What Is Aioli?
Aioli is a savory, creamy sauce similar to mayonnaise, but with garlic and lemon flavor added in. It originated in Catalonia, Spain and has since become very common in French cooking… which happens to be in my top 3 favorite cuisines!
Ingredients & Substitutions
Here I explain the best ingredients for my lemon garlic aioli, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – Since aioli literally means “garlic oil”, you kinda need it for my aioli recipe. ? I use this regular olive oil when I want it more neutral, or extra virgin olive oil when I want a stronger flavor. You can also use avocado oil in a pinch, though it’s not traditional. Egg – This emulsifies the oil, and makes the sauce luxuriously smooth and creamy. It’s a key ingredient in my recipe, so unfortunately I don’t have substitution options to offer. Make sure your egg is pasteurized, since we’re using it raw. Garlic – Fresh garlic cloves are going to give you the best flavor here, but you can use 2 teaspoons of jarred minced garlic or even 1/2 teaspoon of garlic powder if that’s what you have. Lemon Juice – For a bright, tangy flavor that balances out the aioli’s richness. I sometimes use this bottled juice when I’m in a rush, but like the garlic, fresh truly tastes better. Dijon Mustard – Adds a tangy kick, without being too strong. You can use yellow mustard or spicy brown mustard if you want a stronger flavor. Sea Salt
How To Make Garlic Aioli
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below
Flavor Variations
With its 5 simple ingredients, you can think of my garlic aioli recipe as a base for any other flavor you want! Here are some variations you can make with it:
Roast the garlic. I skipped this step to keep it simple, but roasted garlic aioli is so good. Simply roast your garlic, peel and mash it, and use it in my recipe. Add fresh herbs. Popular options include dill, tarragon, rosemary, cilantro, parsley, or basil — not all together, though! Basil is my fave. Add heat. The creamy texture and garlicky flavor of aioli pairs beautifully with anything spicy. I like some simple crushed red pepper flakes, but you can also stir in a little sriracha, minced jalapenos or chipotle peppers, or chili powder. I recommend adding these after you make the base garlic aioli. Use infused oil. Swap the plain olive oil with a flavor-infused one. You could also add a splash of another flavorful oil, such as truffle oil, together with the olive oil. Just make sure the total amount of oil is 1 cup.
Storage Instructions
The main reason I love this immersion blender method for making my garlic aioli is that I can just pop the jar right in the fridge! So easy. It lasts quite a long time, at least 2 weeks. Avoid freezing aioli, because it will separate after thawing.
Common Questions
What is the difference between aioli vs. mayo? Traditional aioli is made by mashing garlic and olive oil, but today, most aioli recipes (including mine) are somewhat similar to mayo. The main difference is that aioli has a strong garlic flavor, and uses olive oil rather than more neutral-tasting oils commonly used in mayo. Can you make aioli from mayonnaise? Yes, you can! I think my homemade garlic aioli recipe tastes best from scratch, but you can take a shortcut and use store-bought mayo to make it. Just whisk 1 cup of mayonnaise with the same amounts of minced (or crushed) garlic, Dijon mustard, and lemon juice in my recipe below. Adjust salt to taste at the end, as this can vary depending on your brand of mayo. Does aioli thicken in the fridge? Yes, this sauce will thicken more after chilling. This won’t fix aioli that completely failed to emulsify (use my tips above for that), but it does thicken more if it’s already formed properly.
Ways To Use This Sauce
I might have a bit of a crush on this garlic aioli sauce recipe. I’m constantly looking for new ways to use it — and if you’re like me, you’ll want to add it to everything! Here’s a start:
Cooked Veggies – The lemon garlic flavor of this sauce pairs particularly well with spring vegetables, like my roasted artichokes or roasted asparagus. But I’ve totally drizzled it on mixed sauteed veggies, too. Crudites – That’s a fancy French word for raw veggies with a dipping sauce, and my garlic aioli is perfect for it. Serve it on a platter with carrot sticks, celery, broccoli, bell peppers, and/or cucumber slices. Burgers – I love this sauce instead of mayo for elevating my burgers! It gives them an “all grown up” vibe compared to regular mayonnaise. Potatoes – If you’ve ever dipped your fries in mayo, aioli is even better! I often make it to go with my air fryer french fries (and baked zucchini fries, too). It’s yummy over regular roasted potatoes, too. Seafood – The lemon garlic flavors of this sauce make dreamiest combo with seafood dishes! Use it for fish (I love small dollops over baked salmon, but sometimes I swap it for the mayo in my salmon with mayo recipe). Dip the juicy meat of your lobster tails or crab legs. Drizzle it over seared scallops or sauteed shrimp. So many options here. Chicken – Aioli actually actually works as an unexpected chicken marinade! I also like to just dip my grilled chicken breasts or chicken kabobs into it. Steak – I serve my steaks with compound butter most often, but a drizzle of aioli actually tastes pretty amazing. Try it on ribeye, filet mignon, or even flank steak. It’s also yummy for dipping sirloin tips! Salads – You can use this sauce in place of mayo in any of my creamy salad recipes, like egg salad, chicken salad, or tuna salad. Or thin it out with some lemon juice and use for leafy salads! Sandwiches – Spread it over your favorite bread and add fillings. My go-to is pretty simple: turkey, lettuce, and this garlic aioli on a low carb bagel.
More Creamy Sauce Recipes
I love creamy homemade sauces, and most of mine take under 5 minutes. Here are more to try:
My Tools For This Recipe
Glass Jar – These jars have extra wide mouths, so my immersion blender fits! And then I can store my aioli right in the jar. Immersion Blender – Simple, powerful, and effective. Pretty much all I need from it.
Please enter your first name for your account. Your saved recipe will also be sent to your email. The entire recipe makes 1 1/4 cups total.
