Garlic Aioli Homemade Mayonnaise (Printable View)

Creamy homemade aioli with fresh garlic, ideal for dipping or spreading. Quick, easy, Mediterranean-inspired.

# What You'll 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 to 3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# How To Make It:

01 - In a medium mixing bowl, whisk together egg yolk, Dijon mustard, and lemon juice until the mixture is smooth and slightly thickened.
02 - Slowly add the neutral oil, beginning drop by drop while whisking constantly. As the mixture emulsifies, continue adding the oil in a thin, steady stream and whisk vigorously until the consistency becomes thick and glossy.
03 - Stir in minced garlic, sea salt, and several grinds of black pepper, mixing thoroughly.
04 - Taste and adjust seasoning or lemon juice for balance, as desired.
05 - Transfer to a jar or bowl, cover, and refrigerate for up to three days.

# Expert Advice:

01 -
  • The secret is how quick it comes together—no blender, just a whisk and a quiet moment.
  • Its addictive silkiness and robust punch of garlic made me rethink what a true sandwich spread should taste like.
02 -
  • Emulsification can fail if you rush the oil—my first batch separated, and it taught me patience.
  • Using a microplane for the garlic eliminates any harsh chunks and blends flavor beautifully.
03 -
  • Keep your whisk speed consistent—slow and steady wins creamy aioli.
  • For vegan aioli, aquafaba gives a convincing texture without missing out on that classic mouthfeel.
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