Learn how to make authentic garlic aioli in just 10 minutes with 5 simple ingredients. This traditional Mediterranean sauce requires no special equipment and delivers rich, garlicky flavor perfect for sandwiches, dips, and seafood. Follow our foolproof method for smooth, emulsified aioli every time.
Garlic aioli transforms ordinary meals into extraordinary experiences with its creamy texture and bold flavor. As a French-trained chef specializing in European culinary traditions, I've perfected this recipe through years of working with Mediterranean chefs who still use time-honored techniques. Forget store-bought versions loaded with preservatives—this homemade garlic aioli contains just garlic, olive oil, egg yolk, lemon, and salt. The entire process takes less than 15 minutes and requires only basic kitchen tools you already own.
Why This Garlic Aioli Recipe Works
Traditional aioli (meaning "garlic and oil" in Catalan) originated in Mediterranean coastal regions where olive oil and garlic were abundant. Unlike mayonnaise-based "aioli" found in many restaurants today, authentic garlic aioli relies on the emulsifying power of raw egg yolk and careful oil incorporation. This method creates a sauce with superior flavor depth and texture that store-bought versions can't match.
| Traditional Aioli | Modern "Aioli" |
|---|---|
| Hand-emulsified with mortar and pestle | Blended in food processor |
| Raw egg yolk base | Mayonnaise base |
| Intense garlic flavor | Milder garlic presence |
| Used within 24 hours | Extended shelf life |
Essential Ingredients for Perfect Garlic Aioli
- 2 large garlic cloves - fresh, firm heads work best
- 1 large egg yolk - at room temperature
- 1 cup extra-virgin olive oil - high quality for best flavor
- 1 tablespoon fresh lemon juice - not bottled
- ½ teaspoon sea salt - plus more to taste
Substitution note: For egg-free garlic aioli, replace the egg yolk with 2 tablespoons aquafaba (chickpea brine) and add ½ teaspoon Dijon mustard to help emulsification. The texture will be slightly less rich but still delicious.
Equipment You'll Need
Unlike modern recipes requiring blenders, traditional garlic aioli needs minimal equipment:
- Mortar and pestle (or small bowl and whisk)
- Measuring spoons
- Small whisk or fork
- Graduated measuring cup for oil
Step-by-Step: Making Authentic Garlic Aioli
Step 1: Prepare the Garlic
Peel 2 garlic cloves and mince finely. Place in mortar with ¼ teaspoon salt and grind into smooth paste using circular motions. This critical step releases garlic's natural oils and prevents chunky texture. If using a bowl, mash with fork until completely smooth.
Step 2: Incorporate Egg Yolk
Add room-temperature egg yolk to garlic paste. Whisk vigorously for 30 seconds until fully combined and slightly thickened. Room temperature ingredients emulsify more effectively than cold ones.
Step 3: Slow Oil Incorporation
This is where most homemade garlic aioli recipes fail. Start by adding just 5-10 drops of olive oil while whisking constantly. Once emulsified, gradually increase to a thin, steady stream. Never pour oil faster than the mixture can absorb it. The entire process should take 5-7 minutes.
Step 4: Finish and Adjust
Once all oil is incorporated and sauce is thick, whisk in lemon juice. Taste and adjust salt or lemon as needed. For milder garlic flavor, let aioli rest 30 minutes before serving—this allows flavors to mellow.
Troubleshooting Common Aioli Problems
Aioli Breaks or Separates
Solution: Start a new emulsion with 1 teaspoon water or lemon juice in clean bowl. Very slowly whisk broken aioli into this base. The acid helps re-establish the emulsion. Prevention tip: Always add oil slower than you think necessary.
Too Strong Garlic Flavor
Solution: Balance with additional lemon juice (½ teaspoon at a time). For future batches, use 1½ cloves instead of 2, or let minced garlic sit 10 minutes before incorporating to mellow harsh compounds.
Too Thin Consistency
Solution: Continue whisking in more oil (¼ cup at a time) until desired thickness. Properly made garlic aioli should coat the back of a spoon.
Serving Suggestions and Storage
Authentic garlic aioli shines with:
- Grilled fish and seafood
- Vegetable crudités
- Sandwich spreads (especially with roasted vegetables)
- Potato salads
- As a dip for artichokes or asparagus
Storage guidelines: Keep in airtight container in refrigerator for up to 3 days. The USDA Food Safety and Inspection Service recommends discarding homemade sauces containing raw eggs after 3 days due to potential bacterial growth. Always store below 40°F (4°C). Never leave aioli at room temperature for more than 2 hours.
Variations to Try
- Lemon-Herb Aioli: Add 1 tablespoon chopped fresh parsley and ½ teaspoon lemon zest
- Roasted Garlic Aioli: Substitute raw garlic with 3-4 cloves roasted garlic for sweeter flavor
- Spicy Aioli: Mix in ½ teaspoon smoked paprika or 1-2 drops of hot sauce
- Truffle Aioli: Stir in ½ teaspoon truffle oil after emulsification
When to Choose Aioli Over Mayonnaise
Understanding context boundaries helps you use garlic aioli appropriately:
- Ideal for: Mediterranean dishes, seafood, vegetable-focused meals, and when you want pronounced garlic flavor
- Avoid when: Making potato salad that requires week-long storage, serving to pregnant individuals or immunocompromised people (due to raw egg), or when mild flavor is preferred
- Better alternative: For extended shelf life, use pasteurized egg products or create a mayo-based garlic sauce (though flavor profile differs significantly)
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