Garlic Aioli Homemade Mayonnaise (Printable view)

Creamy garlic aioli with fresh lemon and Dijon—ideal as a dip, spread, or for Mediterranean cuisine.

# What You 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 (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

# How To Make:

01 - In a medium mixing bowl, whisk egg yolk, Dijon mustard, and lemon juice until smooth and slightly thickened.
02 - Begin adding oil slowly, drop by drop, whisking constantly. Once emulsified, add oil in a thin, steady stream, continuing to whisk vigorously.
03 - Once the mixture is thick and glossy, stir in minced garlic, sea salt, and freshly ground black pepper.
04 - Taste and adjust seasoning or lemon juice if needed.
05 - Transfer to a jar or bowl, cover, and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • This aioli turns basic fries and veggies into something worth swooning over.
  • The creamy texture and punchy garlic flavor are so addictive, you'll want to dip everything in it.
02 -
  • If you rush the oil, the aioli will split painfully fast – patience is crucial.
  • Switching from raw to roasted garlic mellowed the bite, turning the sauce from sharp to velvety and sweet.
03 -
  • If your aioli splits, fix it with a fresh yolk instead of giving up.
  • The tiniest splash of extra lemon juice right before serving wakes up the flavors.
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