Rich, Creamy Garlic Aioli Sauce
If you’ve never made homemade aioli before, get ready to fall in love with this rich, thick, and creamy condiment! With a bold garlic flavor and silky texture, aioli is the perfect addition to everything from burgers or Parisian steak frites to seafood and roasted vegetables. Best of all, this easy aioli recipe comes together in just 5 minutes with 5 ingredients — I actually start it in a blender, just like with hollandaise sauce.
What Is Aioli?
Aioli is a garlicky, creamy emulsion similar to mayonnaise but with extra virgin olive oil and fresh garlic, giving it a more robust and slightly peppery flavor. Traditional aioli is made by emulsifying garlic and olive oil, but modern versions often include egg yolks and a neutral oil, like canola, for a more stable and smooth consistency.
There’s no denying that restaurant-worthy sauces can elevate any dish. Once you’ve mastered aioli, try making lemon beurre blanc (perfect for seafood) or a classic remoulade sauce next!
Fresh Herbs Optional, But Highly Recommended
One of my all-time favorite additions is fresh tarragon, a totally under appreciated herb! Tarragon aioli goes well with practically everything and has a bright, herbaceous flavor. I use it on club sandwiches with turkey — it’s the perfect condiment!
Aioli vs Mayonnaise: While both are made with eggs and oil, aioli has extra virgin olive oil and lemon juice. Mayonnaise, by contrast, is made with neutral oil and vinegar. Aioli also has a stronger garlic flavor than mayonnaise.
Jump to Recipe
Easy Instructions
Making aioli from scratch is really simple!
- Blend the base – In a blender or food processor, combine the egg, garlic, lemon juice, and canola oil. Blend for about 30 seconds until the mixture becomes thick and creamy.
- Slowly add olive oil – Transfer the mixture to a large bowl, then slowly drizzle in the olive oil, whisking constantly, until fully emulsified and smooth. Taste and adjust seasoning. Use immediately or refrigerate in an airtight container for up to 4 days.
Flavor Variations
Elevate your homemade aioli with these delicious mix-ins:
- Spicy Sriracha aioli — Add 1-2 teaspoons sriracha or hot sauce.
- Herb aioli — Blend in fresh basil, parsley, or dill.
- Truffle aioli — Stir in a drizzle of truffle oil.
- Smoky chipotle aioli — Mix in ½ teaspoon smoked paprika and a teaspoon of adobo sauce.
Storage
Store leftover aioli in a tightly sealed container in a refrigerator for up to 4 days. No need to worry about the aioli breaking or changing color. If anything, you might need to give it a stir before serving to help loosen it up. Discard aioli after 4 days. The raw egg gives this sauce a shorter shelf-life than mayonnaise.
Freezing is not recommended, as the emulsion may break when thawed.
Why Did My Aioli Break?
Aioli can break if the oil is added too quickly or if the mixture is not emulsified properly. To prevent aioli from breaking, make sure to add the oil slowly and whisk constantly. You can also add a small amount of Dijon mustard to the mixture to help it emulsify.
Chef-Tested Tips!
- Add the oil slowly and whisk constantly to prevent the aioli from breaking.
- If your aioli does start to break, you can try adding a small amount of Dijon mustard or ice water to help it emulsify.
How To Use Aioli
Aioli pairs beautifully with so many dishes! Try it with:
- Burgers & Sandwiches — A gourmet upgrade to any sandwich. Pair it with my juicy patty melt with caramelized onions.
- French Fries & Roasted Potatoes — It’s the ultimate dipping sauce for bistro-style pommes fries or potato wedges!
- Seafood — Serve with roasted or slow-baked salmon or grilled shrimp. It can be used in place of tartar sauce or mayonnaise for dishes like lobster rolls, shrimp rolls, tuna salad, or egg salad.
- Grilled Vegetables — A delicious way to elevate roasted veggies.
- Egg Dishes — Drizzle over poached eggs or breakfast sandwiches. It could totally be used in place of hollandaise for eggs florentine!
Now that you’ve mastered homemade garlic aioli, you’ll never go back to store-bought again! Definitely let me know in the comments what you think!
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Easy Homemade Aioli (5 Minutes, 5 Ingredients!)
Ingredients
- 1 large egg
- 4 tsp fresh lemon juice
- 1 garlic clove finely chopped
- ½ cup canola oil or other light, neutral oil, such as grapeseed or canola oil
- ½ cup extra virgin olive oil
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Optional: chopped fresh herbs (such as tarragon) — 2 Tbsp
Instructions
- To make aioli in a food processor: Combine 1 egg, a chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil in the bowl of a food processor fitted with blade attachment. With the machine on, slowly drizzle in ½ cup canola oil until smooth and thick, scraping down the sides as needed. Proceed to step 4.
- To make aioli in a personal blender: Combine 1 egg, a chopped garlic clove, 4 tsp fresh lemon juice, and ½ cup canola oil in the cup of a personal blender. Process until smooth and thick, about 2 minutes. Proceed to step 4.
- To make aioli with an immersion blender: Place 1 egg, chopped garlic clove, and 4 tsp lemon juice in the bottom of an immersion blender cup or glass jar that is large enough to fit the blender. Pour ½ cup canola oil on top. Place the immersion blender head into the bottom of the cup, then switch on. As you're blending, slowly lift and lower the immersion blender head until all of the oil is emulsified. Proceed to step 4.
- Whisk in the olive oil by hand. Transfer the mixture to a large mixing bowl, then very slowly stream in ½ cup extra virgin olive oil while continuously whisking. If you add the oil in too quickly, it will not emulsify. Do this slowly, a few drops at a time or a slow, steady stream of olive oil, and once it's all incorporated, you'll be rewarded with thick, creamy aioli. Season with 2 Tbsp fresh herbs, if using (like chopped tarragon), ½ tsp Kosher salt and ¼ tsp black pepper. Stir well, then serve immediately or refrigerate.
Notes
- Make-Ahead: Aioli can be made up to 4 days in advance.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Not recommended, as the emulsion may break when thawed.
- Flavor Variations:
- Spicy Sriracha Aioli — Add 1-2 teaspoons sriracha or hot sauce.
- Herb Aioli — Blend in fresh basil, parsley, or dill.
- Truffle Aioli — Stir in a drizzle of truffle oil.
- Smoky Chipotle Aioli — Mix in ½ teaspoon smoked paprika and a teaspoon of adobo sauce.
I think I did something wrong cause it doesn’t taste good and has a powerful extra virgin olive oil taste. No garlic and a tiny bit of the lemon.
No idea what happened but I am going to try again another time, right now I’m disappointed. More in myself than at this recipe.
So glad you’re loving this! xo, Ari
Why do you say that you can freeze Aoili? Aoli is an emulsion, when it thews it will break leaving everything floating on top of the yolk base.
Hi Ann, I’ll make this more clear in the post — I do not recommend freezing aioli for this specific reason. Can people freeze it if they really want? Sure. Will it break as it defrosts? Absolutely. I agree with you, it’s best enjoyed fresh. Best, Ari