Learn how to make Homemade Aioli with variations that are sure to bring incredible flavor to your favorite sandwiches or burgers, are perfect for dipping fries, chicken tenders, and meatballs, and can even be used to marinate meats before grilling!
If I am being completely honest, I feel like such a gourmet whenever I order something off a menu that has aioli on it. Its silly, I know, when in reality, aioli is pretty much just a fancy name for what is essentially just flavored mayonnaise, thinned out a bit with a little acid like lemon juice and with fresh herbs or spices stirred in.
If you look up aioli recipes online, you will find lots of recipes that basically tell you to do just that – stir in a few extra ingredients to a cup of mayo and call it good.
But trust me, homemade aioli made from scratch is so, so, so much better. This classic aioli recipe is one of those things where you can really taste the freshness and quality of the ingredients and it literally comes together in just minutes. This garlic aioli recipe is my go-to base recipe with plenty of variations so you can change up the flavor to your liking.
Emulsified oil-based condiments—like mayonnaise, aioli, even vinaigrette—will break in the freezer and the result will not at all resemble what you first intended to freeze. Just don’t do it.
How to Make Aioli
Add the raw egg yolks to your food processor or blender along with the minced raw garlic, dry mustard, salt, and lemon juice. With the blades running, slowly drizzle the olive oil into the egg yolks in a thin stream over a period of 1-2 minutes.
The liquid will gradually emulsify as the steady stream of olive oil incorporates into the egg yolks creating a thick, creamy aioli.
Add additional mix-ins like herbs, spices, etc. and pulse to combine.
Aioli will keep in the fridge for about 1-2 weeks in an airtight container. Dont leave it out at room temperature for longer than 1-2 hours.
What is aioli sauce made of?
At its simplest, an aioli recipe starts with egg yolks and olive oil which is seasoned with a little lemon juice, a generous pinch of salt, maybe a little dijon mustard, and most often garlic. The two liquids are emulsified together so they dont separate over time.
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Egg yolks
- Extra virgin olive oil
- Fresh garlic – This is one instance where garlic powder just wont do. Even purchased garlic paste doesnt have the same impact. For really great garlic flavor you should buy a bulb of garlic and peel and mince a few large garlic cloves.
- Kosher salt
- Fresh lemon juice – This is my secret ingredient for keeping this easy aioli recipe bright and fresh tasting without turning it lemony. If you want even more lemon flavor, be sure to zest your lemon first and add that to your base.
QUICK & EASY AIOLI RECIPE
FAQ
How long will aioli last in the refrigerator?
Is aioli just garlic mayonnaise?
Can aioli be frozen?
That’s because Aioli can’t be frozen no matter how long it’s left in the freezer. When you put it in the freezer with the intention to freeze it you will end up destroying its structure It starts to deteriorate, losing its taste and appearance. This can go in the fridge but never in the freezer. Just don’t try it because it doesn’t work out well.
How do you make aioli sauce?
Traditionally, aioli is a thick, creamy sauce that is made by emulsifying olive oil with lots of garlic. This method can be a little tricky as the emulsification can “break” quite easily, so many home cooks (and even restaurants), rely on mayonnaise as the base and add garlic, spices, and other ingredients to flavor it.
Can you freeze sauce?
Label Each Portion: If you’re using a single large container to freeze multiple portions, consider freezing the sauce in ice cube trays or silicone molds. Once frozen, pop out the portions and transfer them to a labeled resealable plastic bag. Avoid Overcrowding: When freezing individual portions, place them on a baking sheet initially.
How long does garlic aioli last?
For your garlic type to last over three days you need to keep it in a sealed jar and put it in the fridge For it to be well preserved so you can rest assured of your Aioli lasting for up to 4 days. Garlic type is best prepared in small quantities and used up because the more you leave it the more it becomes filled with garlic flavor.