How to Make Homemade Aïoli

A small white dish filled with creamy Homemade Aioli garnished with a purple clove of garlic.

Homemade Aïoli is a super creamy emulsified sauce blended with just the right amount of garlic. Try this condiment on roasted potatoes or French fries, in wraps, on sandwiches…the possibilities are endless!

Sandwiches just aren’t the same without a generous slathering of tasty spread. Depending on our mood, we’ll go from a smoky paprika Romesco Sauce (vegan) to a herby pesto on Italian sandwiches.

A small white dish filled with creamy Homemade Aioli garnished with a purple clove of garlic.

Homemade Aïoli

There are some recipes that need to be in every cook’s repertoire and homemade aïoli is one of them. Store bought aïoli sauce just isn’t the same. This versatile sauce is creamy, spreadable, and oh, so garlicky.

This is one sauce that, once it hits the table, it’s nearly impossible to resist finishing the whole bowl. You’ll probably find yourself making another batch of fries JUST so you can have more aïoli. It’s that good.

Furthermore EVERYONE must have some, or else the ‘resistor’ will be smelling everyone’s garlic breath for the rest of the night. If everyone takes part, no one need be embarrassed.

A small white dish filled with creamy Homemade Aioli garnished with a purple clove of garlic. Surrounded by aioli ingredients.

What is Aïoli?

You may be thinking to yourself, ‘What the heck is this fancy sounding sauce and why would I want to make it at home?” Well, you may be more familiar with aïoli by its other name, garlic mayonnaise.

Aïoli is an emulsified sauce that may or may not contain eggs. However, it is much easier to emulsify with eggs (egg yolks only or whole egg).

The impressive sounding name really just means ‘garlic’ and ‘oil’ in Catalan/Valencian and Provençal. So, when people call it ‘garlic aïoli’, they are really doubling up on the garlic!

Ingredients used in making Homemade Garlic Aioli.

This originally Mediterranean sauce is commonplace in the coastal regions of Spain, in Provence (France), Greece, and in Italy (Calabria, Sicily). These eggless versions consist of garlic crushed with salt and extra virgin olive oil using a mortar and pestle.

Eggless aïoli recipes rely on the tiny drops of oil from the garlic for emulsification, so they tend to be pastier and more granular instead of light and creamy.

Of course something this tasty eventually became popular in the new world, especially once immersion blenders were invented. Americanized versions often contain additional flavours such as lemon.

An immersion blender emulsifying homemade aioli.

Ingredients in Homemade Aïoli

This recipe requires a whole egg, along with the oil to give it that ultra creamy texture. Other than that, the ingredients are pretty basic. There are no fancy tricks here.

  • Eggs
  • Garlic
  • Dijon Mustard
  • Salt
  • Lemon Juice
  • Olive Oil
  • Pepper

Seven common ingredients. Ten minutes. This is one easy, tasty sauce, especially when you use quality ingredients like fresh free run eggs.

Since garlic is the most dominant flavour in the homemade aïoli, this recipe calls for the best quality garlic available. Try to use new fresh tasting garlic cloves instead of old, stale cloves to make this sauce. Don’t even think about using minced garlic in a jar!

An immersion blender with aioli on it.

Similarly, please use fresh lemon juice as it will add the best flavour to the aïoli.

Dijon mustard is one of those ‘extra’ additions to aioli recipes and it’s one of the most common French variations. It adds a little more zip to the overall flavour and aids in emulsification.

Which Oil Should I Use When Making Aïoli?

The best oil for this recipe is light and neutral tasting. Think EVOO (extra virgin olive oil), canola oil, or sunflower oil. These three oils are most easily incorporated into the other ingredients.

What Exactly is an Emulsion?

I keep on talking about emulsification, and incorporation but what do these terms really mean? Caution: Food nerd at work here!

A small white dish filled with creamy Homemade Aioli garnished with a purple clove of garlic.

Emulsification is the suspension of tiny oil droplets in a mixture. In the case of aioli, these minute droplets are completely surrounded by ‘water’ or more accurately lemon juice.

The oil in water emulsion is then stabilized by the solids (emulgents) in the mustard and by the egg yolk lecithin. They will keep the aïoli from de-stabilizing and separating.

How to Make Homemade Aïoli

Now that we know a bit about the science behind an emulsion, let’s apply it to this super easy recipe. The easiest way to make the quickest aïoli is by using an immersion blender, or stick blender.

A small white dish filled with creamy Homemade Aioli garnished with a purple clove of garlic.

Add all of the ingredients; egg, egg yolk, salt and pepper, Dijon mustard, chopped garlic and lemon juice (not the oil!) to a tall narrow container or jar.

Pulse the ingredients a few times with the blender so that they are well mixed. Then, with the motor running, begin to slowly drizzle in the oil. The oil stream can be slightly separated drops or just a tiny bit more, but not a full on pour.

Continue adding the oil until the sauce reaches a creamy consistency and all the oil is incorporated fully. The whole process should take less than 15 minutes and only 10 minutes once you have a bit of practice.

Of course, you can also make this sauce using an old fashioned whisk and elbow grease!

A small white dish filled with creamy Homemade Aioli garnished with a purple clove of garlic.

Using Your Homemade Aïoli

Your imagination is the limit here…imagine this aïoli as the base for a potato or macaroni salad! The most common use for this creamy sauce is for French fry dipping but imagine how delicious it would be on roasted potatoes or vegetables.

Pep up a toasted BLT sandwich, slather it onto an Italian sub, or use it on a hamburger. Go a step farther and spread it on the outside of two slices of bread and grill them up for the ultimate grilled cheese sandwich.

In Provence, this delicious condiment is served alongside hard boiled eggs, raw and cooked vegetables and cooked shrimp or fish in a dish called le grand aïoli. Other Provençal aïoli dishes served on important feast days include Bulots à l’aïoli (with snails), and bourride (fish soup).

A small white dish filled with creamy Homemade Aioli garnished with a purple clove of garlic.

How Long Does Homemade Aïoli Keep?

If your homemade aïoli is well emulsified, it should not separate as it sits. If it does separate, just give it a quick stir before using.

When properly stored in the refrigerator, aïoli with raw eggs should keep for a maximum of four days. Remember that once it is mixed into other foods, such as a potato salad, or slathered onto a sandwich, it must be consumed immediately (or refrigerated).

Note that the garlic flavour will intensify the longer the sauce sits. So if you are making it the day before, adjust the amount of garlic accordingly. Or not!

Pinterest image featuring all the ingredients needed to make Homemade Garlic Aioli and a small bowl containing aioli.
Yield: 1 1/4 cup

How to Make Homemade Aïoli

A small white dish filled with creamy Homemade Aioli garnished with a purple clove of garlic.

Homemade Garlic Aïoli is a super creamy mayonnaise based sauce blended with just the right amount of garlic. Try this condiment on roasted potatoes or fries, in wraps, on sandwiches…the possibilities are endless!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 whole egg plus 1 yolk
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • salt
  • 1 garlic cloves
  • sunflower or canola oil
  • black pepper (optional)

Instructions

  1. Place the egg, egg yolk, salt and pepper (optional), lemon, Dijon mustard, and roughly chopped garlic cloves in a narrow, tall container.
  2. Using an immersion blender, pulse the ingredients to combine them well.
  3. With the motor running, begin to slowly drizzle in the oil with just a tiny trickle. Lift the blender a few times to allow more air into the immersion.
  4. Once the mixture begins to emulsify and thicken it is done. Adding more oil will create an even lighter texture.

Notes

There is no measurement for the oil because how much you add is a personal taste. The more oil you add, the lighter the emulsion will be.

Nutrition Information:

Yield:

10

Serving Size:

2 tbsp

Amount Per Serving:Calories: 27Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 107mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

Did you make this recipe?

Share your dish pic on Instagram or Facebook and tag @dishnthekitchen (or #dishnthekitchen) in your post or story! Rate this recipe and leave a review to share your experience with others!

37 comments

  1. Colleen

    Thanks for this easy to make and super delicious recipe. It’s great for so many different things. I’m thinking burgers…..

    Reply

    1. Bernice Hill

      Thank you Colleen, hope you are well.

  2. Tristin

    This was the simplest aioli recipe to follow! One of my favorite ways to eat it is with french fries…so good!

    Reply

    1. Bernice Hill

      Soo irresistible, right?!

  3. Moop Brown

    This recipe seems really straightforward and easy to make and is something I can see going well with a wide variety of dishes.

    Reply

    1. Bernice Hill

      Absolutely. That’s what I love most about it.

  4. Hayley

    I love garlic mayo and your recipe looks fab! I cant wait to try it out!

    Reply

    1. Bernice Hill

      Wonderful. Hope you love it as much as we do Hayley.

  5. Terri Gilson

    I love aioli on burgers and sandwiches! I usually just add stuff to mayonnaise, so I love this ‘from scratch recipe!

    Reply

    1. Bernice Hill

      That’s a great idea too!

  6. nancy

    Another great recipe Bernice! I love homemade aioli and feel it is so much healthier than store-bought! So good used as a dip or as a spread for my sandwiches! 🙂

    Reply

    1. Bernice Hill

      I always feel homemade is so much better too.

  7. Tammy

    Ahh I love fresh Aioli sauce! It’s so delicious as a spread and even more so as a dressing! Yours looks perfect!

    Reply

    1. Bernice Hill

      That’s great to hear Tammy. I hope you love my version of aioli.

  8. Sara LaFountain

    This aioli was delicious! Spread it on a fresh baguette and made the most incredible sandwich! So easy to make too.

    Reply

    1. Bernice Hill

      Ohh that would be amazing. Glad you enjoyed.

  9. Leslie

    I’m a firm believer in a good sauce recipe! It can make or break a recipe or meal! This looks like great flavor combinations! A must try!

    Reply

    1. Bernice Hill

      I love being able to make my own sauces and dips. They’re always so much better than store bought.

  10. Nat

    There is something super nostalgic about homemade sauces, and aioli is one of my favorites.

    Reply

    1. Bernice Hill

      Agree! And it’s so versatile. You can use aioli on everything.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe