Garlic aioli is a creamy, garlicky sauce that works as a dip for fries, a spread for sandwiches, or a topping for grilled vegetables. A quick version uses good mayonnaise as the base, so you get rich flavor in minutes without whisking oil by hand.
What you'll need
- Small bowl
- Whisk or spoon
- Mayonnaise
- Garlic
- Lemon
- Olive oil
- Salt
Step by step
- Prepare the garlicGrate or finely mince one to two cloves of garlic into a paste. A microplane or the flat of a knife with a pinch of salt helps break it down.
- Combine the baseAdd about half a cup of mayonnaise to the bowl with the garlic. Mayonnaise gives a stable, creamy starting point.
- Add acid and oilStir in a squeeze of fresh lemon juice and a small drizzle of olive oil. The lemon brightens the sauce and the oil adds richness.
- Season and tasteAdd a pinch of salt, mix well, and taste. Adjust the garlic, lemon, or salt until it is balanced to your liking.
- Rest before servingLet the aioli sit for about 10 minutes so the garlic flavor mellows and blends. Serve or refrigerate in a covered container.
Handy tips
- Grating the garlic finely gives a smoother sauce than chopping it.
- Let it rest in the fridge for an hour if you want a mellower, more blended garlic flavor.
- Use a good-quality olive oil, but only a little, since a strong oil can turn bitter when stirred hard.
Heads up
- Raw garlic in oil or mayonnaise should be kept refrigerated and used within a few days to stay safe.
FAQ
Is aioli the same as garlic mayonnaise?
Traditional aioli is made by emulsifying garlic with oil, while garlic mayo starts from mayonnaise. The quick version here is technically closer to garlic mayo, but the flavor is very similar.
How long does homemade aioli last?
Keep it covered in the refrigerator and use it within about three to four days. The raw garlic limits how long it stays fresh.
Can I make it from scratch with raw egg?
Yes, classic aioli emulsifies egg yolk with oil and garlic, but it takes more care and uses raw egg. The mayonnaise version avoids that and is more beginner-friendly.