Homemade Garlic Aioli is a delicious and versatile sauce that can be used as a dip, spread, or dressing. It is made with simple ingredients like garlic, mayonnaise, lemon juice, and olive oil, and can be customized with additional herbs and spices to suit your taste.
Garlic Aioli is a super handy sauce that you can use in many ways and a big deal in Mediterranean cooking.
I first tried garlic aioli at a concert where they served this amazing burger. It was the best burger ever! So, when I got home, I had to make it myself.
That burger had thin patties with lettuce, grilled onions, bacon, pickles, and garlic aioli. Turns out, it’s super easy to make at home. Now, I use it on everything from sandwiches to roasted veggies, and even as a dip for fries.
This homemade garlic aioli is creamy, tangy, and packed with garlic flavor. It beats regular mayo any day adding more flavor to your food.
Whether you’re dunking fries or pouring it over grilled veggies, this aioli will kick your cooking up a notch. Let me show you how easy it is to whip up your own garlic aioli at home.
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Garlic Aioli Ingredients
- Egg yolks: This recipe does use raw eggs. The lemon juice does some “cooking”, but it is best to use pasteurized eggs.
- Lemon juice: Fresh lemon juice adds a tangy and bright flavor to the aioli. Do not substitute for bottled lemon juice.
- Dijon Mustard: This helps the aioli emulsify and adds a subtle tanginess. No other mustard can be substituted.
- Oil: I used a combination of olive oil and neutral oil to balance out the taste.
- Garlic: Fresh minced garlic gives the aioli its signature garlicky taste. You can add more or less depending on your preference.
- Salt: ½ teaspoon of salt helps to enhance the flavors of the aioli.
Other Flavor Variations
- Herb Aioli – Add finely chopped fresh herbs like parsley, cilantro, or chives for an herb-infused garlic aioli.
- Lemon Aioli – Add in the zest of 1 lemon in addition for a more lemon flavor that goes great with seafood dishes.
- Spicy Garlic Aioli – Add in ½ tsp of cayenne for a spicy version of this sauce.
- Smoky Garlic Aioli – Add 1 tsp smoked paprika or chipotle powder for a smoky twist on the classic recipe.
- Roasted Garlic Aioli – Substitute minced garlic with 4-5 roasted garlic cloves for a sweet and caramelized version.
How to Make Garlic Aioli
- Finely mince the garlic or use a garlic press to crush it as much as possible.
- Combine the oils in a large measuring cup and set them aside.
- In a small bowl, whisk together the egg yolks, lemon juice, and mustard, then pour the mixture into a blender.
- Partially cover the blender, leaving a small opening (or remove the lid section that allows additions), and set it to low speed.
- Gradually add the blended oils, pouring in 1 teaspoon at a time and allowing the blender to run for 5 seconds after each addition, until you’ve added the first ¼ cup. The mixture should start thickening.
- While the blender is still running, pour in the remaining oil in a very thin stream. This process should take at least 2 minutes, pausing occasionally to scrape down the sides. If you can’t maintain a steady stream, add 2 teaspoons at a time.
- Once all the oil is fully incorporated, the mixture should be thick and pale.
- Add the salt and minced garlic, then pulse several times to incorporate.
- Transfer the mixture to a glass container and refrigerate until ready to serve.
Tips for Making Perfect Garlic Aioli
- Use fresh ingredients such as lemon juice, minced garlic and pasteurized eggs to get the best results.
- Alternatively, the entire process can be done in a stand mixer with a whisk attachment. Use the lowest speed you can.
- Add oil gradually – adding too much oil at once can cause your aioli to separate.
What to Serve it With
This versatile sauce pairs perfectly with a variety of dishes, adding a burst of flavor to any meal.
- For starters, use it as a dipping sauce for crispy french fries, sweet potato fries, fried calamari or roasted vegetables.
- Spread on sandwiches or burgers for an extra kick of flavor.
- Use it as a dressing for salads or as a topping for grilled meats or seafood.
How to Store
Transfer the aioli to an airtight container and store in the fridge for up to 3 days.
FAQs
Can I use pre-minced garlic instead of fresh garlic for this recipe?
Yes, you can use pre-minced garlic if you’re in a pinch. However, fresh garlic will give your aioli a more vibrant and robust flavor.
Can I freeze homemade garlic aioli?
While it’s not recommended to freeze homemade garlic aioli due to its mayonnaise base, you can store it in the refrigerator for up to 3 days with no issues.
More Sauce Recipes
Recipe
Homemade Garlic Aioli Sauce
Ingredients
- 2 large egg yolks
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ cup olive oil
- ¼ cup neutral oil
- 3 cloves garlic minced
- ½ tsp salt
Instructions
- Finely mince the garlic or use a garlic press to crush it as much as possible.
- Combine the oils in a large measuring cup and set them aside.
- In a small bowl, whisk together the egg yolks, lemon juice, and mustard, then pour the mixture into a blender.
- Partially cover the blender, leaving a small opening (or remove the lid section that allows additions), and set it to low speed.
- Gradually add the blended oils, pouring in 1 teaspoon at a time and allowing the blender to run for 5 seconds after each addition, until you’ve added the first ¼ cup. The mixture should start thickening.
- While the blender is still running, pour in the remaining oil in a very thin stream. This process should take at least 2 minutes, pausing occasionally to scrape down the sides. If you can’t maintain a steady stream, add 2 teaspoons at a time.
- Once all the oil is fully incorporated, the mixture should be thick and pale.
- Add the salt and minced garlic, then pulse several times to incorporate.
- Transfer the mixture to a glass container and refrigerate until ready to serve.
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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