Looking for the ultimate aioli recipe to elevate your meals? This creamy, garlicky spread is easier to make than you think—and miles better than store-bought versions. Stick around to discover the secret to a silky-smooth aioli that will have your taste buds begging for more.
| Servings: | 8 |
| Prep Time: | 10 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 10 minutes |
| Serving Size: | 2 tablespoons |
Description
Rich, creamy, and bursting with garlicky flavor, homemade aioli is one of those transformative condiments that lifts even the simplest meal to gourmet status. It tastes like sunshine bottled up with the warmth of Mediterranean kitchens and the rustic charm of European countryside spreads. With its silky texture and a gentle kick of raw garlic, aioli feels indulgent yet balanced — a condiment that whispers elegance with every spoonful.
Making aioli from scratch evokes a connection to traditional, slow food. It is not just a sauce. It is a ritual. Each whisk and drizzle of oil builds flavor and body, forming a velvety emulsion that’s fragrant, rich, and just the right amount of tangy. Whether slathered on a sandwich, paired with crispy fries, or spooned generously over grilled vegetables, aioli adds a deeply satisfying element that elevates everyday dishes into memorable bites.
Why You’ll Love This Recipe
This aioli recipe provides the perfect balance of robust garlic and fresh lemon flavor with the creaminess of a homemade emulsion. It is quick to make using pantry staples and far more flavorful than store-bought versions. There is something truly rewarding about whipping up this condiment from scratch — no additives, no preservatives, just pure flavor.
One of the most versatile sauces you can keep on hand, aioli works beautifully as a dip, spread, or drizzle. Plus, you can easily customize it by adding herbs, smoked paprika, or even roasted garlic for a more mellow profile. Made in under 10 minutes, this recipe is about as easy as it is impressive.
Ingredients
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated garlic
- 1 cup neutral oil such as grapeseed or canola
- Salt to taste
Equipment
- Mixing bowl
- Whisk
- Garlic grater or microplane
- Measuring spoons
- Measuring cup
Instructions
- Step 1: In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and finely grated garlic. This base brings acidity and sharpness to balance the richness of the oil.
- Step 2: Begin adding the oil very slowly, almost drop by drop at first, while whisking vigorously. This is key. If you add the oil too quickly, the emulsion might break. Stay patient and committed — the results are worth it.
- Step 3: As the mixture begins to thicken and emulsify, gradually increase to a slow, steady stream of oil while continuously whisking. You should feel it come together into a luscious, creamy sauce.
- Step 4: Once all oil is added and the emulsion is thick and glossy, taste and season with salt. A pinch at a time goes a long way. I usually add about ⅛ teaspoon, tasting as I go.
- Step 5: Transfer your aioli to a clean jar or airtight container and refrigerate until ready to use. Flavor deepens slightly after a few hours of resting.
Nutrition per serving
| Calories | 190 |
| Protein | 0g |
| Carbohydrates | 1g |
| Fat | 21g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 40mg |
Serving and Storage Tips
Aioli should be stored in an airtight container in the refrigerator for up to 5 days. Since it contains raw egg, it should not be left at room temperature for over 2 hours. Avoid freezing aioli — the emulsion will break and the texture will not recover.
For entertaining or weekly meal prep, make this a day ahead. It actually tastes a bit better the next day after the flavors meld. Before using, just give it a gentle stir. Serve it chilled with roasted vegetables, grilled shrimp, crispy potatoes, or tucked into a hearty sandwich.
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I make aioli without raw egg?
Yes. You can either use pasteurized eggs or make a shortcut version by mixing store-bought mayonnaise with garlic, lemon juice, and mustard. It is quick and still very flavorful.
Why did my aioli separate?
This usually happens if the oil is added too quickly or the ingredients are colder than room temperature. To rescue it, start with a new yolk in a clean bowl and slowly whisk in the broken mixture. It often comes back together beautifully.
What is the best oil to use for aioli?
Neutral oils like grapeseed, canola, or sunflower are ideal. Light olive oil also works, but avoid extra virgin olive oil, which can add a bitter or overpowering flavor to this delicately balanced sauce.
Can I make aioli with a blender or food processor?
Definitely. If whisking by hand feels daunting or you want to save time, a food processor or immersion blender can work wonders. Just add the oil slowly even when blending — that step is just as important with machines.
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Homemade Garlic Aioli
Ingredients
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated garlic
- 1 cup neutral oil such as grapeseed or canola
- Salt to taste
Instructions
- In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and grated garlic until fully combined.
- Begin adding the oil very slowly, a few drops at a time, while whisking constantly. This step is crucial for emulsifying the mixture.
- As the mixture thickens, you can increase the oil to a slow, steady stream, continuing to whisk until all the oil is incorporated and the aioli is smooth and creamy.
- Taste the aioli and season with salt as needed.
- Transfer to a clean jar or container and refrigerate until ready to use.
