Garlic Aioli Homemade Mayonnaise (Printable)

A creamy garlic aioli, ideal as a spread or dip for fries, seafood, or veggies. Fresh, zesty taste in minutes.

# Components:

→ 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 to 3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# Steps:

01 - In a medium mixing bowl, vigorously whisk together the egg yolk, Dijon mustard, and fresh lemon juice until the mixture is smooth and slightly thick.
02 - Slowly add the neutral oil drop by drop at first, whisking constantly. After the mixture begins to emulsify, continue adding oil in a thin, steady stream while whisking vigorously until fully incorporated and glossy.
03 - Stir in the finely minced or grated garlic, sea salt, and several grinds of freshly ground black pepper.
04 - Taste and adjust the seasoning or add additional lemon juice if desired.
05 - Transfer the aioli to a clean jar or serving bowl. Cover and refrigerate for up to 3 days before use.

# Expert Advice:

01 -
  • The secret is in the slow whisking: it turns everyday pantry staples into a silky spread that tastes genuinely homemade.
  • This aioli totally rescued bland veggies and gave new life to old sandwich recipes—it's now a fridge staple for quick upgrades.
02 -
  • If you rush the oil, the aioli can split and look hopeless—slow and steady is essential.
  • Switching to roasted garlic completely changed the vibe: mild, mellow, and less bossy than raw.
03 -
  • Using a chilled bowl helps with emulsification, especially on warm days.
  • A few drops of extra lemon juice can save an overly thick batch and brighten the flavor.
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