Homemade Garlic Aioli

Garlic aioli is one of those simple, homemade sauces that instantly elevates anything I pair it with. It’s creamy, rich, and loaded with garlicky goodness. I first fell in love with it at a café alongside crispy fries, and once I realized how easy it was to make at home, I never looked back. Whether I use it as a dip, spread, or drizzle, garlic aioli has earned a permanent spot in my kitchen.

Why You’ll Love This Recipe

I love this garlic aioli recipe because it’s both classic and customizable. It only takes a handful of ingredients and a bit of whisking to create something that tastes gourmet. I can adjust the garlic to suit my taste—bold and raw or mellow and roasted. It’s also a fantastic make-ahead sauce for entertaining or just adding flair to everyday meals. Plus, there’s a quick version using mayonnaise for days when I want the flavor without the extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 egg yolks, room temperature

• 1 cup olive oil (light or extra-virgin, depending on preference)

• 3 garlic cloves, finely minced or roasted

• 1 tablespoon fresh lemon juice

• Salt, to taste

• Optional: a pinch of Dijon mustard for added depth

Directions

1. Prepare the garlic: I decide whether I want a strong flavor or a more mellow one. For bold aioli, I finely mince raw garlic. For a softer taste, I roast the garlic until golden and soft.

2. Start the base: In a mixing bowl, I whisk the egg yolks and lemon juice until fully combined.

3. Emulsify: I slowly drizzle in the olive oil, starting with just a few drops while whisking continuously. As the mixture thickens, I gradually add more oil, creating a creamy emulsion.

4. Add the garlic: Once the base is smooth and thick, I whisk in the garlic. I taste and adjust with salt or extra lemon juice if needed.

5. Shortcut version: When I’m short on time, I use good-quality mayonnaise as a base. I stir in the garlic, lemon juice, and a bit of olive oil. It’s not traditional, but still delicious and much quicker.

Servings and timing

This recipe makes about 1 cup of garlic aioli, which serves approximately 6 to 8 people as a dip or spread.

• Prep time: 10 minutes

• Cook time: 0 minutes

• Total time: 10 minutes

Variations

I love how easy it is to customize garlic aioli. Sometimes I mix in fresh herbs like basil or dill for brightness. When I want a smoky flavor, I add a pinch of smoked paprika or chipotle. A drizzle of truffle oil makes it taste restaurant-worthy. And if I’m serving seafood, I’ll use lime juice instead of lemon for a zesty twist.

storage/reheating

I keep garlic aioli in the fridge in a sealed container for up to 3 days. Since it contains raw egg yolks, I make sure it doesn’t sit out at room temperature too long. If it thickens in the fridge, I whisk in a bit of warm water or lemon juice to bring it back to a smooth consistency.

FAQs

How can I prevent my aioli from breaking?

To avoid the mixture separating, I always add the oil very slowly at the beginning and whisk constantly. Using room-temperature ingredients also helps create a stable emulsion.

Can I make garlic aioli without raw eggs?

Yes, I sometimes use store-bought mayonnaise as a shortcut. It still gives a creamy texture and garlicky flavor without the raw egg.

What’s the best oil for aioli?

I like using light olive oil for a more neutral flavor. Extra-virgin olive oil has a stronger, sometimes bitter taste, but it works well if that’s what I’m going for.

Can I make this in a blender or food processor?

Yes, I can use a blender or food processor to speed things up, but I make sure to drizzle the oil in slowly to keep the emulsion from breaking.

Is aioli the same as garlic mayonnaise?

They’re very similar today. Traditional aioli is made without eggs—just garlic and oil—but modern versions (like this one) include eggs and lemon, making it more like a garlicky mayonnaise.

Conclusion

Homemade garlic aioli is my go-to condiment for transforming simple meals into something special. It’s quick to make, endlessly adaptable, and packed with flavor. Whether I’m dipping fries, spreading it on a sandwich, or drizzling it over grilled chicken, garlic aioli never fails to impress. Once I started making it from scratch, I couldn’t go back to store-bought versions—it’s that good.