Alma Bax 
This is a great recipe for anyone that loves garlic, but wants a lighter option. This recipe is easy to make and full of flavor. This recipe will also make your kitchen smell great and the perfect dipping sauce to use with bread, meats, vegetables, and more.
If you’ve been wanting to try out homemade aioli but were worried about the finicky egg yolks, you’re in luck! This super easy recipe is adapted from one that was once found in one of my cookbooks, and it’s the only one I use. You can make it your own by adding a pinch of cayenne pepper or chipotle powder, or leave it plain. It’s great spread on top of roasted vegetables and meats, drizzled over grilled chicken, as a dipping sauce for vegetables and meats, or a little swipe with a spoon for a simple dip.
This is an easy to follow recipe for homemade mayonnaise. Aioli is traditionally served with tandoori chicken and chicken kebabs, but you can use it on nearly any kind of meat. It’s simple to make and is the perfect addition to your dinner and lunch recipes.
An Easy Aioli Recipe For Creamy, Garlicky Dipping & Spreading!
Can’t go to the grocery or a restaurant to buy some aioli? Don’t worry, making homemade aioli is simple!
This aioli recipe uses an egg yolk, olive oil, and garlic for a traditional Mediterranean taste, similar to how we create homemade mayonnaise.
This aioli recipe is dangerously delicious with sweet potato fries, but it can also be used for a variety of other things!
Aioli is ready to be dipped in!
Aioli in a variety of forms
Aioli was a popular condiment in the Mediterranean area, which included portions of France and Spain. It is, however, now popular in many other areas of the globe.
As you would expect, there are a variety of methods to create it:
- In France, the sauce is known as aioli and is often prepared with egg yolks, lemon juice, and mustard.
- In much of Spain, it’s known as Alioli, and it usually includes egg.
- Allioli is the Catalan variant, which is often prepared with just garlic, salt, and olive oil.
So, in general, you may experiment with the components to discover which texture and taste you like most. Aioli may be made in a variety of ways, as seen in the recipe below.
The name “garlic aioli” is occasionally used in North America to describe this sauce. This isn’t technically correct since aioli is, by definition, prepared with garlic. It’s the equivalent of stating you’re creating “tomato-based tomato sauce.”
The rationale for this word is because in recent decades, individuals in North America (though not so much in Europe) have begun to refer to mayonnaise that has been flavored with anything else (herbs, lemon, red pepper, etc.) as aioli. To distinguish “traditional aioli” from other taste variants, the phrase “garlic aioli” is frequently used.
Suggestions/Substitutions for the Recipe
Before you start preparing this creamy aioli sauce, go over the following recipe guidelines to get the best results:
- When preparing this dish, be sure to use only extremely fresh eggs.
- We suggest using either light olive oil or a combination of half extra virgin olive oil and half avocado oil (or another neutral-tasting oil). If you just use (extra) virgin olive oil, the taste may be strong and overwhelming, particularly if you aren’t accustomed to it.
- Aioli is an emulsion, which means it’s made by combining fat with something it doesn’t like. As a result, you must gently drizzle in the oil, otherwise the mixture will “break” and fail to become creamy and uniform.
- An immersion blender works well for making aioli. However, you can prepare this aioli by hand with a whisk and it will work just fine (just takes a bit longer).
- As previously said, there are many variations of aioli/alioli/allioli, so feel free to experiment with the ingredients. You may add mustard or leave it out, leave out the lemon juice or egg yolk, and/or add extra garlic if desired. If you’ve never made aioli before, we suggest starting with our recipe below so you can get a feel for how the emulsion works and what consistency you’ll finish up with.
Take a look at that luscious homemade aioli…
Step-by-Step Instructions for Making Aioli
The detailed aioli recipe card may be found at the bottom of this article for people who simply want to create aioli.
Take a look at this section if you want to see visual step-by-step directions for making aioli from scratch.
This way, you can see precisely how we built ours if you have any questions!
Remember: We use a whisk to demonstrate how it works since not everyone has an immersion blender, but it works just as well (and will be much quicker) with one.
In a mixing dish, combine the egg yolk and garlic.
To begin, separate the egg and place the yolk in a mixing dish or the immersion blender’s container. Keep the egg whites; they’ll come in handy in another dish.
Garlic cloves should be peeled and crushed or minced. Then toss them in with the rest of the ingredients in the bowl.
Combine all of the ingredients.
Add the lemon juice, salt, and mustard, if desired, to the mixing bowl.
Whisk the contents of the dish briefly until well combined and consistent in color. If you have one, you can also use an immersion blender.
Pour in the oil.
Now gently drizzle in the oil while continuously whisking or mixing.
Slowly drizzle in the oil, ensuring that the aioli maintains a creamy consistency rather than breaking (where the oil and other ingredients repel each other).
Continue whisking.
Continue whisking/blending until the aioli has reached a creamy consistency and all of the oil has been incorporated.
The aioli should be tasted.
Taste it and season with additional salt if necessary.
Sweet potato fries with aioli are one of our favorites!
Keep the homemade aioli in the fridge in an airtight container with a cover until you’re ready to spread it or dip it!
Storage Suggestions
Because this aioli includes raw egg, it must be kept refrigerated in a tightly sealed container. Because homemade aioli has less preservatives than store-bought, it must be consumed within 3-4 days (the sooner the better).
If the aioli seems or smells “off,” dump it immediately and do not consume it.
FAQ
What exactly is Aioli?
Aioli is a classic Mediterranean emulsion combination prepared with garlic, salt, and olive oil, similar to mayonnaise.
What’s the difference between mayonnaise and aioli?
The primary distinction between aioli and mayonnaise is the taste profile. Both are emulsions (when two components – typically a fat and a liquid – combine despite the fact that they are chemically incompatible). Aioli is prepared with garlic and olive oil, while regular mayo is created without garlic and usually not with olive oil (canola or vegetable oil is frequently used instead).
Recipes that are similar
Check out these delicious ideas for more excellent dishes that include something creamy:
Ingredients
- 1 egg yolk (from a big egg)
- 3 garlic cloves, medium size (crushed or minced)
- lemon juice, 2 tablespoons
- salt (1/4 teaspoon) (more or less to taste)
- 1/2 teaspoon mustard (Dijon) (optional)
- 1/4 cup extra virgin olive oil + 1/4 cup avocado oil = 1/2 cup light olive oil
Instructions
- Separate the egg and place the yolk in a mixing dish or the immersion blender container. Keep the egg whites; they’ll come in handy in another dish.
- Garlic cloves should be peeled and crushed or minced. Then toss them into the mixing basin.
- Add the lemon juice, salt, and mustard, if desired, to the mixing bowl.
- Whisk the contents of the dish briefly until well combined and consistent in color. If you have one, you can also use an immersion blender.
- Now gently drizzle in the oil while continuously whisking or mixing. Gradually drizzle in the oil, ensuring that the aioli maintains a creamy consistency rather than “breaking” (where the oil and other ingredients repel each other).
- Continue whisking/blending until the aioli has reached a creamy consistency and all of the oil has been incorporated. Taste it and season with additional salt if necessary.
- Keep the homemade aioli in the fridge in an airtight container with a cover until you’re ready to spread it or dip it!
Notes
- We prefer to make our aioli using Dijon mustard, although this isn’t exactly “traditional.”
- We suggest using either light olive oil or a combination of half extra virgin olive oil and half avocado oil (or another neutral-tasting oil). If you just use (extra) virgin olive oil, the taste may be strong and overwhelming, particularly if you aren’t accustomed to it.
- As previously said, a whisk is ideal for stirring, although an immersion blender also works well in this situation. If your electric mixer comes with one, you may also use the “whisk” attachments. We don’t suggest using a regular blender since it may become messy and make whisking and adding the oil more difficult to manage (at least with our blender it is).
Information about nutrition:
Serving Size: 6 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 183 calories 20g total fat 3 g saturated fat 0g trans fat 16g of unsaturated fat Cholesterol: 62 milligrams 114 mg sodium 1 gram of carbohydrates 0g fiber 0 g sugar 2 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.
How did this recipe turn out for you?
You may save it to one of your Pinterest boards and come back to it at any time!
This homemade garlic aioli can be used as a dip, a salad dressing, or as a bread spread, and it’s a great way to make use of those delicious, fresh garlic cloves from your farmer’s market.. Read more about aioli recipe without egg and let us know what you think.
Frequently Asked Questions
Is aioli just garlic mayonnaise?
Aioli is a sauce made with garlic, olive oil, and lemon juice. Its often served as an appetizer or dip in Spain.
How long does homemade egg aioli last?
Homemade egg aioli will last for about two days in the refrigerator.
How do you make aioli thicker?
Aioli is a type of sauce made from garlic, olive oil, lemon juice, and salt. To make it thicker, you can add more olive oil or use less water.
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Ben Austin 