Garlic Aioli Homemade Mayonnaise (Printable)

Rich, garlicky aioli with tangy homemade mayonnaise, ideal for dipping or spreading on sandwiches.

# What You Need:

→ Base

01 - 1 large egg yolk, at room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil, such as 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

# Directions:

01 - Whisk egg yolk, Dijon mustard, and lemon juice in a medium mixing bowl until smooth and beginning to thicken.
02 - Slowly incorporate the oil at first, drop by drop, whisking constantly. Once emulsification begins, stream the remaining oil gradually, whisking vigorously to achieve a thick, glossy texture.
03 - Fold in the finely minced garlic, sea salt, and freshly ground black pepper.
04 - Taste the mixture and adjust salt, pepper, or lemon juice for optimal balance.
05 - Transfer to a jar or bowl, cover tightly, and refrigerate for up to three days.

# Expert Suggestions:

01 -
  • This aioli turns the simplest fry or veggie into a restaurant treat, and you’ll be amazed how much flavor just a few garlic cloves add.
  • It’s the sort of sauce people ask about after tasting, wondering how something so basic can taste so luxurious.
02 -
  • If you add the oil too quickly, the aioli breaks—my arm aches, but slow whisking is the secret.
  • Switching from raw to roasted garlic softened the bite and made the dip more crowd-friendly.
03 -
  • If your aioli splits, adding a spoonful of room temperature water or starting anew with another yolk will save it.
  • Whisk briskly but don’t rush the oil or you’ll lose the creamy magic.
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