Garlic Aioli Homemade Mayonnaise (Printable Page)

Creamy, garlicky aioli ready in minutes. Perfect for dips, sandwiches, and Mediterranean cuisine.

# 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

# Step-by-Step Guide:

01 - Whisk together the egg yolk, Dijon mustard, and fresh lemon juice in a medium mixing bowl until smooth and slightly thickened.
02 - Slowly add the neutral oil drop by drop while whisking constantly. Once the mixture begins to emulsify, continue adding the oil in a thin, steady stream, whisking vigorously until thick and glossy.
03 - Stir in the minced garlic, sea salt, and freshly ground black pepper. Blend until evenly distributed.
04 - Taste and refine the seasoning or increase the lemon juice as preferred.
05 - Transfer the mixture to a jar or bowl, cover tightly, and refrigerate for up to three days.

# Expert Tips:

01 -
  • It's richer and silkier than anything store-bought, and you can tailor the garlic intensity to your mood.
  • It quickly elevates everything from simple fries to grilled vegetable platters and seafood dinners.
02 -
  • Once I rushed the oil, and the mixture split—patience with the whisk is not optional.
  • Using room temperature ingredients was a game changer for making the aioli perfectly creamy.
03 -
  • Never stop whisking, especially when adding oil—it's what keeps everything together.
  • Letting the garlic sit in the lemon juice for a minute mellows its bite beautifully.
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