Garlic Aioli Homemade Mayonnaise (Print Version)

Creamy, garlicky spread for dips or sandwiches. Made with fresh Mediterranean flavors; ready in minutes.

# What You 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
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# Directions:

01 - Whisk together egg yolk, Dijon mustard, and lemon juice in a medium bowl until the mixture is smooth and slightly thickened.
02 - Drizzle oil very slowly, beginning drop by drop while whisking constantly. Once emulsification starts, continue adding oil in a steady thin stream, whisking vigorously until thick and glossy.
03 - Incorporate minced garlic, sea salt, and several grinds of black pepper, stirring until evenly distributed.
04 - Taste, adjusting seasoning or lemon juice as desired for balance.
05 - Transfer finished aioli to a clean jar or bowl, cover, and refrigerate up to 3 days.

# Expert Tips:

01 -
  • This aioli tastes infinitely fresher and more vibrant than anything you get in a jar.
  • It transforms ordinary snacks or sandwiches into memorable bites.
02 -
  • If the oil is added too quickly, the aioli can split and turn thin—slow and steady wins here.
  • Room temperature ingredients almost always guarantee a successful emulsion.
03 -
  • Using a wide bowl and long whisk makes emulsifying easier and faster.
  • A steady hand when adding oil turns an uncertain mixture into pure creamy magic.
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