Garlic Aioli Homemade Mayonnaise (Printable)

Creamy, garlicky aioli ready in minutes. Perfect for dips, sandwiches, and Mediterranean cuisine.

# 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 (sunflower or canola)

→ Flavorings

05 - 2–3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# Steps:

01 - Combine egg yolk, Dijon mustard, and lemon juice in a medium mixing bowl. Whisk until the mixture is smooth and slightly thickened.
02 - Add the oil drop by drop at first, whisking continuously to begin emulsification. Once the mixture thickens, pour the oil in a slow, steady stream, continuing to whisk vigorously until fully incorporated and the emulsion is stable.
03 - Add minced garlic, sea salt, and freshly ground black pepper. Stir gently until evenly distributed throughout the mixture.
04 - Taste and adjust seasoning or additional lemon juice as preferred.
05 - Transfer the aioli to a jar or serving bowl. Cover and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • When the aioli comes together, it feels like culinary magic: creamy in just ten minutes.
  • No store-bought spread compares to the level of garlicky punch and lemony brightness you can tune exactly to your own taste.
02 -
  • If you rush the oil, the emulsion breaks—slow and steady is everything, even if your arm tires.
  • Using cold ingredients makes whisking harder and often leads to separation; room temperature is key.
03 -
  • Warm your whisk and bowl slightly before starting—the aioli comes together more easily.
  • A garlic microplane extracts the purest flavor without big chunks, transforming every bite.
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