0 from 12 votes
Homemade Garlic Aioli Recipe
Aioli is a homemade garlicky mayonnaise that you can use as a sauce or topping for everything from chicken to fish and seafood as a dip with crudité and as a tasty sandwich spread. This easy garlic aioli is my secret weapon against the mundane.
Prep Time
5 mins
Total Time
5 mins
Servings: 8
Calories: 250 kcal
Course:
Condiments
Cuisine:
French
Ingredients
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 large egg yolk
- 1 cup neutral oil (see note) like Canola or vegetable oil. Olive oil can be used sparingly.
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton's Kosher Salt
- 2 tablespoons fresh squeezed lemon juice
Instructions
- Wet a dish towel and squeeze out the excess water. Place the damp towel on a work surface and put a small bowl on top of it. (This will help keep the bowl in place as you whisk the aioli and pour the oil at the same time.)
- Add the minced garlic, egg yolk and dijon mustard to the bowl and whisk to combine. Very slowly drizzle in the olive oil in a steady stream, whisking in a clockwise direction if you're right handed or counter-clockwise if you're left-handed. Do not change the direction of your whisk.
- As the oil is whisked into the aioli, the mixture will start to emulsify. Continue to drizzle in the oil, whisking the entire time until all of the oil is incorporated.
- Add the salt and lemon juice and whisk to combine. Taste for seasoning and adjust as necessary.
- You can use the aioli as soon as you make it, but if you cover and refrigerate it for a few hours, the flavors will intensify. It will be more garlicky and flavorful.
Cup of Yum
Notes
- Each serving is about 2 tablespoons.
- Note: Straight olive oil can overwhelm the aioli, so I recommend using a blend of 2/3 cup neutral oil and 1/3 cup olive, if you choose to use olive oil. If you want more of a garlicky, lemon flavor, stick with vegetable or canola oil.
- Straight olive oil can overwhelm the aioli, so I recommend using a blend of 2/3 cup neutral oil and 1/3 cup olive, if you choose to use olive oil. If you want more of a garlicky, lemon flavor, stick with vegetable or canola oil.
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
1g
(0%)
Protein
0.4g
(1%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
16g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
153mg
(6%)
Potassium
10mg
(0%)
Fiber
0.1g
(0%)
Sugar
0.1g
(0%)
Vitamin A
31IU
(1%)
Vitamin C
2mg
(2%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 0.4g | 1% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 153mg | 6% |
| Potassium | 10mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.