Why You’ll Love Garlic Aioli: A Classic Lemony Garlic Sauce You’ll Want Everywhere Recipe

This garlic aioli is bold yet balanced — bright from lemon, savory from garlic, and luxuriously smooth. Whether you make it from scratch or the quicker version, it’s versatile enough to dip, spread, or drizzle on all your favorite foods.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Classic homemade aioli typically includes:
garlic
kosher salt
lemon zest
lemon juice
Dijon mustard (optional)
egg and egg yolk
vegetable oil and/or olive oil

The “cheater” version simplifies it with:
garlic
kosher salt
lemon zest and juice
high‑quality mayonnaise
Dijon mustard (optional)

Directions

Classic from‑scratch aioli: Smash and mince garlic with salt to form a paste. Combine with lemon zest, lemon juice, and optional mustard. Let sit so the lemon absorbs garlic flavor. Add the egg and egg yolk, then slowly whisk in oil — either by hand, with a blender, or an immersion blender — until emulsified and creamy.

Cheater mayonnaise aioli: Mince garlic and mix with salt, lemon zest, and lemon juice. Stir in mayonnaise and optional mustard until smooth. Taste and adjust seasoning. Chill briefly to let flavors meld.

Servings and timing

This garlic aioli recipe makes about 8 servings (approximately 1 cup).
Prep time: Around 15 minutes whether you make it from scratch or use the simpler version.

Variations

You can customize your aioli with:
• Extra lemon for brightness
• Red pepper flakes or cayenne for heat
• Fresh herbs (like parsley or cilantro)
• Roasted garlic instead of raw for a milder flavor

Storage/Reheating

Store leftover aioli in an airtight container in the refrigerator for up to about 1 week. It’s a cold sauce — do not heat it, as warming can break the emulsion and cause separation.

FAQs

What’s the difference between aioli and mayonnaise?

Aioli is traditionally an emulsion of garlic and oil — often with egg added for stability — giving it a stronger garlic taste. Mayonnaise uses neutral oil and egg but no garlic.

Can I make aioli without raw egg?

Yes — use a cheater version with store‑bought mayonnaise (which contains pasteurized egg) to avoid raw eggs.

How can I soften the raw garlic flavor?

Roasting the garlic before blending mellows its bite and gives a sweeter flavor.

What foods go well with garlic aioli?

Aioli pairs beautifully with fries, roasted veggies, sandwiches, grilled meats, and more.

Do I have to chill aioli before serving?

Chilling isn’t required, but resting it for 30 minutes helps the flavors develop.

Why did my aioli separate?

If oil is added too quickly or the mixture isn’t whisked continuously, the emulsion can break. Take your time adding oil.

Can I use olive oil only?

Yes — traditional aioli uses olive oil, but mixing with a neutral oil can temper the flavor for some tastes.

Is aioli gluten‑free?

Plain homemade aioli is gluten‑free if all ingredients used are gluten‑free.

Can I make this vegan?

Yes — substitute vegan mayonnaise and adjust seasonings accordingly for a garlic vegan aioli.

How long can I keep aioli in the fridge?

Homemade aioli generally lasts about 5–7 days refrigerated.

Conclusion

Garlic aioli is a timeless, rich sauce that enhances everyday meals with bright lemon and deep garlic flavor. Whether you make it from scratch or take the shortcut with mayo, it’s simple to prepare and endlessly adaptable. Serve it with fries, burgers, veggies, or anything that benefits from a creamy, savory punch. Enjoy discovering your favorite way to use it!