Easy Homemade Aioli: Silky Garlic Mayo for Everything (Print Version)

Whip up creamy, rich easy homemade aioli in minutes! This simple garlic mayo recipe transforms any dish. So much better than store-bought.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 10 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 large egg yolk, room temperature
02 - 1 cup neutral oil (like grapeseed, canola, or light olive oil)

→ Flavor Boosters

03 - 2-3 cloves fresh garlic, minced very fine
04 - 1 tablespoon fresh lemon juice

→ Essential Seasoning

05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon black pepper, or to taste

# Instructions:

01 - First things first, get everything ready. I usually grab my immersion blender and a tall, narrow jar—this is key for success! Make sure your egg yolk is at room temperature; it helps with emulsification, honestly. I used to forget this and wonder why my aioli was being so stubborn. Seeing all the ingredients lined up really helps me feel organized, even if the rest of my kitchen is chaos.
02 - Drop your egg yolk, minced garlic, Dijon mustard, and lemon juice into your blender jar. Add a good pinch of salt and a dash of pepper. Give it a quick pulse with the immersion blender to combine. You'll see it start to look like a pale, slightly thick paste. This is where the magic begins, honestly. Don't worry if it looks a little clumpy; we're just getting acquainted.
03 - This is where patience is your superpower. With the immersion blender running on low, very, very slowly drizzle in the neutral oil. I mean, a tiny, thin stream. Like a single tear, almost! If you go too fast, it will break, and you'll have a sad, oily mess, trust me, I've been there. You'll see it start to thicken and turn creamy right before your eyes – it's so satisfying!
04 - As you continue to drizzle in the oil, keep that blender running. Once all the oil is incorporated, continue blending for another 30-60 seconds, or until your easy homemade aioli is thick, glossy, and beautifully emulsified. It should look like a luxurious, pale yellow mayonnaise. The smell of fresh garlic will be intoxicating, honestly, it always gets me excited!
05 - Now for the best part! Grab a small spoon and taste your creation. Does it need more salt? A little more lemon juice for brightness? Perhaps another tiny whisper of garlic? Adjust to your preference. This is your aioli, make it sing! I usually add a bit more lemon because I love that zing.
06 - Once you're happy with the flavor, transfer your glorious easy homemade aioli to a clean airtight container. It's ready to be slathered on everything! It should be thick enough to hold its shape, creamy, and have that unmistakable garlicky aroma. Honestly, it's so much better than anything from a jar; you'll wonder why you didn't make it sooner.

# Notes:

01 - The secret to perfect aioli is adding the oil *super* slowly, almost drop by drop, especially at the start.
02 - Store your aioli in an airtight jar in the fridge for up to 3-4 days; it doesn't freeze well at all.
03 - If you're out of fresh lemons, a tiny splash of white wine vinegar can work for acidity, but fresh lemon is always best.
04 - Serve this easy homemade aioli with crispy oven-baked fries or slather it on a juicy burger for an instant upgrade.

# Tools You'll Need:

01 - Immersion blender
02 - tall narrow jar
03 - measuring spoons/cups

# Nutrition Facts (Per Serving):

Calories: 150-200
Total Fat: 15-20g
Total Carbohydrate: 1-2g
Protein: 1-2g

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