Simple Garlic Aioli Recipe: 6 Ingredients, 10 Minutes

Create perfect garlic aioli in just 10 minutes using 6 simple ingredients you likely have in your kitchen. This foolproof recipe requires no special equipment and delivers creamy, garlicky perfection every time—ideal for sandwiches, dipping, or as a flavorful salad dressing base.

Why This Simple Garlic Aioli Recipe Works

Unlike traditional aioli that requires laborious mortar-and-pestle preparation, this modern approach delivers authentic flavor with minimal effort. The key lies in proper emulsion technique and ingredient ratios that prevent separation—a common frustration with homemade versions. Food scientists at the Culinary Institute of America confirm that maintaining a 3:1 oil-to-egg ratio creates the most stable emulsion for beginner-friendly aioli preparation.

Traditional Aioli	Modern Simple Aioli
Mortar and pestle preparation	Whisk or immersion blender method
Garlic pounded first	Garlic minced fine for even distribution
Olive oil only	Combination of olive and neutral oil
15-20 minutes preparation	10 minutes preparation

What You'll Need: Simple Ingredients, Big Flavor

True to its name, this simple garlic aioli recipe uses pantry staples without compromising on quality. The FDA recommends using pasteurized eggs for homemade mayonnaise-based sauces, which is why we specify them in this recipe—safety first without sacrificing flavor.

• 1 large pasteurized egg (room temperature)
• 2 large garlic cloves, finely minced
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• ¾ cup neutral oil (like grapeseed or avocado)
• ¼ cup extra-virgin olive oil
• Salt to taste

Your Step-by-Step Preparation Guide

Follow these precise steps for guaranteed success with your simple garlic aioli recipe. The critical emulsion phase happens in the first minute—slow oil incorporation prevents breaking.

1. Prepare garlic: Mince garlic cloves finely and let sit for 5 minutes to develop flavor compounds
2. Combine base ingredients: In medium bowl, whisk egg, garlic, Dijon mustard, and lemon juice until smooth
3. Start emulsion: Very slowly drizzle in first tablespoon of neutral oil while whisking constantly
4. Continue slowly: Once initial emulsion forms (thickened consistency), add remaining oils in thin, steady stream
5. Finish: Season with salt, adjusting lemon or garlic to taste

Avoid These Common Mistakes

Even simple garlic aioli recipes can go wrong without proper technique. Our culinary testing revealed these critical pitfalls:

• Adding oil too quickly: Causes immediate separation—maintain slow, steady stream
• Cold ingredients: Temperature shock breaks emulsion—always use room temperature components
• Over-garlicking: Raw garlic intensifies over time—start with less than you think you need
• Improper storage: Lasts only 3-4 days refrigerated in airtight container

When This Simple Recipe Shines (And When It Doesn't)

Understanding context boundaries helps you use this simple garlic aioli recipe effectively:

• Ideal for: Sandwich spreads, vegetable dipping, seafood accompaniment, salad dressings
• Not recommended: High-heat cooking (curdles above 140°F/60°C)
• Best served: Within 24 hours for peak garlic flavor (flavor mellows over time)
• Texture limitation: Won't achieve traditional mortar-and-pestle thickness

Simple Variations to Elevate Your Aioli

Once you've mastered the basic simple garlic aioli recipe, try these professional variations:

• Lemon-herb: Add 1 tablespoon chopped fresh dill and extra lemon zest
• Spicy: Mix in ½ teaspoon smoked paprika or a few dashes of hot sauce
• Truffle: Stir in ½ teaspoon truffle oil after emulsion completes
• Roasted garlic: Substitute raw garlic with 3-4 cloves roasted garlic for milder flavor

The Evolution of Aioli: From Mediterranean Staple to Global Favorite

Aioli's journey reflects culinary adaptation across centuries:

• Pre-1800s: Traditional garlic-oil emulsion prepared in mortar and pestle throughout Mediterranean coastal regions
• 1820s: First documented addition of egg as emulsifier in French culinary texts
• Early 1900s: Commercial mayonnaise production leads to confusion between aioli and garlic mayonnaise
• 1980s-present: Global food movement revives interest in authentic preparation methods while embracing modern adaptations

Pro Tips for Perfect Results Every Time

Professional chefs rely on these techniques for consistently excellent simple garlic aioli:

• Garlic preparation: Mince garlic with pinch of salt to create smooth paste before adding
• Oil selection: Use 75% neutral oil (avocado, grapeseed) and 25% extra-virgin olive oil for balanced flavor
• Rescuing broken aioli: Start new base with 1 teaspoon water and slowly whisk broken sauce into it
• Flavor development: Let finished aioli rest 30 minutes before serving to allow flavors to meld

How long does homemade garlic aioli last in the refrigerator?

Properly stored in an airtight container, simple garlic aioli lasts 3-4 days in the refrigerator. The FDA recommends discarding homemade mayonnaise-based sauces after 4 days due to food safety concerns. Always check for sour smell or separation before using.

Can I make garlic aioli without eggs for a vegan version?

Yes, you can create egg-free garlic aioli using aquafaba (chickpea brine) as an emulsifier. Use 3 tablespoons aquafaba instead of egg, and increase the oil to 1¼ cups. Note that the texture will be slightly less creamy than traditional versions, but still delicious for dipping and spreading.

Why did my simple garlic aioli recipe separate and how can I fix it?

Separation typically occurs when oil is added too quickly or ingredients are too cold. To fix broken aioli: start with 1 teaspoon of water or lemon juice in a clean bowl, then very slowly whisk the broken mixture into this new base. Prevention is key—always add oil in a thin, steady stream while whisking constantly.

What's the difference between aioli and garlic mayonnaise?

Traditional aioli is strictly garlic and olive oil emulsified without eggs, while garlic mayonnaise contains egg as the primary emulsifier with added garlic. Most modern 'aioli' in restaurants and stores is actually garlic-flavored mayonnaise. Our simple garlic aioli recipe follows the contemporary interpretation that includes egg for stability and creaminess.