Garlic Aioli Homemade Mayonnaise (Printable)

Blend rich mayonnaise with garlic for a creamy dip or spread that's packed with Mediterranean flavor.

# What You'll Need:

→ Base

01 - 1 large egg yolk, at 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

# Step-by-step Directions:

01 - Whisk together the egg yolk, Dijon mustard, and lemon juice in a medium mixing bowl until smooth and slightly thickened.
02 - Slowly add the oil drop by drop at first, whisking constantly. Once the mixture begins to emulsify, pour the remaining oil in a thin, steady stream while continuing to whisk vigorously.
03 - Once the mixture is thick and glossy, blend in the minced garlic, sea salt, and freshly ground black pepper.
04 - Taste and refine with additional seasoning or lemon juice as desired.
05 - Transfer the prepared aioli to a container, cover, and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • This aioli tastes like sunshine on a plate—you’ll want to dip everything in it.
  • The recipe is so quick to make, and it’s endlessly customizable depending on your mood.
02 -
  • If you pour the oil in too quickly, the sauce will break and never thicken (I’ve scrambled more than one batch this way).
  • Using fresh, high-quality ingredients totally changes the flavor—especially the garlic and lemon.
03 -
  • Making aioli by hand lets you control thickness—don’t rush the oil and you’ll get perfect results.
  • The secret is using a roomy bowl and a sturdy whisk; slippery bowls make the process way harder than it needs to be.
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