Garlic Aioli Homemade Mayonnaise (Printable)

Creamy aioli blends garlic, lemon, and Dijon for perfect dip or spread. Mediterranean flavors, easy preparation.

# What You'll 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

# Directions:

01 - Combine egg yolk, Dijon mustard, and lemon juice in a medium bowl. Whisk until the mixture is smooth and begins to thicken.
02 - Drizzle oil gradually, starting drop by drop and whisking constantly. As the mixture thickens, pour oil in a thin, steady stream while continuously whisking, ensuring stable emulsion.
03 - Mix in minced garlic, sea salt, and several turns of freshly ground black pepper. Stir thoroughly to integrate flavors.
04 - Taste the aioli and adjust with more lemon juice, salt, or pepper if required.
05 - Transfer finished aioli to a clean jar or bowl, cover, and refrigerate for up to three days.

# Expert Tips:

01 -
  • You’ll never want store-bought mayonnaise again after tasting the fresh, garlicky lift of homemade aioli.
  • The recipe is endlessly adaptable, and every batch brings its own personality—no two come out quite the same.
02 -
  • If you rush the oil pouring, the aioli may split and never thicken—patience really pays.
  • Switching to roasted garlic instead of raw makes the dip far less aggressive and crowd-friendly.
03 -
  • Whisking steadily instead of quickly helps the aioli emulsify without splitting.
  • The best aioli comes from quality oil and fresh garlic—these two truly make the difference.
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