Garlic Aioli Homemade Mayonnaise (Printer-friendly)

Luscious garlic aioli for dipping fries, veggies, or as a flavorful spread. Made easily with simple fresh ingredients.

# What You'll Need:

→ 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

# How To Make It:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, and fresh lemon juice until the mixture becomes smooth and slightly thickened.
02 - Begin adding neutral oil drop by drop at first, whisking constantly. Once the mixture begins to emulsify, increase to a thin, steady stream while whisking vigorously until fully incorporated and thick.
03 - Stir in the minced garlic, sea salt, and several grinds of black pepper. Mix thoroughly to ensure even distribution of flavor.
04 - Taste and balance seasoning or add more lemon juice as needed for preferred flavor.
05 - Transfer the aioli to a clean jar or serving bowl, cover, and refrigerate for up to 3 days before serving.

# Expert Tips:

01 -
  • It’s unbelievably silky and bright, miles ahead of store-bought spreads.
  • Nothing beats seeing guests scrape the bowl clean and ask for the recipe.
02 -
  • If the oil goes in too fast, the aioli can split and turn soupy—I learned this the hard way.
  • Whisking by hand gives you more control, but using a towel to steady your bowl saves your sanity.
03 -
  • Room temperature ingredients are non-negotiable for a fail-proof emulsion.
  • A microplane makes garlic paste in seconds and saves your knuckles from the knife.
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