Garlic Aioli Homemade Mayonnaise (Printer view)

Creamy, garlicky aioli using fresh lemon, Dijon, and egg yolk. Ideal as a spread or flavorful dip.

# What You'll Need:

→ Base

01 - 1 large egg yolk, at room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil such as 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

# Directions:

01 - In a medium mixing bowl, whisk together egg yolk, Dijon mustard, and fresh lemon juice until smooth and slightly thickened.
02 - Gradually add the neutral oil drop by drop while whisking constantly. Once the mixture starts to emulsify, continue to add the oil in a slow, steady stream, whisking vigorously until fully incorporated and the texture is thick and glossy.
03 - Stir in the minced garlic, sea salt, and a few grinds of black pepper. Mix until evenly combined.
04 - Taste and fine-tune with additional lemon juice, salt, or black pepper as preferred.
05 - Transfer to a clean jar or bowl, cover, and refrigerate for up to three days before use.

# Expert Suggestions:

01 -
  • Made with fresh garlic and lemon for natural brightness.
  • Quick and easy to prepare in just 10 minutes.
  • Versatile as a dip, spread, or sauce for numerous dishes.
  • Vegetarian and gluten-free, fitting a variety of diets.
02 -
  • Always use room temperature egg yolks to ensure proper emulsification.
  • Add oil gradually and whisk constantly to maintain a stable and creamy texture.
  • If the aioli breaks, start with a fresh egg yolk and slowly whisk the broken aioli into it to re-emulsify.
  • Use neutral oils like sunflower or canola to keep the flavor balanced.
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