This authentic Garlic Aioli recipe blends together with just a few simple ingredients to give you the perfect condiment in just 5 minutes! This creamy, dreamy aioli recipe is sure to be your new go to sauce!
Whip up a batch of this aioli sauce to try with these Homemade Chicken Nuggets, Baked Parmesan Zucchini Fries, or these delightfully delicious Air Fryer Tater Tots!
Authentic Aioli
I don’t know about you, but I tend to feel fancier when I order something from a restaurant and it comes with aioli. Something about it just sounds so gourmet. Turns out, it’s easier to make than you may think!
With ingredients like tangy dijon mustard, savory garlic, and a splash of tart lemon juice, it’s hard not to fall in love with this flavorful sauce.
We’re making ours from scratch, so those flavors will really sing! You’ll be waving goodbye to your classic ketchup after just one dip.
Try it on a freshly grilled burger at your next backyard BBQ, with juicy baked chicken for dinner, drizzled over roasted vegetables, or my personal favorite, use it as a dip for crispy french fries or potato wedges.
What Is Aioli?
Aioli sauce (or spread) literally translates to garlic and oil. It’s essentially a garlic paste with oil added in to create the creamy texture and smooth taste you’ve probably had in restaurants.
This decadent sauce actually comes to us from the Mediterranean coasts of Spain, Italy, and France, and has since gained a lot of popularity here in the states.
While many versions of aioli use mayonnaise as a base, the traditional recipe calls for egg yolks as a stabilizer. Today, we’re going the traditional route and making our aioli the “real” way, right from scratch! And you won’t believe how quick and easy it is!
More Garlic Recipes
Love garlic as much as I do and simply can’t get enough? Try one of these savory recipes:
- How To Roast Garlic
- Air Fryer Brussel Sprouts with Garlic and Parmesan
- Slow Cooker Garlic Buttermilk Mashed Potatoes
- Spinach Artichoke Dip with Roasted Garlic
- Oven Roasted Herb and Garlic Parmesan Potatoes
Ingredients for Aioli Sauce
With only seven simple ingredients you most likely already have in your kitchen, this sauce is wonderfully simple to make.
- sunflower oil – Canola oil or even extra virgin olive oil can be substituted as well.
- whole egg – The egg acts as an emulsifier for the sauce.
- egg yolk – This helps stabilize and provide a smooth texture.
- dijon mustard – To kick up the flavor and give it that extra bite!
- lemon juice – The tart citrus flavor pairs so wonderfully with the savory garlic!
- salt – Enough to taste and balance the other flavors.
- garlic cloves – Two garlic cloves can provide a noticeable, potent garlicky flavor that is sure to make your mouth water. However, you can adjust to more or less garlic as desired. Consider using roasted garlic, I have a wonderful tutorial on how to roast garlic here.
Omit the garlic for a lovely, light Lemon Aioli!
How To Make Garlic Aioli
You will need an immersion blender for this aioli, but don’t let that scare you away. If you don’t have an immersion or stick blender, feel free to use a food processor. No big deal!
This recipe is quick and easy with only 5 minutes of prep time! You can find the full, printable recipe in the recipe card at the bottom of this post. Let’s take a look and see how easy this is to make:
- Place egg, egg yolk, mustard, lemon juice, salt and garlic in a jar that works with your stick or immersion blender. (You can also use a food processor.)
- Pulse the blender to mix the eggs and combine them with mustard and lemon juice and also to start breaking down the garlic.
- Slowly add the oil to allow the emulsification process to take place. Occasionally, lift the blender out of the mixture to allow some air to be mixed in.
- Continue blending until thick and emulsified.
- Store in an airtight container in the fridge until ready to use.
- Serve, feel like the true gourmet home chef you are, and enjoy!
Trish’s Tip: The oil needs to be added slowly for proper emulsification to take place. This will give you the ideal texture for this aioli.
Homemade Aioli Recipe FAQs
Store this condiment in an airtight container for up to a week in your refrigerator! However, I don’t recommend freezing your aioli sauce as the freezing process breaks down the emulsion.
You may be able to achieve the same results with a food processor or go the ultra traditional route and use a mortar and pestle. Some other recipes do use a processor over a blender. However, I find the immersion blender really creates the finer blend you want in an aioli sauce. Not to mention, it’s much less of a workout than the mortar and pestle combo!
If dijon mustard isn’t your thing or you’re looking for something on the sweeter side, try a dash of honey mustard. Or substitute for regular yellow mustard. You can also skip the mustard all together if you prefer.
Variations To Try
I always recommend trying the recipe as written at least once and then feel try some of these variations to see which you like best. Here are some easy ideas to make a custom aioli sauce:
- Add chopped herbs such as basil, chives, tarragon, rosemary, or your favorite dried herb to make a delicious herb aioli!
- A dash of sriracha will give your sauce a spicy kick.
- Try substituting the sunflower, canola, or olive oil or some decadent truffle oil.
- Instead of raw garlic, make some roasted garlic and use that instead – SOOO good!
More Dips and Spreads To Try
- The Best Queso Blanco
- Beet Hummus – Dip, Spread or Snack!
- Perfect Pico de Gallo
- Caramel Apple Dip – Just 3 Ingredients!
- Spinach Artichoke Dip with Roasted Garlic
- Honey Butter
- Honey Mustard Recipe
How To Make Aioli
Garlic Aioli
Ingredients
- 1 whole egg
- 1 egg yolk
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice fresh
- ½ teaspoon salt
- 1 to 2 garlic cloves small, peeled (you can put them in whole or roughly chopped)
- 1 cup canola oil sunflower or extra virgin olive oil can also be used
Instructions
- Place egg, egg yolk, mustard, lemon juice, salt and garlic in a jar that works with your stick or immersion blender. (You can also use a food processor.)
- Pulse the blender to mix the eggs and combine them with mustard and lemon juice and also to start breaking down the garlic.
- Slowly add the oil to allow the emulsification process to take place. Occasionally, lift the blender out of the mixture to allow some air to be mixed in. Continue blending. You should notice that the aioli starts to emulsify and thicken.
- Continue blending until thick and emulsified. If you prefer a lighter texture, simply add more oil.
- Store in an airtight container in the fridge until ready to use.
Notes
- Store covered in the refrigerator for up to a week.
If you love the flavor of olive oil, replace part of the 1 cup of oil with olive oil, up to half a cup. - An immersion blender is the perfect tool for this recipe. They typically come with a cup that emulsifies the aioli perfectly.
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