Garlic Aioli Homemade Mayonnaise (Printable Version)

Smooth garlicky aioli is ready in ten minutes. Delicious for dipping or as a flavorful spread.

# What You Need:

→ Base

01 - 1 large egg yolk, room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil, such as sunflower or canola

→ Flavorings

05 - 2–3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# How-To Steps:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until the mixture becomes smooth and slightly thickened.
02 - Gradually add the oil, starting dropwise while whisking vigorously. When the mixture begins to emulsify, continue adding the oil in a thin, steady stream while whisking until a thick, glossy consistency is achieved.
03 - Stir in the finely minced garlic, sea salt, and desired amount of freshly ground black pepper.
04 - Taste and adjust the seasoning or lemon juice to preferred acidity and flavor intensity.
05 - Transfer the aioli to a clean jar or bowl, cover, and refrigerate for up to three days.

# Expert Tips:

01 -
  • This aioli tastes fresher and more vibrant than anything you'll ever find in a jar.
  • It's ridiculously versatile—try it as a dip, sandwich spread, or drizzle for roasted vegetables.
02 -
  • If you rush the oil, the sauce will split—plain and simple, patience is your secret weapon.
  • Roasted garlic makes a milder aioli that wins over skeptics and kids alike.
03 -
  • Warm the mixing bowl before starting—it helps keep the emulsion stable.
  • Use a garlic microplane for maximum flavor release and less fuss.
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