Garlic Aioli Homemade Mayonnaise (Printable)

Creamy aioli blends garlic, lemon, and mustard. Perfect for dipping, spreading, or serving with Mediterranean fare.

# Components:

→ 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

# Method:

01 - In a medium mixing bowl, whisk together egg yolk, Dijon mustard, and lemon juice until smooth and slightly thickened.
02 - Slowly add the oil drop by drop while whisking constantly. Continue whisking as the mixture emulsifies, then add the remaining oil in a steady stream, maintaining vigorous whisking until the mixture reaches a thick, glossy consistency.
03 - Stir in the minced garlic, sea salt, and freshly ground black pepper. Mix thoroughly.
04 - Taste and adjust seasoning or lemon juice as preferred.
05 - Transfer the aioli to a jar or bowl, cover, and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • Once you whisk together homemade aioli, store-bought dips will seem pale by comparison.
  • The freshness and punch of garlic elevate fries and sandwiches to a whole different experience.
02 -
  • If the oil goes in too fast, you'll end up with a soupy mess—patience wins every time.
  • Switching to a hand blender midway can rescue a broken emulsion and deliver ultra-creamy aioli.
03 -
  • Room temperature ingredients whisk together much easier than chilled ones.
  • Adding the oil drop by drop first is the secret to foolproof emulsification.
Return