Garlic Aioli Recipe
Craving a creamy, garlicky spread that turns everyday meals into something extraordinary? This Garlic Aioli Recipe delivers a luscious, homemade condiment that’s perfect as a sauce, dip, or sandwich spread.
What is garlic aioli, you ask? At its heart, it’s an emulsion—much like mayo—with a punch of fresh garlic and bright lemon. I first stumbled on this classic Mediterranean gem during a summer garden party, and since then I’ve tweaked it (a dash more lemon here, a smidge less oil there) until I had a balanced, savory condiment that elevates everything from roasted veggies to burger buns. According to a 2024 home-cook survey, nearly 7 out of 10 people say a good aioli makes them feel like a gourmet chef—so why not you?
Why You’ll Love This Recipe
- Totally no-fuss: just five core ingredients, one bowl, and a whisk (or handheld blender).
- Ready in under 10 minutes—fast enough for a last-minute gathering.
- Ridiculously versatile: use it as a dip, spread, or salad dressing.
- Heart-healthy olive oil option—or neutral oil if you prefer.
- Customizable heat level: mild garlic or full-throttle zest.
- Gluten-free and naturally refined-sugar-free.
- Makes about 3/4 cup—perfect fridge staple size.
- Guests always ask for the secret (you’ll be the sauce whisperer).
Ingredients
- 1 large egg yolk, room temperature (for stability; pasteurized if you’re cautious)
- 1 teaspoon Dijon mustard (acts like a flavor anchor)
- 2 large garlic cloves, finely minced (use fresh for best flavor; roasted for a mellow twist)
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup neutral oil (grapeseed or canola works great) or extra-virgin olive oil for a richer flavor
- 1–2 teaspoons cold water (if needed to thin)
Tips:
• If you want creamier texture, swap half the oil for avocado oil.
• Choose firm, plump garlic—avoid sprouted cloves.
• Let the egg yolk and mustard sit at room temperature for even emulsification.
Directions
- Whisk the base: In a medium bowl, combine yolk, mustard, minced garlic, lemon juice, salt, and pepper. Whisk vigorously until slightly thickened—this jump-starts the emulsion.
- Drizzle and whisk: Holding the whisk steady, add oil in a very thin stream, whisking constantly. You’ll see the mixture turn glossy and creamy—like magic in your bowl. Here’s the thing: patience pays off.
- Adjust consistency: If the aioli seems too thick, stir in cold water, one teaspoon at a time, until you reach your desired texture.
- Taste and tweak: Give it a little test—maybe a pinch more salt, a squeeze more lemon? I love mine bright but not tooth-achingly sour.
- Chill briefly: Cover and refrigerate for at least 15 minutes so flavors meld. This resting step makes all the difference.
- Serve and savor: Dollop on fries, swirl into tacos, or spread on toasted baguette slices.
Servings & Timing
Yield: About ¾ cup aioli (roughly 12 tablespoons)
Prep Time: 8 minutes (whisk by hand) or 5 minutes (with immersion blender)
Chill Time: 15–20 minutes for flavors to bloom
Total Time: Approximately 25 minutes
Variations
• Smoked Paprika Aioli: Stir in ½ teaspoon smoked paprika for a campfire aroma.
• Jalapeño Kick: Blend in a seeded, chopped jalapeño for a spicy dip.
• Vegan Twist: Swap yolk for 3 tablespoons aquafaba and skip the mustard.
• Herb Garden: Fold in 1 tablespoon each of finely chopped parsley and chives.
• Curry Aioli: Add ½ teaspoon mild curry powder and a pinch of turmeric.
Storage & Reheating
• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Up to 1 month—thaw overnight in fridge, then whisk to recombine.
• Make-ahead: Whip this up a day early; flavors deepen and it’s even more irresistible.
Notes
• Emulsion tip: If the aioli breaks (oil separates), start with a fresh yolk in a clean bowl and very slowly whisk the broken mixture into it.
• Garlic intensity: I tested 3 cloves once—wow, that was bold! Two cloves hit the sweet spot for most crowds.
• Tool talk: An immersion blender makes it foolproof; otherwise, a sturdy whisk and elbow grease do fine.
• Room temp eggs whisk better—cold yolks slow you down.
FAQs
Q1: Can I use store-bought mayonnaise instead?
A1: Sure—swap ½ cup mayo for yolk/oil, then stir in garlic and lemon for a quick hack.
Q2: What if my aioli is too thick?
A2: Just whisk in a teaspoon of cold water at a time until it spreads easily.
Q3: Is raw egg safe?
A3: Use pasteurized eggs if you’re serving to kids, elderly, or anyone with a sensitive immune system.
Q4: Why did my aioli separate?
A4: Fast oil addition or cold ingredients can break the emulsion—slow it down and keep components room temp.
Q5: Can I use garlic powder?
A5: Fresh always wins, but in a pinch, ¼ teaspoon garlic powder plus a drop of water works.
Q6: How to make it milder?
A6: Roast garlic cloves first or reduce to one clove—roasting mellows the sharpness beautifully.
Q7: What’s the difference between aioli and mayo?
A7: Traditional aioli relies on garlic and olive oil—mayo uses plants oils and often no garlic by default.
Q8: Can I double the recipe?
A8: Absolutely—just scale ingredients and whisk or blend in a larger bowl, adding oil extra slowly.
Conclusion
This Garlic Aioli Recipe floats that fine line between fancy and utterly doable—no special gadgets required. It’s creamy, tangy, and surprisingly friendly to your schedule and taste buds. Give it a whirl, then drop a comment below or snap a pic and tag me—I’d love to see your aioli adventures! For more homemade sauces and spreads, wander over to my Condiment Corner and keep your kitchen game strong.
Garlic Aioli Recipe
Ingredients
- 1 large egg yolk room temperature; pasteurized if cautious
- 1 teaspoon Dijon mustard acts like flavor anchor
- 2 large garlic cloves finely minced; use fresh for best flavor or roasted for a mellow twist
- 1 tablespoon lemon juice about half a lemon
- 1/2 teaspoon fine sea salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup neutral oil grapeseed or canola works great; or extra-virgin olive oil for a richer flavor
- 1-2 teaspoons cold water if needed to thin
Instructions
- In a medium bowl, combine yolk, mustard, minced garlic, lemon juice, salt, and pepper. Whisk vigorously until slightly thickened—this jump-starts the emulsion.
- Holding the whisk steady, add oil in a very thin stream, whisking constantly. You’ll see the mixture turn glossy and creamy—like magic in your bowl.
- If the aioli seems too thick, stir in cold water, one teaspoon at a time, until you reach your desired texture.
- Give it a little test—maybe a pinch more salt, a squeeze more lemon? Cover and refrigerate for at least 15 minutes so flavors meld.
- Dollop on fries, swirl into tacos, or spread on toasted baguette slices.
