Aioli Recipe

Aioli is a rich, creamy, garlicky sauce that adds bold flavor to just about anything. I love making it from scratch because it’s incredibly simple, and the fresh ingredients give it a depth that store-bought versions just can’t match. Whether I use it as a dip, spread, or drizzle, aioli always elevates a dish.

Why You’ll Love This Recipe

I love this recipe because it’s quick, uses only a handful of ingredients, and tastes amazing. The flavor is fresh and zesty, with a silky texture that pairs beautifully with everything from roasted veggies to burgers. Once I made it at home, I stopped buying it in stores—homemade is just that good.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

egg yolk (room temperature)
garlic (1–2 cloves, finely minced or grated)
lemon juice (freshly squeezed)
Dijon mustard (optional, for stability and flavor)
salt
neutral oil (like canola or grapeseed)
olive oil (for flavor)

directions

1. I start by placing the egg yolk, minced garlic, lemon juice, Dijon mustard (if using), and a pinch of salt in a medium bowl.

2. I whisk everything together until smooth.

3. I begin adding the oil—just a few drops at a time at first—while whisking constantly to start the emulsion.

4. Once the mixture thickens slightly, I slowly drizzle in the rest of the oil in a steady stream, alternating between neutral oil and olive oil while continuing to whisk vigorously.

5. I keep whisking until the aioli reaches a thick, creamy consistency.

6. I taste and adjust with more salt or lemon juice if needed.

Servings and timing

This recipe makes about 1 cup of aioli and takes 10–15 minutes to prepare.

Variations

Sometimes I add smoked paprika or cayenne for a spicy kick. I also love blending in roasted garlic instead of raw for a milder, sweeter flavor. For a shortcut, I use a stick blender in a tall container—it emulsifies the aioli quickly and easily. I’ve also made it with lime juice and added chopped herbs like parsley or tarragon for a fresh twist.

storage/reheating

I store homemade aioli in an airtight container in the fridge for up to 3 days. Because it contains raw egg, I don’t keep it longer than that and never freeze it. I stir it before serving if it separates slightly.

FAQs

Can I use a whole egg instead of just the yolk?

Yes, using a whole egg can help with easier emulsification and gives a slightly lighter texture.

What’s the difference between aioli and mayonnaise?

Traditional aioli is made with garlic and olive oil, while mayo is typically made with neutral oil and may not include garlic. This recipe blends the two styles for flavor and texture.

Can I make it without raw egg?

For a safer version, I use pasteurized eggs or make a quick blender aioli with store-bought mayo, garlic, and lemon juice.

Why did my aioli break?

It usually means the oil was added too quickly. I start slow and whisk constantly. If it breaks, I start over with a new egg yolk and slowly whisk in the broken mixture.

What can I serve aioli with?

I love it as a dip for fries, spread on sandwiches, spooned over grilled vegetables, or served with seafood like shrimp or crab cakes.

Conclusion

Aioli is a versatile, flavorful sauce that I love making from scratch whenever I want to add something special to a dish. It’s creamy, bold, and endlessly customizable. Once I got the hang of making it, it became a staple in my kitchen—one of those little luxuries that’s always worth the effort.