Garlic Aioli Homemade Mayonnaise (Printable Version)

A creamy garlic aioli, ideal as a spread or dip for fries, seafood, or veggies. Fresh, zesty taste in minutes.

# What You'll 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

# Step-by-Step Directions:

01 - In a medium mixing bowl, vigorously whisk together the egg yolk, Dijon mustard, and fresh lemon juice until the mixture is smooth and slightly thick.
02 - Slowly add the neutral oil drop by drop at first, whisking constantly. After the mixture begins to emulsify, continue adding oil in a thin, steady stream while whisking vigorously until fully incorporated and glossy.
03 - Stir in the finely minced or grated garlic, sea salt, and several grinds of freshly ground black pepper.
04 - Taste and adjust the seasoning or add additional lemon juice if desired.
05 - Transfer the aioli to a clean jar or serving bowl. Cover and refrigerate for up to 3 days before use.

# Expert Advice:

01 -
  • The fresh garlic lifts the whole dip to another level, making even basic veggies taste decadent.
  • Once you see how fast and easy it comes together, you’ll find excuses to make it all week.
02 -
  • Poor emulsification happens if the oil goes in too fast—I’ve rescued split batches by whisking in an extra yolk.
  • I used to add all the garlic at once, but discovered tasting as you go saves you from lip-numbing intensity.
03 -
  • Warming your bowl slightly makes emulsification easier on chilly days.
  • For the creamiest texture, I use a garlic press for ultra-smooth results.
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