Homemade Creamy Garlic Aioli

Homemade Creamy Garlic Aioli

There’s something magical about a rich, velvety aioli that makes everything taste better—sandwiches, fries, roasted veggies, you name it!

This Homemade Creamy Garlic Aioli is my go-to because it’s ridiculously simple, requires just a handful of pantry staples, and tastes a million times better than store-bought.

No fancy equipment needed—just a bowl, a whisk (or fork!), and a love for garlic.

Trust me, once you try this, you’ll want to slather it on everything.

How to Make It

Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.

1. Prep Your Ingredients
Grab all your ingredients—fresh garlic, egg yolk, lemon juice, Dijon mustard, and oil. Having everything ready makes the process smooth and quick.

2. Mince the Garlic
Finely mince the garlic (or crush it into a paste) to ensure it blends seamlessly into the aioli. No one wants big chunks of raw garlic!

3. Whisk the Base
In a bowl, whisk together the egg yolk, lemon juice, Dijon, and garlic until smooth. This creates the perfect emulsion foundation.

4. Slowly Drizzle in the Oil
Here’s the key to creamy success: add the oil drop by drop at first while whisking constantly. Once it starts thickening, you can pour a little faster, but don’t rush!

5. Adjust & Season
Taste and tweak—add a pinch more salt, a squeeze of lemon, or extra garlic if you’re feeling bold. The aioli should be luxuriously thick and flavorful.

Pro Tips

• Room-temperature ingredients blend better—take the egg out of the fridge 10 minutes early.
• Use neutral oil (like avocado or light olive oil) for the best texture. Extra-virgin olive oil can be too strong.
• No whisking stamina? A small food processor or immersion blender works too!
• Too thick? Thin it with a teaspoon of warm water.

Storage

• Store in an airtight container in the fridge for up to 5 days.
• The garlic flavor intensifies over time—so day two might be even better!
• Stir before using if separation occurs.

Print Recipe

Homemade Creamy Garlic Aioli

Cooking Method: No-cook Cuisine: European Classics Courses: Appetizers & Snacks

Difficulty: Beginner Prep Time 5 mins Total Time 5 mins

Servings: 8 Calories: 100

Best Season: Suitable throughout the year

Dietary:

Gluten Free Nut Free Vegetarian

Description

This easy homemade aioli is rich, creamy, and loaded with bold garlic flavor. Perfect for dipping, drizzling, or spreading on sandwiches!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 large egg yolk (room temperature)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 3 cloves garlic, finely minced or crushed
• ¹⁄₂ cup neutral oil (avocado, light olive, or grapeseed)
• ¹⁄₄ tsp salt (or to taste)
• Pinch of black pepper (optional)

Instructions

1. Mince the garlic finely or crush it into a paste for the smoothest texture.

2. In a medium bowl, combine egg yolk, lemon juice, Dijon, garlic, salt, and pepper. Whisk until fully blended.

3. While whisking constantly, drizzle in the oil drop by drop at first. Once the mixture thickens, you can pour in a thin, steady stream.

4. If too thick, add ½ tsp warm water. For extra flavor, add more garlic or lemon.

5. Adjust salt, pepper, or acidity to your liking.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 100kcal

% Daily Value *

Total Fat 11g17%

Total Carbohydrate 0.5g1%

Protein 0.3g1%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a stronger garlic kick, let the aioli sit for 30 minutes before serving.
• Vegan? Substitute the egg yolk with aquafaba (3 tbsp) or silken tofu (¼ cup).
• Too runny? Your oil was likely added too fast—whisk in another yolk or 1 tsp mayo to fix it.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: garlic aioli, homemade aioli, creamy dip, quick sauce, garlic sauce