Creamy Garlic Aioli from Scratch

How to make creamy and delicious garlic aioli in about 10 minutes. Using a whole egg instead of just egg yolk makes this homemade aioli practically fail-proof and extra easy. A must try! Jump to the Aioli Recipe

Garlic Aioli

What is Aioli?

Aioli is a creamy garlic sauce made with garlic, salt, olive oil, and sometimes egg. It’s popular in the cuisines of the Mediterranean coast like Provence, France, and Catalonia in Spain.

In our recipe, we include egg, which adds an extra level of richness. It is intensely flavored thanks to extra-virgin olive oil and raw garlic. We’ve provided a few tips below to help you dial in the aioli of your dreams. Let’s get to it, shall we?

How to Make Aioli From Scratch

There are many recipes online for shortcut aioli, which is using mayonnaise as a base and turning it into flavored mayo. If this is what you are looking for, we’ve got you covered. Scroll down a bit, and you’ll find our quick shortcut aioli.

What I want to talk about, though, is how to make aioli from scratch. It’s absolutely delicious (better than flavored mayo), and it’s easy! If you’ve seen our homemade mayonnaise recipe, you will notice that the method for this recipe is not all that different. We combine eggs with lemon juice, salt, and oil.

Just like with our mayo recipe, we use a whole egg. It’s common to see aioli made with just egg yolk, but we find adding a whole egg makes this recipe more foolproof, and we love the results. In addition to the whole egg, we add one egg yolk for more richness.

Then, building on that richness, we use quite a bit of oil. Traditionally, you’ll see olive oil used to make aioli. We use olive oil but often cut it with a little neutral oil like sunflower or grapeseed oil.

Olive oil can be pretty intense, and depending on the oil brand, the olive oil’s flavor can overpower the rest of the ingredients. By cutting some of that olive oil with a more neutral oil, the aioli is more balanced.

Now, with all of that said, if you have a fantastic bottle of fruity, light olive oil in your kitchen, feel free to use 100% olive oil in our recipe. Our best advice here is to taste your olive oil before choosing how much of it to add. If it tastes spicy and bitter, we recommend using some neutral oil to balance it.

On the other hand, if it tastes fruity and light, you might consider using most or all olive oil. In our recipe below, we ask that you add 3/4 cup of oil — this can be 100% olive oil or a blend. It is entirely up to you. We typically use 1/4 cup neutral oil (I like sunflower or grapeseed) and 1/2 cup extra-virgin olive oil.

A Little Note About Using Raw Eggs

Here’s what the CDC suggests you do to reduce any risks of using eggs:

  • Consider buying and using pasteurized eggs
  • Keep eggs refrigerated at 40°F (4°C) or colder at all times
  • Only buy eggs from stores and suppliers that keep them refrigerated
  • Discard cracked or dirty eggs
Homemade Garlic Aioli

Our Tips for Making Aioli

First things first, if you are nervous about making aioli, don’t be. It’s fast and straightforward. Here are a few tips:

  1. It is best when all ingredients are at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place them into a bowl of warm water. Set the bowl aside, and you will have room-temperature eggs in 5 minutes.
  2. Allow the garlic, lemon juice, and salt to sit together for a few minutes. In this time, the salt dissolves into the lemon juice, and thanks to that salt, the garlic is seasoned.
  3. Slowly add the oil in tiny drops until about a quarter of the oil is incorporated. Slowly adding the oil is really important. If you were to dump it all in at once, you would have aioli soup! For a visual representation of adding the oil, watch our video for homemade mayonnaise; we add the oil at 1:30.
Adding oil to make aioli

Shortcut Aioli

We highly recommend making aioli from scratch, however, if you are short on ingredients or do not have the equipment, here’s a quick garlic flavored mayonnaise that’s still quite delicious.

Stir 1 cup of mayonnaise with 2 to 3 finely grated garlic cloves, a generous pinch of salt, 1 to 2 teaspoons of fresh lemon juice, and a pinch of ground black pepper. Taste the mayonnaise, and then adjust the seasoning with more salt or lemon juice.

For vegan aioli, use the recipe for shortcut aioli above, but use vegan mayonnaise.

How to Serve Aioli

Use homemade aioli as a sandwich spread or use as a dip for the following things:

Creamy Garlic Aioli from Scratch

  • PREP
  • TOTAL

Here’s how we make creamy and delicious garlic aioli. Using a whole egg instead of just egg yolk makes this homemade aioli recipe practically fail-proof and extra easy.

We make this recipe using a 12-cup food processor (brand: Magimix), and it works beautifully. If you have a larger processor or are concerned that your model’s blade will not have enough contact with the ingredients, you can use the smaller bowl attachment that often comes with food processors. This recipe also works when made using a high-powered blender. Finally, you can use an immersion blender.

In our recipe below, we ask that you add 3/4 cup of oil — this can be 100% olive oil or a blend. It is entirely up to you. We typically use 1/4 cup neutral oil (I like sunflower or grapeseed) and 1/2 cup extra-virgin olive oil. See our article for more details.

Makes about 1 cup

You Will Need

2 small garlic cloves

1 teaspoon lemon juice or white wine vinegar, plus more to taste

Pinch fine sea salt

1 large egg, at room temperature

1 large egg yolk, at room temperature

1/4 cup neutral oil like sunflower, grapeseed, or vegetable oil

1/2 cup extra-virgin olive oil

Fresh ground black pepper, optional

Directions

    Use a microplane grater to grate the garlic. If you do not have a fine grater, finely mince the garlic or mash it into a paste.

    Place the garlic, lemon juice (or vinegar), and salt into the bowl of a food processor (or blender). Allow the ingredients to sit together for a minute or so.

    Add the whole egg and egg yolk, and then pulse until blended and frothy.

    Combine the neutral oil with olive oil in a measuring jug, which will help when adding the oil.

    With the processor running, slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).

    You can be a little less strict when you notice that the mixture is beginning to thicken and emulsify. With the processor on, continue to add the oil slowly but increase to a very thin stream instead of drops of oil.

    When the oil is incorporated and the aioli is thick, taste it and adjust with additional lemon juice (or vinegar) and salt. I usually end up adding a couple more pinches of salt and an extra squeeze of lemon juice to make the flavor pop. Aioli is not as thick as store-bought mayonnaise.

    Serve with a sprinkle of fresh ground black pepper over the top.

Adam and Joanne's Tips

  • Amount of garlic: Two small raw cloves of garlic add a strong garlic flavor to this amount of aioli. If you are sensitive to the taste of raw garlic, consider reducing it to one clove or use roasted garlic instead. If you’d like to increase the amount of garlic, go for it.
  • What oil to use? Olive oil is authentic in this recipe. Olive oil can be pretty intense, and depending on the oil brand, the olive oil’s flavor can overpower the rest of the ingredients. By cutting some of that olive oil with a more neutral oil, the aioli is more balanced. The ratio of olive oil to neutral oil is up to you. Our best advice here is to taste your olive oil before choosing how much of it to add. If it tastes spicy and bitter, we recommend using neutral oil to balance it. In our recipe, we ask that you add 3/4 cup of oil — this can be 100% olive oil or a blend. It is entirely up to you. We typically use 1/4 cup neutral oil (I like sunflower or grapeseed) and 1/2 cup extra-virgin olive oil.
  • It is best when all ingredients are at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place them into a bowl of warm water. Set the bowl aside, and you will have room-temperature eggs in 5 minutes.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 tablespoon / Calories 99 / Total Fat 11.1g / Saturated Fat 1.7g / Cholesterol 23.2mg / Sodium 150.4mg / Carbohydrate 0.2g / Dietary Fiber 0g / Total Sugars 0g / Protein 0.6g
AUTHOR: Adam and Joanne Gallagher

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2 comments… Leave a Comment
  • Chris November 28, 2021, 10:44 am

    I always thought egg and oil was mayo if with garlic, Garlic mayo. When I make aioli, there is no egg or egg yolk, the garlic when ground with a little salt emulsifies the oil, lemon juice or vinegar and water, no need for the egg. My way is vegan too, or so I’ve been informed.

    Reply
    • Adam November 28, 2021, 10:44 am

      Hi Chris, This is true in some areas where aioli is popular. Egg is not always used for aioli, but some cuisines do choose to add the egg.

      Reply

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