Easy Homemade Garlic Aioli: Creamy & Quick (Print Version)
Whip up easy homemade garlic aioli with simple ingredients. My quick recipe and personal tips for a flavorful sauce you'll adore.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 10 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
1 large fresh egg yolk
02 -
¾ cup neutral oil (like canola, grapeseed, or light olive oil)
→ Flavor Powerhouses
03 -
2-3 fresh garlic cloves, minced very fine
04 -
1 teaspoon Dijon mustard
→ Acid & Seasoning
05 -
1 tablespoon fresh lemon juice
06 -
¼ teaspoon fine sea salt, or to taste
# Instructions:
01 -
Alright, first things first, let's get that garlic ready for our homemade garlic aioli. Mince those cloves really, really fine. You want almost a paste, honestly. Then, in a medium-sized bowl, whisk together your egg yolk, minced garlic, Dijon mustard, and a pinch of salt. It should look a bit pale yellow and smell wonderfully pungent already. This is where the magic starts, and where I always get excited, feeling that anticipation for the creamy goodness to come!
02 -
Now, for the part that requires a little patience, but trust me, it's worth it for a creamy aioli. Slowly, and I mean *slowly*, begin to drizzle in your neutral oil, drop by drop, while continuously whisking. This is where I messed up big time my first go-round! If you pour too fast, it'll break, and you'll have a sad, separated mess. Keep whisking, watching as the mixture starts to thicken ever so slightly. It's a beautiful transformation, honestly.
03 -
As you continue to whisk, you'll notice the mixture getting noticeably thicker and paler. Once you've added about a quarter of the oil, you can start to pour a little faster, but still in a thin, steady stream. Your arm might get a bit tired here, but don't give up! I often switch hands, or sometimes I'll even recruit a family member for a whisking relay race. You're aiming for a luscious, creamy texture for your easy homemade garlic aioli.
04 -
Once all the oil is incorporated and you have a thick, glossy aioli, it’s time to add the lemon juice. Pour it in and whisk it well. This step is crucial for balancing the richness and really making the garlic flavors pop. Taste it! Does it need more salt? A little more lemon for zing? This is your aioli, so adjust it to *your* preference. I always taste it on a little piece of bread to get the full effect.
05 -
Give your homemade garlic aioli one final, vigorous whisk to ensure everything is perfectly combined and beautifully smooth. At this point, it should be thick enough to coat the back of a spoon without dripping off too quickly. Transfer your glorious creation to an airtight container. I usually give it a little tap on the counter to settle any air bubbles, then pop it in the fridge. Chilling it helps the flavors meld and deepen, making it even more delicious.
06 -
While your aioli is chilling, you can start thinking about all the delicious things you're going to put it on! After about 30 minutes, pull it out. It should be even thicker and the garlic flavor will have settled in nicely. Give it a gentle stir before serving. It should look wonderfully creamy, smell richly of garlic and lemon, and taste absolutely divine. Honestly, it makes everything better, from roasted veggies to a simple sandwich. Enjoy your homemade garlic aioli!
# Notes:
01 -
Whisking technique is crucial; start with a slow, steady drizzle of oil.
02 -
It keeps for 5-7 days in the fridge; definitely don't freeze it, it separates.
03 -
White wine vinegar can substitute lemon in a pinch, but fresh lemon is vastly superior.
04 -
This aioli is amazing with roasted potatoes or as a burger spread, trust me!
# Tools You'll Need:
01 -
Whisk
02 -
medium mixing bowl (or immersion blender/food processor)
03 -
airtight container
# Nutrition Facts (Per Serving):
Calories: 180 Calories
Total Fat: 19g
Total Carbohydrate: 1g
Protein: 0.5g