Aioli, a creamy and savory sauce, originates from the Mediterranean and is a beloved staple in both French and Spanish kitchens. Our homemade version enhances the traditional mix of garlic, salt, and olive oil with the addition of mayonnaise. Some recipes also include egg yolk and lemon juice for extra flavor, perfect for enriching seafood, meats, vegetables, and fried chicken dishes.
What You’ll Find On This Page
This recipe offers a Westernized aioli, blending mayonnaise, garlic, olive oil, lemon juice, and seasonings for a smoother, milder garlic taste. It works wonderfully as a sandwich spread or as a dip for fries and roasted veggies. For enthusiasts of the traditional style, I've included authentic aioli recipes, with and without egg yolk.
Simple to make, this aioli brings a rich Mediterranean touch to your meals. Try it and enhance your dishes with its diverse and delightful flavors.
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Ingredients and Substitutions Overview
For your Garlic Aioli, you'll need these simple ingredients that are likely already in your kitchen or can be easily found at any local grocery store:
- Mayonnaise: It’s the creamy base that makes the aioli smooth and a bit tangy.
- Garlic: Key for that deep, savory flavor. You can mince it or turn it into a paste, whichever you prefer.
- Lemon Juice: A splash to brighten the flavors and add a zesty tang to the sauce.
- Black Pepper: A pinch to introduce a gentle kick and depth.
- Olive Oil: Finishes the sauce with a smooth texture and a hint of fruit flavor.
How to Make Garlic Aioli at Home?
Let's make some delicious Garlic Aioli together! With my easy step-by-step guide, complete with detailed photos and a helpful video, you'll master this tasty sauce in no time. Here's how we'll do it:
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Aioli
Ingredients
- 1 cup Mayonnaise
- 1 tbsp Garlic, minced or paste
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- ¼ tsp Black Pepper Powder
Instructions
Making Aioli (Western Version)
- Start by combining mayonnaise, minced garlic, olive oil, lemon juice, and black pepper in a bowl. For a smoother Aioli, consider using garlic paste instead, or soak minced garlic in lemon juice for 10 minutes, then strain and add to the mix.
- Whisk all the ingredients thoroughly. For an extra smooth and creamy texture, you can gradually add olive oil in a steady stream instead while continuously whisking. Let the aioli rest for 15-30 minutes before serving to allow the flavors deepen.
Serving
- Enjoy this creamy Garlic Aioli as a perfect dip for fried chicken, oven-fried chicken tenders, roasted veggies, and French fries. It's also a delightful spread for burgers and sandwiches. For more pairing ideas, check out our Serving Suggestions section below.
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Recipe Video
Chef's Notes and Tips
- Oil Choice: For an authentic taste, opt for extra-virgin olive oil. Its robust, fruity flavor is essential and worth the investment.
- Temperature Control: Ingredients blend more smoothly if they are at room temperature. Take items like eggs and lemon juice out of the fridge in advance to warm up a bit before mixing.
- Garlic Prep: For a smoother garlic flavor without the bite, you can roast the garlic cloves before mashing them into a paste. Roasting softens the flavor, making it milder and sweeter.
- Gradual Mixing: If you can pour the oil into the base in a slow, steady stream while continuously whisking, this technique will help create a stable emulsion, preventing the Aioli from separating and ensuring a smooth, creamy texture.
- Resting Time: Regardless of whether you're making authentic, westernized, or egg-free Aioli, allow the sauce to rest for at least 30 minutes before serving. This resting period lets the flavors meld together, crucial for achieving the best flavor and texture.
- Aioli Variations: For detailed recipes on Authentic Aioli with and without egg yolk, be sure to check out the specific sections below. This will guide you to choose the version that best suits your dietary needs and taste preferences.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Do you love global flavors? Explore our diverse selection of sauces, dips, and condiments from cuisines around the world. Add these delicious dishes to enhance any meal and experience the unique tastes each culture has to offer.
Authentic Aioli without Egg Yolk
Here's how to make Aioli without Egg Yolk:
- Crush Garlic: Start by creating a paste from 3 to 4 garlic cloves and ¼ tsp of salt. Use a mortar and pestle to fully release the oils and flavors from the garlic. If you don’t have a mortar and pestle, mince the garlic finely and mash it with the salt using the side of your knife.
- Mix Oil and Juice: In a small bowl, whisk together the olive oil and lemon juice.
- Drizzle the Oil-Juice Mixture: Slowly add the olive oil mixture to the garlic paste, whisking constantly. Keep going until the mixture becomes thick and emulsified.
- Adjust Consistency: If the Aioli turns out too thick, you can thin it with a little water or extra lemon juice.
- Adjust Seasoning: Taste your aioli and adjust the seasoning if needed. Add more salt or lemon juice to suit your taste.
- Rest and Serve: Let the Aioli rest for at least 30 minutes before serving to allow the flavors to blend beautifully.
Note: Feel free to double or triple the ingredients based on your needs. This Aioli is perfect for adding a robust, garlic flavor to any dish.
Aioli with Egg Yolk
Here's how to make Aioli with Egg Yolk:
- Crush Garlic: Start by combining 3 to 4 cloves of garlic with ¼ tsp of salt in a mortar and pestle to make a paste. If you don’t have a mortar and pestle, you can finely mince the garlic and then mash it with the salt.
- Whisk Egg: In a separate bowl, vigorously whisk one egg yolk with ½ tsp of Dijon mustard until the mixture is well blended.
- Drizzle Olive Oil: Slowly add 1 cup of olive oil to the egg mixture, whisking continuously. Keep whisking until the mixture thickens and becomes smooth and emulsified. Using an immersion blender or food processor can make this process easier and quicker.
- Add Garlic and Lemon Juice: Stir the garlic paste and a squeeze of lemon juice into the thickened mixture. Taste and adjust the seasoning with more salt or lemon juice as needed.
- Rest and Serve: Let the Aioli sit for at least 30 minutes before serving. This resting period allows the flavors to blend together beautifully.
Serving Suggestions
Aioli is a versatile condiment that can enhance a variety of dishes. Here are some great ways to enjoy this flavorful sauce:
- Seafood: Perfect as a dip for grilled or fried seafood like calamari, shrimp, salmon patties, fish fry or even raw oysters.
- Bread & Wraps: Enhance sandwiches, burgers, and wraps by spreading a layer of this creamy aioli for an extra touch of flavor.
- Roasted and Baked Meats: Use it as a condiment for roasted chicken or baked chicken drumsticks and thighs.
- Fried Chicken Dishes: Ideal for dipping fried chicken, wings, and tenders.
- Salads: Dress your salads with its rich, tangy flavor.
- Fried or Roasted Vegetables: Serve it as a dip for French fries, roasted asparagus, zucchini, or cauliflower. It's also delicious drizzled over baked potatoes or sweet potatoes.
Storage Suggestions
If you're preparing aioli ahead of time or have leftovers, here’s how to store it properly:
- Refrigeration: Always store aioli in an airtight container in the refrigerator. This will keep it fresh and prevent any contamination. Homemade aioli can be stored this way for up to one week.
- Avoiding Contamination: Use a clean spoon each time you scoop aioli out of its container. This helps prevent the introduction of bacteria and extends its shelf life.
- Stir Before Use: If the aioli separates or settles, give it a good stir before using to mix the flavors and texture back together.
- Freezing: Freezing aioli is not recommended, as it can affect the emulsion and texture, leading to a less desirable consistency upon thawing.
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