My easy aioli recipe is made with an immersion blender, a much easier way to get that perfect, creamy consistency. Whip up this easy garlic aioli sauce to dip, schmear, and top any dish. It's a creamy sauce that packs a ton of flavor with fresh lemon and punchy garlic and goes well with just about anything!
I brought you guys this recipe for aioli 5 whole years ago...man, does time fly.
Of course, now I'm updating the post to better serve y'all. Process shots, information on aioli, the works. I hope y'all like it!
Aioli is one of my favorite condiments, it works with almost anything and you can make so many different variations of it to suit burgers, crab cakes, lobster rolls, sandwiches, or dip fries into.
So this version of aioli is basically a garlic mayo, but made with fresh, simple ingredients with more flavor from the olive oil and strong garlic flavor from pressed garlic. It's a savory sauce that just improves everything, simple yet so bold.
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What is Aioli?
Nowadays, aioli is thought of as a fancier mayonnaise, but traditional aioli was created with crushed fresh garlic in olive oil, smashed in a mortar and pestle until a paste forms. This version is now called an allioli.
The allioli was difficult to keep for restaurants, it would break constantly. The addition of the egg yolk emulsified the mixture so it stayed together. This also made it stable enough to hold extra ingredients like chipotle peppers, fresh herbs, and more.
The main difference between this aioli and a regular mayonnaise is that aioli is made with olive oil and can be made without an acid, while mayo is made with canola oil and white vinegar.
Most store-bought mayonnaise is also 'watered down' -pun intended- with actual water and other ingredients, which is why most of them are an off-white color.
Equipment
immersion blender or food processor - My immersion blender comes in clutch here. It not only whips up the oil, but also breaks down the garlic and blends it into the aioli.
Garlic press - This crushed the garlic through tiny holes, which gives us a strong garlic flavor.
Aioli Ingredients
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
This is a basic lemon garlic aioli, but it really is also a base for adding many different flavors so go wild!
Olive oil - For aioli, you want the fruity flavor of extra-virgin olive oil. This is the best time to use that amazing unfiltered olive oil you got from the specialty store.
Garlic cloves - raw garlic has a stronger, spicier taste than sauteed or roasted garlic.
Raw egg yolks - Because aioli is made with raw eggs you want to get them as fresh as possible. If you've got a friend with chickens, go make a deal!
Fresh lemon juice - not only does this cut through the richness of the oil and the yolks, but it also helps 'activate' the egg yolks' thickening powers.
Kosher Salt and Black pepper - don't tell my chef from culinary school that I'm using black pepper in my aioli. I just like it better than white pepper, honestly.
Instructions
Step 1 | place everything but the oil into a small bowl, a wide mouth jar, or in this case, measuring cup. You can also do this in a food processor.
Step 2 | blend the ingredients until the egg yolks begin to look lighter in color and the garlic is cut down much smaller.
Step 3 | add in the oil and blend everything together until you have smooth, thick, and creamy aioli! Give a taste text and
Step 4 | serve with anything you would use mayo for, and keep in the fridge for a week!
Variations, Substitutions, and Pro Tips
Don't want the flavor that extra virgin olive oil flavor? Use a more neutral oil like avocado oil, vegetable oil, or canola oil.
Room temperature egg yolks work best to make the aioli thick and creamy.
Got those green sprouts in your garlic? Remove them. They have a bitter flavor.
Can't handle raw garlic? Make roasted garlic aioli instead with a roasted head of garlic, which is mild, mellow, and delicious!
How to Serve Garlic Aioli
Drizzle over tacos.
Use as a dip with homemade french fries or sweet potato fries.
Toss with luscious lobster to make Maine-style lobster rolls!
Use in crab cakes for great flavor.
Storage Instructions
Keep your aioli in an airtight container so it keeps that creamy texture. It'll be good for a week in the fridge.
More Amazing Sauces and Spreads
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Easy Garlic Aioli from Scratch
Ingredients
- 1-2 garlic cloves, pressed or minced
- Pinch of kosher salt
- Juice of ½ lemon
- 2 fresh egg yolks, at room temperature
- 1 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place the 2 pressed garlic cloves, 2 egg yolks, ¼ teaspoon kosher salt, and juice of ½ a lemon into a measuring cup or wide-mouth mason jar for an immersion blender or the bowl of a food processor, if using.
- Blend the egg yolk mixture together for about 30 seconds to activate the thickening qualities in the yolks.
- Pour in the olive oil, then blend with the immersion blender (move the blender up and down in the jar or food processor to get the oil well incorporated) for a minute, then check on the consistency. It should be smooth, creamy, and thick, like a slightly-loose mayonnaise.
- Give a taste, and season with kosher salt and black pepper to taste.
- Keep the garlic aioli in an airtight container in the fridge for up to a week.
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