by Ari Laing 3 Comments
I’ve been making this creamy homemade aioli recipe for years, and for good reason! It’s rich, thick, and creamy with a bold garlic flavor.Yum! With just 5 minutes (and 5 ingredients!), you can have this easy sauce prepped and ready to go!
While mayonnaise is made from canola oil and egg, aioli recipes use garlic and extra virgin olive oil, as well. The garlic gives aioli a bit of a sharp bite, while the extra virgin olive oil gives a more robust flavor (versus mayonnaise, made with only a light, neutral oil).
Combine an egg, garlic, canola oil, and fresh lemon juice in a blender or food processor, then pulse until super thick. This is your chance to season it — flavor suggestions below! — then emulsify with olive oil until you’re left with a smooth, flavorful condiment perfect for burgers, fries, sandwiches, on seafood (try it with our slow baked salmon!) and as a go-to dip.
Be sure to check out more of our easy sauce recipes, including Lemon Beurre Blanc, Blender Hollandaise Sauce, and an overview of the Five French Mother Sauces!
Table of Contents show all
What’s In Aioli?
For a classic aioli recipe, you’ll need the following ingredients. (We’re also providing ideas for variations below.)
- 1 large, fresh egg
- Fresh lemon juice
- A garlic clove
- Canola oil
- Extra virgin olive oil
- Kosher salt + black pepper
One of our all-time favorite additions is fresh tarragon, a totally under appreciated herb! Tarragon aioli goes well with everything and has a bright, herbaceous flavor. Additional suggestions below!
How To Make Aioli
Making aioli from scratch is really simple!
- Blend the ingredients. Start by placing an egg, garlic clove, fresh lemon juice, and canola oil in a blender or food processor. Seal tightly, then process until smooth and thick. Note: If using a personal blender, you can let the blender run independently, it will shut off when done!
- Stream in olive oil. Transfer the mixture to a large bowl, then slowly stream in ½ cup extra virgin olive oil while continuously whisking. If you add the oil in too quickly, it won’t emulsify. Do this slowly, a few drops at a time or in a slow, steady stream of olive oil, and once it’s all incorporated, you’ll be rewarded with thick, creamy aioli. Season with Kosher salt and black pepper. Stir well, then serve immediately or refrigerate.
From here the variations are endless. You can add fresh herbs, citrus zest, grilled or charred peppers, spices, flavored salts and oils — anything you like!
How To Store Homemade Aioli
Store leftover aioli in a tightly sealed container in a refrigerator for up to 4 days. No need to worry about the aioli breaking or changing color. If anything, you might need to give it a stir before serving to help loosen it up.
FAQs
How long will aioli keep?
When stored properly, homemade aioli will last up to 4 days in a fridge. The flavor will intensify the longer it sits. For instance, garlic aioli will become much more pungent. Discard aioli after 4 days. The raw egg gives this sauce a shorter shelf-life than mayonnaise.
What is the difference between aioli and mayonnaise?
Mayonnaise and aioli are both made with eggs and oil, but aioli is made with olive oil and lemon juice, while mayonnaise is made with neutral oil and vinegar. Aioli also has a stronger garlic flavor than mayonnaise.
Why did my aioli break?
Aioli can break if the oil is added too quickly or if the mixture is not emulsified properly. To prevent aioli from breaking, make sure to add the oil slowly and whisk constantly. You can also add a small amount of Dijon mustard to the mixture to help it emulsify.
Can you freeze aioli?
Aioli can be frozen for up to 2 months. To freeze aioli, place it in an airtight container and freeze until solid. When you are ready to use the aioli, thaw it in the refrigerator overnight. Be aware that the texture of the aioli may change as it defrosts. We prefer it fresh.
Variations To Try
(Ari’s favorite!) Tarragon aioli: Add 2 Tbsp finely chopped fresh tarragon when you season the aioli with Kosher salt and black pepper. Stir well, then whisk in the extra virgin olive oil. Try our tarragon aioli recipe with a California club sandwich, egg benedicts, or butter poached cod!
Spicy jalapeño aioli: Add 1 charred or grilled, seeded jalapeño pepper into the blender with the egg, garlic, lemon juice, and canola. Blend, then continue streaming and whisking in the olive oil, as written, in a separate bowl. Season with salt and pepper.
More Flavors To Try!
Chipotle aioli: Add 1 tsp Chipotle chili powder (or 2 Tbsp chipotle in adobo sauce) when you stir in the salt and pepper. Stir to combine. This one has a smoky flavor!
Garlic aioli: Roast a head of garlic: Preheat an oven to 450F, then cut the top of a head of garlic off, exposing the cloves below. Place the head of garlic on a square of tin foil and drizzle with 1 Tbsp olive oil. Wrap tightly with foil, then roast until tender and nutty, about 45 minutes.
Cool completely to room temperature. Do not proceed with warm roasted garlic. Once cooled, add egg, lemon juice, roasted garlic (just squeeze it out of the skin), and canola oil to the blender.Once smooth, continue by streaming in olive oil, whisking the entire time.
Expert Tips
- Use fresh, high-quality ingredients for the best flavor.
- Add the oil slowly and whisk constantly to prevent the aioli from breaking.
- If your aioli does start to break, you can try adding a small amount of Dijon mustard or ice water to help it emulsify.
- Taste the aioli and adjust the seasonings to your liking.
Our Favorite Uses For Aioli
- As a dip for french fries, sweet potato fries, or potato wedges.
- On sandwiches, wraps, or as a final drizzle for pizza.
- Folded into scrambled eggs (trust me!) or drizzled over crab cake benedicts.
- Used in place of tartar sauce or mayonnaise for dishes like lobster rolls, shrimp rolls, tuna salad, or egg salad.
This easy homemade aioli recipe is the stuff of dreams! It’s unbelievably rich, creamy, and has an intense garlic flavor that we simply adore. Be sure to try each version, then let us know what you think by leaving a review and rating below!
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Print Recipe
4.58 from 7 reviews
Creamy Homemade Garlic Aioli
Make my creamy homemade aioli at home in just 5 minutes! Aioli is a rich, creamy condiment made with an egg, fresh lemon juice, garlic, canola oil, and extra virgin olive oil. Use on sandwiches, wraps, as a dip for fries or veggies, or anywhere you'd otherwise reach for mayonnaise. Gluten-free, Dairy-free.
Prep5 minutes mins
Cook0 minutes mins
Total5 minutes mins
Course: Condiment, Sauce
Cuisine: French
Diet: Gluten Free
Keyword: garlic aioli, homemade aioli, jalapeño aioil, tarragon aioli
Servings: 8 servings
Calories: 251kcal
Author: Ari Laing
Ingredients
- 1 large egg
- 4 tsp fresh lemon juice
- 1 garlic clove finely chopped
- ½ cup canola oil or other light, neutral oil, such as grapeseed or canola oil
- ½ cup extra virgin olive oil
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
To make aioli in a food processor: Combine 1 egg, a chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil in the bowl of a food processor fitted with blade attachment. With the machine on, slowly drizzle in ½ cup canola oil until smooth and thick, scraping down the sides as needed. Proceed to step 4.
To make aioli in a personal blender: Combine 1 egg, a chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil in the cup of a personal blender. Process until smooth and thick, about2 minutes. Proceed to step 4.
To make aioli with an immersion blender: Place 1 egg, chopped garlic clove, and 4 tsp lemon juice in the bottom of an immersion blender cup or glass jar that is large enough to fit the blender. Pour ½ cup canola oil on top. Place the immersion blender head into the bottom of the cup, then switch on. As you're blending, slowly lift and lower the immersion blender head until all of the oil is emulsified. Proceed to step 4.
Whisk in the olive oil by hand. Transfer the mixture to a large mixing bowl, then very slowly stream in ½ cup extra virgin olive oil while continuously whisking. If you add the oil in too quickly, it will not emulsify. Do this slowly, a few drops at a time or a slow, steady stream of olive oil, and once it's all incorporated, you'll be rewarded with thick, creamy aioli. Season with ½ tsp Kosher salt and ¼ tsp black pepper. Stir well, then serve immediately or refrigerate.
Notes
- To make tarragon aioli, follow our classic homemade aioli recipe, then add in 2 Tbsp finely chopped fresh tarragon at the same time as you season it with Kosher salt and black pepper. Stir well.
- To make a spicy jalapeño aioli, simply add 1 charred (grilled), seeded jalapeño pepper along with the egg, garlic clove, lemon juice, and canola oil straight into the blender cup. Blend, then continue streaming and whisking in the olive oil, then seasoning with Kosher salt and black pepper.
- To make chipotle aioli, follow the instructions for classic aioli, then add 1 tsp Chipotle chili powder (or 2 Tbsp chipotle in adobo sauce), salt, and black pepper, then stir to combine. This one has a smoky flavor.
- To make roasted garlic aioli: roast a head of garlic. Preheat an oven to 450F, then cut the top of a head of garlic off, exposing the cloves below. Place the head of garlic on a square of tin foil, then drizzle with 1 Tbsp olive oil. Cover tightly with foil, then roast until tender and nutty, about 45 minutes. The most important note is that you have to ensure that the roasted garlic has cooled completely to room temperature before moving on. You cannot make this with hot or even warm roasted garlic. Once cooled, add egg, lemon juice, roasted garlic (just squeeze it out of the skin), and canola oil to the blender. Once smooth, continue by streaming in olive oil, whisking the entire time.
Nutrition
Calories: 251kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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Reader Interactions
Comments
David says
I think I did something wrong cause it doesn’t taste good and has a powerful extra virgin olive oil taste. No garlic and a tiny bit of the lemon.No idea what happened but I am going to try again another time, right now I’m disappointed. More in myself than at this recipe.
Reply
- Tracy says
Easily the best aioli recipe I’ve tried! Thick, rich, and creamy. Will be making again!Reply
- Ari Laing says
So glad you’re loving this! xo, Ari
Reply
