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Classic Garlic Aioli Recipe

Top-down view of creamy homemade garlic aioli swirled in a glass jar, showing its smooth texture and flecks of seasoning.
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A simple, foolproof recipe for homemade garlic aioli, a creamy and flavorful sauce perfect as a dip or spread.

Ingredients

Scale
  • 1 large egg yolk, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 cloves garlic, minced
  • 3/4 cup neutral oil (like canola, grapeseed, or vegetable oil)

Instructions

  1. In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, salt, and pepper until well combined.
  2. Add the minced garlic to the bowl and whisk again.
  3. Begin adding the oil very slowly, drop by drop, while whisking constantly. This is crucial for emulsification.
  4. As the mixture starts to thicken, you can gradually increase the oil to a thin, steady stream, continuing to whisk constantly.
  5. Continue adding oil until all of it has been incorporated and the aioli is thick and creamy.
  6. Taste and adjust seasoning with salt and pepper if needed.
  7. Transfer the aioli to an airtight container and refrigerate until ready to serve.

Notes

  • If your aioli starts to break (separate), whisk 1 teaspoon of water in a clean bowl and then slowly whisk the broken aioli into the water, drop by drop, until it emulsifies again.
  • For a milder garlic flavor, you can roast the garlic cloves before mincing and adding them.
  • This aioli is best used within 3-4 days.

Nutrition

Find it online: https://carlacooking.com/garlic-aioli-recipe/