Garlic Aioli Homemade Mayonnaise (Printable)

Creamy garlic aioli enhances fries, seafood, and sandwiches with rich Mediterranean flavors and easy homemade technique.

# What You Need:

→ Base

01 - 1 large egg yolk, at 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

# How-To:

01 - In a medium mixing bowl, vigorously whisk the egg yolk, Dijon mustard, and lemon juice until the mixture is smooth and begins to thicken.
02 - Gradually add the neutral oil, starting drop by drop while whisking constantly. Once the mixture begins to emulsify, continue adding oil in a thin, steady stream, whisking thoroughly until thick and glossy.
03 - Fold in the minced garlic, sea salt, and several grinds of black pepper. Stir to evenly distribute flavor.
04 - Taste and adjust seasoning or lemon juice as needed to preference.
05 - Transfer to a clean jar or bowl, cover tightly, and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • You can whip up a decadent aioli in ten minutes using pantry staples and fresh garlic, and it tastes worlds better than store bought.
  • It became a go-to for me because every batch can be customized—herbs, roasted garlic, or extra lemon make each dipping experience unique.
02 -
  • If you try to rush the oil, the emulsion will break—I learned this after a few runny batches.
  • Using a microplane for the garlic keeps the texture silky and eliminates any bitter chunks.
03 -
  • If you find whisking by hand tiring, switch to an immersion blender on low for a reliable emulsion.
  • A squeeze of lemon at the end gives it an unexpectedly vibrant finish.
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