Homemade Garlic Aioli Recipe

4 from 4 votes

Homemade Garlic Aioli Recipe

Aioli is a homemade garlicky mayonnaise that you can use as a sauce or topping for everything from chicken to fish and seafood as a dip with crudité and as a tasty sandwich spread. This easy garlic aioli is my secret weapon against the mundane.

Course Condiments

Cuisine French

Keyword aioli, eggs, mayonnaise

Dietary Restrictions Dairy-Free, Gluten-Free, keto, Low-Carb, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 250kcal

Author Lisa Lotts

Equipment

whisk

Ingredients

2 cloves garlic minced
1 teaspoon Dijon mustard
1 large egg yolk
1 cup neutral oil (see note) like Canola or vegetable oil. Olive oil can be used sparingly.
½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton's Kosher Salt
2 tablespoons fresh squeezed lemon juice

US Customary - Metric

Instructions

Wet a dish towel and squeeze out the excess water. Place the damp towel on a work surface and put a small bowl on top of it. (This will help keep the bowl in place as you whisk the aioli and pour the oil at the same time.)
Add 2 cloves garlic, 1 large egg yolk and 1 teaspoon Dijon mustard to the bowl and whisk to combine. Very slowly drizzle in 1 cup neutral oil (see note) in a steady stream, whisking clockwise if you're right-handed or counterclockwise if you're left-handed. Do not change the direction of your whisk.
As the oil is whisked into the aioli, the mixture will start to emulsify. Continue to drizzle in the oil, whisking the entire time until all of the oil is incorporated.
Add ½ teaspoon Diamond Crystal kosher salt and 2 tablespoons fresh squeezed lemon juice and whisk to combine. Taste for seasoning and adjust as necessary.
You can use the aioli as soon as you make it, but if you cover and refrigerate it for a few hours, the flavors will intensify. It will be more garlicky and flavorful.

Video

Notes

Each serving is about 2 tablespoons.

Note: Straight olive oil can overwhelm the aioli, so I recommend using a blend of 2/3 cup neutral oil and 1/3 cup olive, if you choose to use olive oil. If you want more of a garlicky, lemon flavor, stick with vegetable or canola oil.

Nutrition