Garlic Aioli Homemade Mayonnaise (Printable)

Rich, creamy aioli with garlic, lemon, and smooth homemade mayo—ideal for dipping or spreading.

# Ingredient List:

→ 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 - 2–3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# Steps:

01 - In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until mixture is smooth and slightly thickened.
02 - Add the oil gradually, beginning drop by drop while whisking vigorously. Once mixture thickens and emulsifies, continue adding oil in a thin, steady stream, whisking constantly.
03 - When the aioli is thick and glossy, stir in minced garlic, sea salt, and freshly ground black pepper.
04 - Taste and adjust seasoning or lemon juice as desired.
05 - Transfer to a jar or bowl, cover, and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • It transforms basic snacks into something restaurant-worthy, and nobody suspects how easy it is to make.
  • You can adjust the garlic, lemon, or even sneak in smoked paprika for surprising, crowd-pleasing twists.
02 -
  • If you rush pouring oil, the aioli can split and turn gritty—whisking slowly really does matter!
  • Swapping raw garlic for roasted garlic softens the bite and makes the aioli mellow and slightly sweet.
03 -
  • Let all your ingredients come to room temperature before starting—this simple habit makes a world of difference.
  • Using a whisk instead of a food processor gives you more control and makes the aioli lighter.
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