Creamy, garlicky, and full of bold Mediterranean flavor, this homemade Garlic Aioli is my go-to condiment when I want to elevate simple dishes. It’s smooth and rich, with real garlic and pantry staples that come together in just 10 minutes. Whether I’m dipping fries, layering burgers, or spreading it on a sandwich, this aioli adds that irresistible homemade touch.
Why You’ll Love This Recipe
I love how this garlic aioli comes together with such few ingredients, yet the flavor is anything but basic. It’s silky, bold, and totally customizable. Unlike store-bought versions, this one is made from scratch—no preservatives, just real flavor. I also appreciate how versatile it is, pairing beautifully with everything from grilled vegetables to crispy chicken sandwiches. And the best part? It only takes 10 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 egg yolks, at room temperature
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon Dijon mustard
3 garlic cloves, finely minced or grated
1/2 teaspoon salt
1 cup neutral oil (such as canola or avocado oil)
1 tablespoon olive oil (for flavor)
Fresh cracked black pepper, to taste
Directions
I whisk the egg yolks, lemon juice, Dijon mustard, garlic, and salt together in a medium mixing bowl until everything looks smooth and creamy.
Then, I begin adding the neutral oil—literally one drop at a time—while whisking like crazy. It feels slow, but this step is everything for that rich emulsification.
Once the mix starts to thicken, I switch to a very thin stream of oil while still whisking non-stop.
After all the oil is in and the aioli is luscious and thick, I whisk in the olive oil to deepen the flavor.
Finally, I season it with freshly cracked black pepper and adjust the salt or lemon juice if I want a sharper punch.
I transfer it to an airtight container and keep it chilled in the fridge for up to one week.
Servings and timing
Servings: 16 (about 1 tablespoon per serving)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Calories: 120 kcal per tablespoon
Variations
Spicy Aioli: I like adding a dash of cayenne pepper or a bit of sriracha to kick up the heat.
Herbed Aioli: Chopped fresh herbs like parsley, tarragon, or chives turn it into a green goddess-style sauce.
Roasted Garlic Aioli: When I want a milder, sweeter flavor, I roast the garlic before mixing it in.
Lemon Zest: A bit of zest adds brightness and depth for a citrusy twist.
Smoked Paprika: I sometimes mix in a pinch of smoked paprika for a smoky note that pairs perfectly with grilled dishes.
Storage/Reheating
I store my garlic aioli in an airtight jar in the refrigerator for up to 7 days. I don’t recommend freezing it—it can break and lose its creamy texture. As for reheating, it’s not necessary since this is a cold condiment, but I do give it a quick stir before serving to keep it smooth.
Related Recipes:
FAQs
How can I fix broken aioli?
If my aioli separates, I start fresh with a new egg yolk in a clean bowl, then slowly whisk the broken mixture into it. It usually brings it back together.
Is aioli the same as mayonnaise?
Not quite. While similar in texture, traditional aioli uses garlic and sometimes omits eggs. This version is more of a garlic-flavored mayo, but homemade and richer.
Can I use a food processor or blender?
Yes, when I want a shortcut, I use a food processor. I still add the oil slowly through the feed tube to ensure it emulsifies properly.
Is it safe to eat raw eggs in aioli?
I make sure to use pasteurized eggs to reduce the risk. It’s important to keep the aioli refrigerated and consume it within a week.
What can I serve garlic aioli with?
I love serving it with fries, grilled vegetables, seafood, burgers, roasted potatoes, and even as a spread on wraps or sandwiches.
Conclusion
This Garlic Aioli is one of those simple recipes that makes everything taste gourmet. I reach for it whenever I want to add creamy, garlicky goodness to my meals, and it never fails to impress. With just a few ingredients and a little patience, I get a condiment that’s worlds better than store-bought—and ready in minutes.
📖 Recipe:
Print
Garlic Aioli
- Total Time: 10 minutes
- Yield: 16 servings (about 1 tablespoon each)
- Diet: Vegetarian
Description
Creamy, garlicky, and packed with bold Mediterranean flavor, this homemade Garlic Aioli is a quick and delicious condiment perfect for dipping, spreading, or drizzling. Made with fresh garlic, egg yolks, and simple pantry staples, it comes together in just 10 minutes.
Ingredients
2 egg yolks, at room temperature
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon Dijon mustard
3 garlic cloves, finely minced or grated
1/2 teaspoon salt
1 cup neutral oil (such as canola or avocado oil)
1 tablespoon olive oil (for flavor)
Fresh cracked black pepper, to taste
Instructions
- In a medium mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, garlic, and salt until smooth and creamy.
- Begin adding the neutral oil one drop at a time while whisking constantly to start emulsifying the mixture.
- As the mixture thickens, gradually add the remaining oil in a very thin stream, whisking continuously.
- Once all the neutral oil has been incorporated and the aioli is thick and smooth, whisk in the olive oil for added flavor.
- Season with freshly cracked black pepper and adjust salt or lemon juice to taste.
- Transfer the aioli to an airtight container and refrigerate for up to one week.
Notes
Use pasteurized eggs to reduce risk from raw egg consumption.
For a milder flavor, roast the garlic before adding it.
Don’t rush the emulsification step—adding oil too quickly can break the aioli.
Customize with herbs, spices, or citrus zest for variation.
Stir before serving to restore smooth texture if it settles in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 25mg
