Garlic Aioli Homemade Mayonnaise (Printable)

Silky garlic aioli blended by hand with lemon and mustard, ideal for dipping or sandwich use.

# What You'll Need:

→ 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)

→ Flavorings

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

# How-To Steps:

01 - In a medium bowl, whisk together egg yolk, Dijon mustard, and lemon juice until the mixture is smooth and slightly thickened.
02 - Begin adding neutral oil very slowly, a few drops at a time, while whisking constantly. When the mixture begins to thicken and emulsify, add the remaining oil in a thin, steady stream, whisking vigorously throughout.
03 - Stir in finely minced garlic, sea salt, and a few grinds of black pepper. Continue to mix until well combined.
04 - Taste and adjust seasoning or add more lemon juice as desired.
05 - Transfer aioli to a jar or bowl, cover, and refrigerate for up to 3 days.

# Top Tips:

01 -
  • A creamy, fresh aioli ready in just 10 minutes without any cooking.
  • Uses simple, fresh ingredients for an authentic Mediterranean flavor.
  • Versatile condiment suitable for dipping, spreading, or drizzling.
  • Vegetarian and gluten-free, fitting various dietary needs.
02 -
  • Use room temperature egg yolk for a smoother emulsion.
  • Add the oil very slowly at first to prevent the aioli from breaking.
  • Adjust garlic quantity based on your pungency preference.
  • Store aioli refrigerated and consume within 3 days for best freshness.
Go Back