Garlic Aioli: Homemade Classic & Cheater Versions

Why You’ll Love Garlic Aioli: Homemade Classic & Cheater Versions Recipe

This aioli is incredibly flavorful yet simple, combining garlic, lemon, and a smooth emulsion to create a sauce that elevates everything from fries to sandwiches. You can choose between a traditional emulsified version or a quick version with mayo for fuss‑free prep. It’s customizable, rich, and pairs with tons of dishes.

Ingredients

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

Classic Homemade Aioli:
4 cloves garlic
1 teaspoon kosher salt
1 teaspoon lemon zest
2 tablespoons + 2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard (optional)
1 large egg
1 egg yolk
1/2 cup olive oil
1/2 cup vegetable oil (or light‑tasting olive oil)
parsley to garnish (optional)

Cheater Aioli (quick version):
2–3 cloves garlic, smashed and minced
3/4 teaspoon kosher salt
1 teaspoon lemon zest
1–2 tablespoons lemon juice (as desired)
1 cup high‑quality mayonnaise
1/2–1 teaspoon Dijon mustard (optional)
cracked pepper to taste

Directions

Classic Homemade Aioli

1. Smash and mince the garlic, then sprinkle with kosher salt and mash into a paste.

2. Add garlic and salt to a blender or mason jar (for an immersion blender). Add lemon zest and lemon juice, and stir. Let sit 15 minutes to infuse.

3. Add the egg and egg yolk to the lemon‑garlic mixture.

4. With the blender running (or whisking constantly if using a bowl), slowly add the olive and vegetable oils until emulsified and smooth.

5. Season with salt, pepper, and extra lemon or mustard if you like. Garnish with parsley.

Cheater Aioli

1. Smash and mince garlic with salt to make a paste.

2. Add lemon zest, lemon juice, and let sit for 15 minutes.

3. Stir in mayonnaise, Dijon mustard, and cracked pepper. Adjust seasoning to taste.

Servings and timing

Servings: About 8 servings (makes ~1 cup aioli)
Prep time: ~15 minutes
Total time: ~15 minutes

Variations

• Add more lemon juice to make the aioli a little thinner and brighter.

• Spice it up with red pepper flakes or your favorite hot sauce.

• Mix in other fresh herbs like chives or cilantro for different flavors.

• Roast garlic first for a richer sweetness before making the aioli.

Storage/Reheating

Store garlic aioli in an airtight container in the refrigerator. It will keep for about one week. Do not freeze, as freezing can cause the sauce to separate and change texture.

FAQs

How long does homemade aioli last in the fridge?

Homemade aioli will stay fresh for about one week when kept refrigerated.

Can I make this without raw eggs?

Yes! The cheater version uses mayonnaise instead of whole eggs, making it a safer option for those avoiding raw eggs.

Is aioli the same as mayonnaise?

Aioli is similar to mayonnaise but traditionally made with garlic and oil emulsified together; mayo‑based versions are a shortcut.

Can I use roasted garlic instead of raw garlic?

Absolutely — roasting garlic adds sweetness and depth of flavor.

What dishes go well with garlic aioli?

It’s great with fries, grilled meats, roasted veggies, sandwiches, or as a dip for fresh veggies.

Can I adjust the garlic level?

Yes — add more garlic for pungency or less if you prefer a milder taste.

Is aioli served hot or cold?

Aioli is served cold or at room temperature, not heated.

Can I make aioli thinner?

Yes — adding a bit more lemon juice or a teaspoon of water can loosen the texture.

Do I need a blender to make classic aioli?

No — you can whisk by hand, but you must add the oil very slowly while whisking constantly to emulsify.

Can I substitute lemon with lime?

Yes — swapping lime juice and zest gives a fresh twist to the flavor.

Conclusion

This garlic aioli is a wonderfully versatile sauce that brings bright lemon and rich garlic flavor to so many dishes. Whether you go classic and emulsify your own or choose the quick mayo‑based route, you’ll have a delicious condiment perfect for dipping, spreading, and enhancing your meals.