but I’ve never had good results with that method.
Besides, Julia Child says, “You cannot make it successfully in an electric blender because for some reason the garlic acquires a raw and bitter taste, and the egg white required for the blender made sauce does not produce the fine heavy texture that is characteristic of a proper Mediterranean aioli.”
My method is one I learned from my mother and grandmother (both French cooks, so it’s legit) and it couldn’t be easier.
How to make this garlic aioli recipe:
- Very finely mince the garlic (or crush to a fine paste in a mortar and pestle) and add it to the bowl.
- Add the egg yolk and dijon mustard to the bowl and whisk together to combine.
- Very slowly and in a steady stream, begin to whisk the oil into the egg mixture moving in a clockwise direction.
- As you continue to whisk, the oil and egg yolk will emulsify into a thick, creamy union.
- After all of the oil is incorporated, season the aioli with lemon juice and salt. Serve.
To assemble the aioli recipe, you’ll need both hands at the same time, which can get tricky with a bowl slipping and sliding around on the counter top.
The solution is this:
Wet a dishtowel or reusable dish cloth and ring out the water (Note: I used my Skoy brand Swedish cloth and this is my affiliate link). Set your bowl on the damp cloth and it will remain in place without fidgeting.
Pro-Tips
You’re arm will most certainly get a little tired while whisking the garlic aioli (not that the recipe takes a long time, but the constant motion for 3-5 minutes shouldn’t be underestimated).
However, despite your aching arm, you shouldn’t change the direction of your whisking. This pro-tip comes from both my Mom and Grandmother (and countless cooking school teachers) who concur that you should never change the direction of your whisking or risk breaking (curdling) the aioli sauce.
I can’t say for sure if this is a valid warning or cook’s voodoo, because I’d never dare cross my Mom and Grandma. If you stray, do so at your own peril.
What does aioli sauce go with?
The beauty of a lush garlic aioli is that it will make just about anything you pair it with taste better.
- I’ve used aioli with my grilled Caribbean style snapper, but it’s equally good with other grilled, poached or oven baked fish or shellfish.
- Pair garlic aioli with steamed, boiled, roasted or grilled vegetables like these grilled smoked artichokes (I used a lemon tarragon aioli with it).
- It’s delicious with a simple poached chicken breast or the breast meat from a rotisserie chicken on a grill.
- Use garlic aioli as a dip for a crudite platter.
- If you thought ketchup was good with french fries, wait til you dunk your “frites” into this aioli sauce.
- Slather it on a slice of toasted sourdough to build an epic roast beef, turkey, ham or chicken sandwich with a slice of ripe tomato and crunchy iceberg lettuce.
- Use instead of butter on your next eggy breakfast sandwich. Oh-ma-Gawd, so good.
Variations and Swaps
- Stir or sprinkle in fresh chopped herbs like tarragon, chives or basil.
- Add some spice to the aioli by adding a pinch of cayenne pepper to the recipe at the beginning or stirring in a few teaspoons of your favorite hot sauce at the end.
- The garlic is very pronounced in this aioli, but if you want to tone down the garlic, use roasted garlic or garlic confit instead.
FAQ’s
Yes. You can make it several hours before using it. The garlic flavor in the aioli will get stronger, the longer it sits, so bear that in mind.
It keeps for up to 3-5 days. To prevent the aioli from developing a “skin”, cover the dish with plastic wrap and lightly press the wrap onto the surface of the sauce. Stir before using.
No. This doesn’t freeze well.
More amazing sauces and spreads you might like:
- Italian Salsa Verde
- Classic Tzatziki Sauce
- Hatch Green Chile Sauce
- Pine Nut Pesto
- Bordelaise Sauce
- Deviled Ham Spread
- Pistachio Pesto
- Chermoula Sauce
- Walnut Pesto
Tried this recipe? Leave a rating and review.
Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.
We'd love it if you shared the recipe with your friends on social media!
Homemade Garlic Aioli Recipe
SPECIAL EQUIPMENT:
- whisk
INGREDIENTS:
- 2 cloves garlic minced
- 1 teaspoon dijon mustard
- 1 large egg yolk
- 1 cup neutral oil (see note) like Canola or vegetable oil. Olive oil can be used sparingly.
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton’s Kosher Salt
- 2 tablespoons fresh squeezed lemon juice
DIRECTIONS:
- Wet a dish towel and squeeze out the excess water. Place the damp towel on a work surface and put a small bowl on top of it. (This will help keep the bowl in place as you whisk the aioli and pour the oil at the same time.)
- Add the minced garlic, egg yolk and dijon mustard to the bowl and whisk to combine. Very slowly drizzle in the olive oil in a steady stream, whisking in a clockwise direction if you’re right handed or counter-clockwise if you’re left-handed. Do not change the direction of your whisk.
- As the oil is whisked into the aioli, the mixture will start to emulsify. Continue to drizzle in the oil, whisking the entire time until all of the oil is incorporated.
- Add the salt and lemon juice and whisk to combine. Taste for seasoning and adjust as necessary.
- You can use the aioli as soon as you make it, but if you cover and refrigerate it for a few hours, the flavors will intensify. It will be more garlicky and flavorful.
RECIPE VIDEO:
NOTES:
NUTRITION:
Pin it for later!
Love, love, love aioli! It is a standard in our house…love slathering on poached fish!