Aioli is a creamy, savory, and flavorful dipping sauce that originated from the Mediterranean region and is a traditional sauce in French and Spanish cuisines. Authentic Aioli sauce is made with garlic, salt, and olive oil, and some versions include egg yolk and lemon juice. This Homemade Garlic Aioli is a versatile dip that pairs well with seafood dishes, roasted and baked meats, roasted and baked vegetables, and fried dishes.
The recipe shared here is Aioli with mayonnaise, with easy step-by-step instructions for you to try and enjoy at home. A detailed video of the recipe is also shared below to make the process visually clear.
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What is Aioli?
Aioli is a garlic-based sauce that has a thick and creamy texture, with a rich garlic flavor that is both pungent and savory. It originates from the Mediterranean region and is a traditional sauce in French and Spanish cuisines. It is usually made with garlic, salt, and olive oil, which are blended together until they turn into a creamy and thick consistency. Some versions may include egg yolk and lemon juice. Authentic Aioli typically tastes great as a dip for vegetables, and bread, or as a condiment for seafood, meats, fried chicken dishes, or roasted or baked vegetables.
There are many variations of Aioli, and the recipe can differ based on the region and the chef's preferences. One common variation is the "Westernized" version, which often refers to a mayonnaise-based sauce with garlic and sometimes other ingredients like lemon juice, herbs, or spices.
This variation is often used as a spread for sandwiches, and burgers, or as a dipping sauce for fries or veggies. The recipe shared here is a Westernized version made with mayonnaise, garlic, olive oil, lemon juice, and seasonings that are very easy to make. This version has a smoother texture and a milder garlic flavor compared to the traditional Aioli.
Overall, Aioli is a versatile and flavorful sauce that can be made in various ways. Whether you prefer the authentic version or a Westernized take, Aioli is perfect for adding depth and richness to your dishes. Try making your own Aioli with this easy recipe and elevate your meals with its delicious flavor.
Difference Between Authentic and Westernized Aioli
Traditional or authentic Aioli is a garlic-based sauce that originated from the Mediterranean region, specifically in Provence, France, and Catalonia, Spain. It is made by blending garlic, salt, and olive oil until it emulsifies into a creamy and thick consistency. Some variations may include egg yolk or lemon juice.
On the other hand, "Westernized" Aioli often refers to a mayonnaise-based sauce flavored with garlic and sometimes other ingredients like lemon juice, herbs, or spices. This version of Aioli is often used as a condiment for sandwiches, and burgers, or as a dipping sauce for fries or vegetables.
The main difference between the two is that authentic Aioli is a garlic and olive oil emulsion, while Westernized is garlic-flavored mayonnaise. Additionally, original aioli is typically more pungent and has a more robust garlic flavor compared to Westernized aioli.
Ingredients & Substitutions
The ingredients you will need to make this Garlic Aioli are basic pantry staples that are easily available in most retail grocery stores. Let's take a look at them below.
- Mayonnaise: Provides a creamy and tangy base for the Aioli
- Garlic: Adds a pungent and savory garlic flavor to the sauce. You can mince the garlic or make it into a paste to use in the recipe
- Lemon Juice: Adds a bright and tangy acidity to the sauce
- Black Pepper: Adds a subtle spiciness and depth of flavor to your Aioli sauce
- Olive Oil: Provides a rich and smooth texture, and a slightly fruity flavor to the Aioli
For a detailed ingredients list, please check out the recipe card below.
How to Make Garlic Aioli at Home?
The recipe I am sharing here is a Garlic Aioli with Mayonnaise - a rich, creamy, and flavorful dip. It's worth noting that this version is not the traditional or authentic Aioli that you commonly found in Mediterranean restaurants or households. Rather, it is a simple and convenient Westernized version that you can whip up in under 10 minutes. However, I have also included the Authentic version with and without egg yolk below for making the process more convenient for you.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below.
Aioli with Mayonnaise
- Gather ingredients: To begin, you'll need to gather mayonnaise, finely minced garlic, olive oil, lemon juice, and black pepper powder. To avoid having tiny bits of garlic in your aioli, you may opt to use garlic paste. You can also soak the minced garlic in lemon juice for 10 minutes and then squeeze the juice and use it in the sauce
- Mix and rest: Next, add all of the ingredients to a bowl and mix everything together. Be sure to mix it well, which will help to infuse its flavor well. Let the Aioli rest for at least 15 to 30 minutes. This will allow the flavors to meld together and infuse into the sauce
Aioli with Egg Yolk
- Crush Garlic: Crush the 3 to 4 cloves of garlic and ¼ tsp of salt together in a mortar and pestle until they form a paste. Alternatively, you can finely mince the garlic and use the side of your knife to mash it with the salt
- Whisk egg: In a separate bowl, whisk together one egg yolk and ½ tsp of Dijon mustard until well combined
- Drizzle Olive Oil: Slowly drizzle in the olive oil, whisking constantly, until the mixture thickens and emulsifies. This will take several minutes and requires patience (Note: for 1 egg yolk use 1 cup of olive oil). You can also use an immersion blender, or food processor for making the process much easier
- Mix in the garlic and lemon juice: Once the mixture has thickened, whisk in the garlic paste and lemon juice to taste. Add more salt or lemon juice if needed
- Rest then serve: Let the Aioli rest for at least 30 minutes before serving to allow the flavors to meld together
Authentic Aioli without Egg Yolk
- Crush Garlic: Crush 3 to 4 cloves of garlic and ¼ tsp of salt together in a mortar and pestle until they form a paste. Alternatively, you can finely mince the garlic and use the side of your knife to mash it with the salt as said earlier
- Mix oil and juice: In a small bowl, whisk together the olive oil and lemon juice
- Drizzle the oil juice: Slowly drizzle the olive oil mixture into the garlic paste, whisking constantly. Continue whisking until the mixture emulsifies and thickens (Note: for this version ½ cup Olive oil is good enough as you are using only garlic)
- Adjust the consistency: If the Aioli is too thick, you can add a little bit of water or lemon juice to thin it out
- Adjust the seasoning: Taste and adjust the seasoning, adding more salt or lemon juice as needed
- Rest then serve: Let the Aioli rest for at least 30 minutes before serving to allow the flavors to meld together
Note: You can double or triple the quantity according to your preferences.
Tips
- For Authentic Aioli: Use a mortar and pestle to crush the garlic and salt into a smooth paste. This helps to release the oils and flavors from the garlic. Also drizzle the oil into the garlic paste slowly, whisking constantly. This helps to emulsify the mixture and create a creamy texture
- Oil: Using extra-virgin olive oil delivers an authentic robust and fruity flavor. So I would recommend not compromising on it
- Westernized Aioli: Use mayonnaise as a base instead of starting from scratch with garlic and oil. Add other flavorings like herbs, spices, or lemon juice to customize the Aioli to your liking. Adjust the consistency with a little bit of water or more mayo if needed.
- For Aioli without Egg Yolk: Use a good quality extra-virgin olive oil for the best flavor. Always make sure to whisk the garlic paste and oil slowly and steadily to create a creamy, emulsified texture. If the Aioli is too thick, add a little bit of water or lemon juice to thin it out
- Rest the Aioli Sauce: To allow the flavors to meld together, it is important to let the Aioli rest for at least 30 minutes before serving, regardless of whether it is authentic, westernized, or made without egg yolk. This step is crucial to achieving the best possible flavor and texture of the Aioli
Storage Suggestions
For optimal storage, transfer your Garlic Aioli into an airtight container and store it in the refrigerator. This will help to extend the shelf life of the dip for up to 7 days.
Serving Suggestions
Aioli is a versatile condiment that pairs well with a variety of dishes. Let's see some of the suggestions below.
- Seafood dishes: Serve as a dipping sauce with fried or grilled seafood such as calamari, shrimp, salmon patties, fish fry or raw oysters
- For bread & wraps: Use as a spread for sandwiches, burgers, or wraps to add a creamy and flavorful element
- Roasted and baked meats: Serve as a condiment for roasted chicken, oven-baked chicken drumsticks, or baked chicken thighs
- Fried chicken dishes: Serve as a dipping sauce for fried chicken, fried chicken wings, oven-fried chicken tenders, or oven-fried chicken
- Salads: Use as a dressing for salads to add a rich and tangy flavor
- Roasted or baked vegetables: Use as a dip for French fries or roasted vegetables such as asparagus, zucchini, or cauliflower. You can also drizzle it over baked potatoes or sweet potatoes for a savory twist
Related Recipes
You could also find similar sauce recipes below and more at dips & condiments recipes.
- Tartar Sauce
- Tzatziki Sauce
- Remoulade Sauce
- Chimichurri Sauce
- Honey Mustard Sauce
- Chili Sauce
- Chili Garlic Sauce
- Guacamole
- Garlic Butter
- Garlic Butter Sauce
- Garlic Parmesan Sauce
- Mango Chutney
Aioli Sauce Recipe Video
I have also shared a detailed video of this Aioli Sauce recipe below that I hope will help you make an easy dip at home. You can also find this recipe in a story format.
📖 Recipe
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
To make Aioli
- Begin by adding mayonnaise, finely minced garlic, olive oil, lemon juice, and black pepper powder to a bowl. To avoid having tiny bits of garlic in your Aioli, you may also use garlic paste or soak the minced garlic in lemon juice for 10 minutes, then squeeze out the juice and use it in the sauce
- Mix everything together thoroughly until all ingredients are well combined. Let the aioli rest for at least 15 to 30 minutes before serving to infuse the flavors
To Serve
- This creamy Garlic Aioli makes the perfect dipping sauce for fried chicken, oven-fried chicken tenders, roasted vegetables, and French fries, or as a spread for burgers, and sandwiches. You can also store this Aioli in the refrigerator for up to 7 days in a closed airtight container
Video
Notes
- For Authentic Aioli: Use a mortar and pestle to crush the garlic and salt into a smooth paste. This helps to release the oils and flavors from the garlic. Also drizzle the oil into the garlic paste slowly, whisking constantly. This helps to emulsify the mixture and create a creamy texture
- Oil: Using extra-virgin olive oil delivers an authentic robust and fruity flavor. So I would recommend not compromising on it
- Westernized Aioli: Use mayonnaise as a base instead of starting from scratch with garlic and oil. Add other flavorings like herbs, spices, or lemon juice to customize the Aioli to your liking. Adjust the consistency with a little bit of water or more mayo if needed
- For Aioli without Egg Yolk: Use a good quality extra-virgin olive oil for the best flavor. Always make sure to whisk the garlic paste and oil slowly and steadily to create a creamy, emulsified texture. If the aioli is too thick, add a little bit of water or lemon juice to thin it out
- Rest the Aioli Sauce: To allow the flavors to meld together, it is important to let the Aioli rest for at least 30 minutes before serving, regardless of whether it is authentic, westernized, or made without egg yolk. This step is crucial to achieving the best possible flavor and texture of the Aioli
Nutrition
FAQ
Aioli is a traditional Mediterranean sauce that originates from French and Spanish cuisines. It is a garlic-based sauce made with olive oil and salt and sometimes includes egg yolk and lemon juice. It has a rich, creamy texture and a pungent, savory garlic flavor that is often used as a dip, condiment, or spread.
The healthiness of Aioli depends on its ingredients and how it is prepared. Traditional Aioli made with garlic, olive oil, and salt can be a healthy and nutritious condiment. However, some variations of Aioli that contain mayonnaise, cream, or other high-fat ingredients can be high in calories and fat. It is important to consider portion sizes and ingredients when consuming Aioli as part of a balanced diet.
Authentic Aioli is made with garlic, olive oil, salt, and sometimes egg yolk and lemon juice. It has a strong garlic flavor and a thicker consistency compared to Aioli made with mayo.
Aioli made with mayo, on the other hand, uses mayonnaise as its base and includes garlic, lemon juice, and sometimes other ingredients like herbs or spices. It has a smoother texture and a milder garlic flavor compared to the traditional Aioli.
There are several types of Aioli, which can vary based on the region and the chef's preferences. The two most common variations are traditional or authentic Aioli and the Westernized version.
I hope you found the recipe enjoyable and I would appreciate hearing about your experience with it.
If you have any further questions, please do not hesitate to leave a comment and I will do my best to respond promptly. Thank you for reading and happy cooking!
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