Garlic Aioli Homemade Mayonnaise (Printable Version)

Creamy aioli with fresh garlic, lemon, and egg yolk. Ideal as a dip or sandwich spread. Quick, easy, and flavorful.

# What You Need:

→ 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

# Directions:

01 - In a medium bowl, whisk together egg yolk, Dijon mustard, and lemon juice until the mixture is smooth and begins to thicken.
02 - Very slowly add the oil, drop by drop at first, whisking vigorously. When the mixture starts to emulsify, gradually pour in the remaining oil in a thin, steady stream while continuing to whisk until thick and glossy.
03 - Fold in minced garlic, sea salt, and several grinds of black pepper. Stir thoroughly.
04 - Taste and adjust salt, pepper, or lemon juice if needed.
05 - Transfer to a jar or bowl, cover, and refrigerate. Use within 3 days.

# Expert Advice:

01 -
  • Fresh garlic provides a vibrant, authentic flavor far superior to store-bought aioli.
  • Made with simple pantry ingredients, it comes together in just 10 minutes without cooking.
  • The creamy texture adds richness to dips, spreads, and dressings.
  • Versatile and adaptable to suit your taste and dietary needs.
02 -
  • Always add the oil slowly at the start to ensure a stable emulsion.
  • Use a whisk rather than a blender for better control over texture.
  • Freshly mince or grate the garlic to maximize its aroma and flavor.
  • Store aioli in the refrigerator and consume within 3 days for best freshness.
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