Name: Classic Homemade Aioli
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 garlic cloves, finely minced or grated; 1 large egg yolk, at room temperature; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice, freshly squeezed; 1/2 cup extra virgin olive oil; 1/2 cup neutral oil (such as grapeseed or canola); Kosher salt, to taste; Optional: pinch of white pepper or cayenne for added spice

A creamy, garlicky Mediterranean staple, this Classic Homemade Aioli is made entirely from scratch using simple pantry ingredients. Rich, velvety, and bursting with flavor, I like using it as a dip for fries, a spread for sandwiches, or even a dressing for roasted vegetables and seafood. It’s a true kitchen essential that adds instant sophistication to any dish.

Why You’ll Love This Recipe

I love this recipe because it brings authentic, old-world flavor to my meals with just a handful of ingredients. Unlike store-bought versions, this homemade aioli has a fresh, bold garlic punch and the kind of smooth, luscious texture that can only come from hand-whisking or careful emulsification. It’s quick, versatile, and customizable — perfect for anyone who enjoys sauces that elevate even the simplest meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 garlic cloves, finely minced or grated

1 large egg yolk, at room temperature

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

1 tablespoon lemon juice, freshly squeezed

1/2 cup neutral oil (such as grapeseed or canola)

Kosher salt, to taste

Optional: pinch of white pepper or cayenne for added spice

Directions

I whisk the egg yolk, Dijon mustard, lemon juice, and a pinch of salt in a medium bowl until they’re well blended.

Then I begin drizzling in the oils slowly—just a few drops at a time—while whisking vigorously to start emulsifying.

As the mixture thickens, I pour the oil in a thin stream, continuing to whisk until the aioli becomes rich and glossy.

I stir in the finely minced garlic at the end and taste to adjust with extra salt, garlic, or lemon if needed.

For a smoother consistency, I sometimes use an immersion blender, but I usually stick to the traditional hand-whisking method.

I store any leftovers in an airtight container in the fridge for up to 3 days.

Servings and timing

Servings: 12 servings (approximately 1 tablespoon each)

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: 120 kcal per tablespoon

Variations

I like to experiment with this base recipe by switching up flavors:

For a smoky version, I add a pinch of smoked paprika or chipotle powder.

I mix in finely chopped fresh herbs like basil or parsley for an herby aioli.

Roasted garlic makes a sweeter, mellower sauce if I’m looking for a less pungent option.

Sometimes I use all olive oil for a stronger flavor, or all neutral oil for a more delicate one.

Storage/Reheating

I store leftover aioli in a sealed jar or container in the refrigerator for up to 3 days. Since it contains raw egg, I always make sure it stays chilled and discard any leftovers beyond that. I never try to reheat aioli, as the emulsion will break and the texture will be ruined — it’s best enjoyed cold or at room temperature.

Related Recipes:

Roasted Garlic Aioli Sauce

FAQs

How do I prevent my aioli from breaking?

I always make sure the egg yolk is at room temperature and drizzle the oil in very slowly while whisking to keep the emulsion stable.

Can I make aioli without raw egg?

Yes, I can substitute the egg yolk with pasteurized egg or even use aquafaba (chickpea water) for a vegan version, though the texture and flavor will be different.

Is it safe to eat raw egg in aioli?

If I use a fresh egg from a trusted source, it’s generally safe. Still, I avoid serving it to people with compromised immune systems, kids, or pregnant women unless I use pasteurized eggs.

Can I use just olive oil for this recipe?

Yes, but I find that using only olive oil can make the aioli very strong and slightly bitter. I prefer a mix of olive oil and a neutral oil for balance.

What dishes pair best with homemade aioli?

I like using aioli with roasted potatoes, grilled seafood, burgers, vegetable platters, and as a sandwich spread — it’s extremely versatile.

Conclusion

This classic homemade aioli is one of those recipes I return to again and again. It’s fast, flavorful, and endlessly adaptable. Whether I’m dressing up a simple sandwich or crafting a dipping sauce for crispy fries, aioli always adds a gourmet touch. Once I’ve mastered the basic technique, I can make it my own with endless variations and pairings.

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