Garlic Aioli Homemade Mayonnaise (Printable Version)

Smooth garlic aioli blends fresh ingredients for dips, spreads and Mediterranean meals. Easy, flavorful, ready in minutes.

# Components:

→ 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 oil)

→ Flavorings

05 - 2 to 3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# Preparation steps:

01 - Combine the egg yolk, Dijon mustard, and lemon juice in a medium bowl. Whisk thoroughly until the mixture is smooth and slightly thickened.
02 - Add the oil drop by drop, whisking constantly to initiate emulsification. Once thickening begins, pour the remaining oil in a slow, steady stream while whisking vigorously.
03 - Stir in the minced garlic, sea salt, and a few grinds of freshly ground black pepper to the emulsion.
04 - Taste and adjust seasoning or lemon juice for desired flavor balance.
05 - Transfer the mixture to a jar or bowl, cover, and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • This aioli is so irresistibly creamy, you'll want to dip everything in it.
  • The fresh garlic kick and the silky texture make it a surprising favorite even for simple snacks.
02 -
  • Adding the oil too quickly is a surefire way for the emulsion to break—don't rush this step!
  • Switching to a garlic microplane instead of mincing transformed the aioli from chunky to perfectly smooth.
03 -
  • If the aioli splits, gradually whisk in a spoonful of cold water to rescue it.
  • Don't skimp on fresh lemon—its brightness is what makes the flavor pop.
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