Sometimes you just want something simple that makes your food taste better, and that’s where homemade garlic aioli comes in. It’s basically a creamy garlic sauce that feels rich but is actually pretty easy to put together, and it doesn’t take much time at all once you know the steps.
I think it works nicely because you can enjoy it with lunch or dinner, and it even makes a quick snack feel more special when you pair it with fries or veggies. So let’s talk a little more about what homemade garlic aioli actually is.
What is Garlic Aioli?
Homemade garlic aioli is basically a creamy garlic sauce that’s made by blending eggs, oil, garlic, and a little lemon. It looks a lot like mayonnaise, but it has a stronger garlic flavor and a smoother, richer texture. The process is simple once you get the hang of adding the oil slowly so it turns into that thick, silky dip.
People usually enjoy garlic aioli as a dip for fries, roasted vegetables, or even seafood like shrimp and fish. It’s also spread on sandwiches and burgers to give them a little extra flavor. In Mediterranean cooking, especially in places like Spain and France, aioli is a common condiment that adds a garlicky touch to everyday meals.
Why You’ll Love This Recipe:
Quick to make: Homemade garlic aioli doesn’t take long at all, and once you start blending the ingredients, you’ll see how fast it comes together into a creamy sauce.
Simple ingredients: You only need basic items like eggs, garlic, oil, and lemon, which are things most of us already keep in the kitchen.
Beginner-friendly: Even if you haven’t made sauces from scratch before, this recipe is easy to follow because the steps are clear and straightforward.
Easy to adjust: You can make the flavor stronger with more garlic or lighter with roasted garlic, so it’s flexible depending on what you like.
Works with many meals: Garlic aioli goes well with fries, veggies, seafood, or sandwiches, so it’s useful for lunch, dinner, or even a quick snack.
Ingredients Needed:
When you make homemade garlic aioli, you only need a few basic things, and each one has its own simple role in bringing the sauce together.
- Garlic – this gives the aioli its strong flavor and makes it taste fresh and bold.
- Egg and Egg Yolk – these help the sauce thicken and turn creamy when blended with the oil.
- Olive Oil – this adds richness and depth, giving the aioli that smooth texture.
- Neutral Oil – this balances the flavor so the garlic doesn’t feel too heavy.
- Lemon Juice – this brightens the taste and cuts through the richness.
- Salt and Pepper – these finish the flavor and make everything come together.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Garlic Aioli:
Step 1: Prepare the garlic
Start by grating or finely mincing the garlic so it blends smoothly into the sauce. Let it sit with a little lemon and salt for a few minutes because this helps soften the sharp flavor. You’ll notice the garlic smell becoming a bit mellow but still strong enough to give the aioli its character.
Step 2: Add the eggs
Next, add one whole egg and one egg yolk into the processor. Blend them until the mixture looks frothy and light. This step is important because the eggs are what make the sauce creamy and help it hold together later when you add the oil.
Step 3: Slowly add the oil
Now combine your olive oil and neutral oil in a jug so it’s easier to pour. With the processor running, start adding the oil drop by drop. At first it might look thin, but as you keep going, the mixture will begin to thicken and look glossy. Once you see it holding together, you can switch to a slow, steady stream instead of drops.
Step 4: Adjust the flavor
When all the oil is blended in, stop and taste the aioli. If it feels too heavy, add a little more lemon juice. If it tastes flat, sprinkle in a bit more salt. The texture should be smooth and creamy, not stiff like store-bought mayonnaise.
Step 5: Serve and enjoy
Finally, scrape the aioli into a bowl and finish with a touch of black pepper on top. It should look silky and spread easily. You can serve it right away with fries, veggies, or seafood, or keep it chilled until you’re ready to use it.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
Texture check: Make sure the mixture looks frothy before you start adding oil, because this helps the sauce thicken properly later. If it looks too thin, just keep blending a little longer before moving on.
Oil control: Add the oil very slowly at the beginning, almost drop by drop, since rushing this step can make the sauce separate instead of turning creamy.
Room temperature eggs: Using eggs that are not cold makes the blending easier, and the sauce comes together more smoothly.
Flavor balance: If the garlic feels too strong, roasted garlic works as a swap and gives a softer taste without losing the flavor.
Consistency fix: If the aioli feels too heavy, a small squeeze of lemon juice usually lightens it up and makes it taste fresher.
Tasty Variations to Try:
- Roasted garlic aioli: Swap raw garlic for roasted garlic to get a milder, sweeter flavor that feels less sharp.
- Herb aioli: Add fresh herbs like parsley, dill, or chives to give the sauce a green color and a fresh taste.
- Spicy aioli: Mix in a little chili powder or cayenne pepper if you want a bit of heat with your fries or sandwiches.
- Shortcut aioli: Use regular mayonnaise as the base and just add garlic and lemon for a quicker version.
- Vegan aioli: Replace the eggs with vegan mayonnaise so you can still enjoy the creamy garlic flavor without using animal products.
- Seasonal twist: Try adding a touch of smoked paprika or even roasted red pepper during colder months for a warmer flavor.
Serving Suggestions:
1. Serve with fries and veggies:
Homemade garlic aioli is perfect for dipping fries, roasted potatoes, or even fresh cut vegetables when you want something creamy on the side.
2. Pairs well with seafood:
It goes really nicely with shrimp, fish, or scallops, adding a garlicky flavor that makes the dish feel more complete.
3. Perfect for sandwiches and burgers:
Spread it inside a sandwich or burger bun to give a simple meal a creamy boost without much effort.
4. Great for casual meals:
Keep it on the table during lunch or dinner, because it works with many everyday dishes and makes them taste better.
Storage & Reheating Tips:
- How long it keeps: Homemade garlic aioli usually stays fresh for about a week when kept properly, so it’s best to enjoy it within that time.
- Best storage method: Store it in a clean, airtight container in the refrigerator, because this helps maintain the creamy texture and keeps the flavor from changing.
- Simple reheating advice: Aioli isn’t meant to be reheated like cooked food, so just bring it to room temperature before serving if it feels too firm from the fridge.
Frequently Asked Questions (FAQ):
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Can I substitute the garlic?
Yes, you can use roasted garlic instead of raw if you want a softer flavor, and it still works well.
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Can I make homemade garlic aioli ahead of time?
You can prepare it a day or two before serving, just keep it in the fridge in a sealed container.
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Why does my aioli look too thin?
This usually happens if the oil was added too quickly, so blending longer or adding oil slowly helps fix it.
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Is homemade garlic aioli safe for everyone?
Since it uses raw eggs, it’s best to use pasteurized eggs if you’re worried about dietary concerns.
Garlic Aioli
Description
Homemade garlic aioli is a creamy garlic sauce made from scratch with eggs, oil, garlic, and lemon. It’s smooth, rich, and garlicky, yet surprisingly easy to prepare. Perfect as a dip, spread, or condiment, this versatile recipe works beautifully with fries, seafood, roasted vegetables, or sandwiches.
Ingredients
Instructions
- Grate or finely mince 2 small garlic cloves and place them in the bowl of a food processor. Add 1 teaspoon fresh lemon juice and ¼ teaspoon salt, then let the mixture sit for about 5 minutes to soften the garlic flavor.
- Add 1 large egg and 1 large egg yolk (both at room temperature) into the processor. Blend until the mixture looks frothy and light.
- In a measuring jug, combine ½ cup extra-virgin olive oil (120 ml) and ¼ cup neutral oil (60 ml) such as sunflower, grapeseed, or vegetable oil. With the processor running, add the oil drop by drop at first. Once the mixture begins to thicken and emulsify, continue adding the oil in a slow, thin stream until fully incorporated.
- Scrape down the sides of the bowl and blend again briefly. Taste the aioli and adjust with more lemon juice or salt if needed.
- Transfer the aioli to a serving bowl and sprinkle with freshly ground black pepper. Serve immediately or refrigerate until ready to use.
Notes
- Use pasteurized eggs if you are concerned about food safety.
- Roasted garlic can be used instead of raw garlic for a milder flavor.
- Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Servings 16
Serving Size 1 tablespoon
- Amount Per Serving
- Calories 99kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 1.7g9%
- Cholesterol 23.2mg8%
- Sodium 150.4mg7%
- Total Carbohydrate 0.2g1%
- Protein 0.6g2%
- Vitamin A 60 IU
- Vitamin C 0.2 mg
- Calcium 6 mg
- Iron 0.1 mg
- Vitamin D 15 IU
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
