How Do You Make Aioli Sauce

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How To Make Garlic Aioli From Store

How to Make Aioli from Scratch | Tips & Techniques by All Things Barbecue

One of the easiest recipes is to make garlic aioli using ready-made mayonnaise. The process starts with soaking minced garlic in lemon juice for up to 10 minutes. After straining the garlic, stir the lemon juice with garlic flavor into the mayo. Essentially, the mayonnaise lemon juice mixture should produce an emulsified mixture called garlic aioli.

You get a good garlic flavor without minced garlic floating around in the mayo by straining out the garlic. If anything, the presence of minced garlic only distracts the sauces creaminess and could end up adding too much garlic flavor with time.

Here is a simple garlic aioli recipe using mayo as the creamy base:

In A Hurry Watch The 60 Second Recipe Video Below To Learn How To Make This

This sauce is perfect for any type of seafood, burgers, fries, or whatever else you can think of to dip in here!

I just recently made this sauce to put on a super yummy Salmon Burger.

After I learned how easy it was to make my sauces and dressings at home, and realizing they taste way better than the ones I would buy in the store, I no longer buy any store bought sauces or dressings. Plus I no longer have tons of half used sauces sitting in the fridge getting all funkified.

There are just 3 main ingredients to this sauce, Mayo, Lemon Juice, and Garlic. Thats it! Seriously, you cant get much easier than that!

I hope you love this Garlic Aioli as much as we do! Its:

  • Easy to make
  • Made with simple ingredients
  • and Oh So Savory!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up.


  • 2 Tbs Mayo, I use Just Mayo which is Dairy Free and egg free
  • Juice from 1/4 of a Lemon
  • 1 clove of Garlic minced
  • Dash of Sea Salt
  • Chives to top with *optional

How To Make Shortcut Aioli: Some Tips

The shortcut aioli is so much of a shortcutyou dont need to know much about it at all! Here are a few things to know, but its ultra simple.

  • Use high quality mayonnaise. You really can taste the difference in mayonnaise! Use a good quality brand, and youll have a better flavor.
  • Add yellow mustard for color. Youll notice that this version of aioli calls for yellow mustard. Not only does it add great savory flavor, it makes the yellow color thats typical of the classic version.

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What Should I Do So The Aioli Sauce Doesnt Curdle

The secret to always getting a perfect sauce that doesnt curdle is to use all the ingredients at room temperature.

If you do this and still you notice that the sauce starts curdling, just add a bit more oil and keep grinding.

Another trick is to get the texture back by adding a piece of boiled potato.

Even if you add another egg you can get its characteristic creamy texture back.

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How To Make This Garlic Aioli Recipe

Lemon Aioli  A Couple Cooks

To make this recipe, start by placing your egg yolks, mustard, and lemon juice in a food processor or blender. Blend the ingredients until creamy.

Next, while your food processor or blender is still running, very slowly drizzle in your olive oil. You want the oil to come out as a thin stream.

It should take about 2 minutes to pour all of the oil into the mixture. So, be sure to take your time! Otherwise, it will not incorporate into the mixture.

Then, add your remaining herbs and spices to the homemade aioli. Process or blend the ingredients for another 20-30 seconds to ensure they are fully incorporated.

Finally, place the aioli sauce in a bowl, and let it refrigerate for at least 10 minutes before digging in!

Pro-Tip: Freeze your leftover egg whites to use in baking baking or omelettes. I give tips on how to freeze egg whites in this freezer meal plan post. Or, take a look at the frequently asked questions below to find more recipes!

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How To Make This Recipe

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

  • Garlic paste: Make a paste from the Garlic cloves by using one of the methods below. We like to use a knife and some salt.
  • Mix: In a medium bowl, combine garlic paste, egg yolks, lemon juice, dijon mustard, salt, sugar, and cayenne pepper. Mix with a hand mixer set on medium speed until smooth.
  • Pour in oil: With the hand mixer set to high, slowly pour in the oil, mixing continuously.
  • Finish the sauce: When all the oil is added, keep mixing until the mixture thickens and gets paler , about 2 more minutes.
  • What Is Aioli Is The Same As Mayonnaise

    Good question. Aioli is a sauce that comes from the South of France and Spain. Its also called allioli or aïoli. The traditional version is made from garlic thats blended in a mortar and pestle with egg yolk, lemon juice or vinegar, and olive oil.

    Aioli is very close to mayonnaise. Mayo is made using a similar method but with canola oil and no garlic. Heres the thing. Since the 1990s, its become common in the US to call any flavored mayonnaise aioli. So, it can sometimes be mayo! But the true classic recipe is slightly different.

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    What Is Aioli It Isnt Just Garlic Mayo

    Aioli is a type of mayonnaise, but by definition it must contain both garlic and olive oil. Mayonnaise and aioli are both emulsions created by the power of egg yolks. Mayonnaise can be made with any oil from neutral canola to flavorful nut oils whisked with egg yolks, lemon juice, and sometimes mustard. Aioli is traditionally made with garlic, olive oil, egg yolk, and lemon juice and its mixed with a mortar and pestle. Here we take an easier approach using a bowl and whisk.

    A Step-by-Step Look at Making Garlic Aioli at Home

    • To prevent vampire-proof breath, start by infusing the olive oil with garlic. Slowly heat the oil and garlic in a saucepan until fragrant. The garlic should become tender but not brown.
    • Cool the garlic oil for about 45 minutes before making the aioli.
    • Create a non-skid surface, thenwhisk the eggs and lemon juice together.
    • Drizzle in the cooled oil a teaspoon at a time while flexing your whisking muscles. Do not give up hope keep whisking.
    • Finish the aioli by smashing one of the tender garlic cloves into the sauce.

    What Is Garlic Aioli How Do You Make It

    How To Make Your Own Garlic Aioli

    Most people who are new to garlic aioli often confuse it with mayonnaise. Thats because both condiments are creamy and full of flavor. However, even though they look the same in white color, aioli is markedly different from mayonnaise. This defines aioli and explains how you can easily prepare it at home. Read on for more information about making this condiment using easy-to-implement recipes.

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    What Can I Use Aioli For

    Aioli is excellent as a dipping sauces or condiment to slather on sandwiches or burgers. You can dip olives, carrots or potato chips and even put a dollop on top of cooked veggies or crab cakes.

    • Combine all ingredients in a small mixing bowl and fold together.
    • Chill for 30 minutes before serving.
    • If youve tried this recipe, come back and let us know how it was!

    What Are The Ingredients Of Aioli Sauce

    Thats simple. You start with eggs one egg and the yolk of a second egg and add oil, lemon juice, a little salt and whatever flavorings you want to add. Obviously, garlic comes to mind, but the options are endless, and I intend to try them all.

    So far, Ive done added garlic, chipotle, black pepper and Sriracha to my homemade aioli, but Ive been brainstorming quite a few other options. Of course, Im going to let you know how they turn out too, but for now, I thought I would share my basic homemade aioli recipe to get your started.

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    How Do You Make Aioli Thicker


  • Combine the egg, garlic, some salt and a couple tablespoons of oil in a blender or food processor, pulse until mixed.
  • Continue blending and add the oil slowly until the aioli begins to thicken.
  • Add the lemon juice and additional oil, continue blending until you reach the desired consistency.
  • If your mayonnaise remains a bit thin after the initial whisking, or if it’s broken and separated, whisk in two teaspoons of boiling water. The hot water will help the yolks to set and re-emulsify with the oil, bonding the ingredients back together again.

    Subsequently, question is, what are the main components in an aioli? Made from oil, garlic, and egg, aioli is an emulsion that binds the fattiness of oil with the thick compounds of an egg yolk. The use of extra-virgin olive oil differentiates it from its counterpart , resulting in a much richer, more defined taste.

    Herein, is Aioli the same as mayonnaise?

    The Difference Between Aioli and MayoAlthough aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

    How long does it take to whisk mayonnaise?

    Felicity’s perfect mayonnaiseBeat well with a whisk for a couple of minutes. 2. Add the salt and beat well for 30 seconds until the yolk is thick and sticky.

    Faqs And Tips For Making Homemade Aioli

    How Do You Make Aioli Sauce For Crab Cakes

    What is the best oil to make homemade aioli with?

    Dont use your extra virgin olive oil for homemade aioli. It has way to much flavor and will completely over power any flavors you might want to taste.

    I made this mistake the first time, and I had to throw the whole thing away. Try a light oil like canola or light olive oil. I always use canola oil because thats what we normally have at home .

    How to do you fix broken aioli?

    Even though making homemade aioli is really easy, you can break it. This is done when you over whip the eggs. They lose their structure and the whole thing turns into a runny mess. If this happens to you, simply add an extra egg yolk and blend again for the shortest amount of time possible.

    • Yield:1 1/4 cups1x
    • Category:Condiments
    • 1 egg yolk, room temperature
    • 1 tablespoon Dijon mustard
    • 1 garlic cloves
    • 1 cup neutral-flavored oil

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    Is Raw Egg Safe

    Personally, I am not afraid of using a raw egg yolk to make aioli or mayonnaise, especially if I know my eggs are fresh and from a reliable source, such as a small, local producer.

    If you have concerns about raw eggs, you can purchase pasteurized eggs. Food scientist Harold McGee has developed a way of sterilizing eggs in the microwave, which he explains here.

    Notes & Tips For Aioli Sauce

    • If possible, I highly recommend using a stand mixer or hand mixer for this recipe. You can still use a whisk, but itll take longer and require a decent amount of elbow grease to whip the sauce to the right consistency.
    • If at all possible, use fresh eggs or the egg yolks. This will ensure the sauce stays fresh for the full five to seven days.

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    How To Use Aioli

    Youve made a batch in 10 minutes congratulations! Now what?

    • Spoon it over vegetables. Spicy aioli is great on a baked sweet potato, lemony aioli on asparagus, garlic or basil aioli on thick tomato sliceseither in a sandwich or by themselves.
    • Use it as a creamy salad dressing to toss with greens or over a composed salad with hard-boiled eggs.
    • Spoon it over poached eggs on toast.
    • Spoon it over fish. A spicy aioli makes a nice contrast to salmon, and an herby aioli goes well spooned over just about any grilled fish.
    • Add it to tacos. Cilantro or chipotle aioli over chicken or steak tacos is a winner.
    • Make Mexican grilled corn: Make the aioli with lime juice instead of lemon juice, stir in pureed cilantro or chili powder, and slather it over grilled corn.

    How To Make Horseradish Aioli

    How to Make Aioli

    Gather all your ingredients including:

    • Mayonnaise
    • Lemon Juice

    Some people add Parmesan cheese, but I didnt find that it added much flavor.

    I would usually tell you to throw all the ingredients into a food processor and pulse it a few times, but the horseradish strands will get stuck to the blades, so folding it a much better bet.

    Which means youll need to finely grate the garlic instead of mincing it. Use the finest grate on your box grater for the Parmesan cheese or omit it although. You want a little texture in your sauce, but you dont want to have to chew it, ya know?

    You can also add fresh herbs or a dab of Worchestire sauce. Chopped herbs like dill, oregano, parsley or basil are best. I do recommended fresh instead of dried for this type of recipe.

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    What Is Garlic Aioli

    The word aioli first appeared in Catalonia, Spain, meaning garlic oil. Traditionally, it refers to a sauce made from a mixture of olive oil and mashed garlic, prepared using a mortar and pestle. Even though it has some salt, the traditional garlic aioli doesnt contain any egg yolk or acid, just some garlic in olive oil, forming a smooth emulsion.

    Its not easy to find the traditional garlic aioli in a restaurant nowadays since its labor-intensive to make and breaks easily. When in shattered form, the emulsion has visible droplets of oil that create a slimy, separated sauce.

    Today, the word aioli is synonymous with mayo, meaning a simple mayonnaise with a garlic flavor. In essence, it means mayonnaise plus mashed garlic. Even though nothing more than improved mayonnaise, garlic aioli tastes good when spread on bread or used for dipping French fried or drizzle on vegetables.

    In short, aioli can refer to many different things, including its traditional form, improved mayonnaise, or something experimental. You can produce homemade aioli by combining garlic and olive oil, two of the most significant ingredients in all aioli recipes.

    Making garlic aioli is a simple process that mashes garlic cloves into a mortar and pestle paste. As you pound the garlic, you keep adding olive oil or extra virgin olive oil and whisk. The result is a white, creamy aioli dipping sauce. It is excellent for sandwiches, roasted potatoes dips, French fries, or dressing for seafood and grilled meat.

    How Much Garlic Do You Need For Aioli

    The hallmark of aioli is garlic. How much is up to you. I recommend adding only half at first, and taste to see if thats enough. You can always add more, but you cant remove it once added, and raw garlic can be powerful!

    Mash the garlic into a smooth puree with coarse salt so you dont end up with little chunks of garlic in the sauce it permeates the sauce better, and it also looks more appealing. You can do this in one of two ways:

    • Use a mortar and pestle.
    • Scrape chopped garlic across a cutting board a few times with the flat of a large knife.

    In both cases, coarse salt helps break down the garlic, and you need it to season the sauce anyway.

    If you would like a sweeter, milder aioli, you could use roasted garlic. Just mash it as you would the raw garlic.

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    How To Make Garlic Aioli Sauce

    I wish they gave out tubs of aioli instead of ketchup packets at fast food joints. . Garlic Aioli is basically mayonnaise with some lemon and garlic added in. You can either make your own homemade mayonnaise with eggs and olive oil or you can start with store bought mayo and add in some lemon and garlic . Both are ridiculously delicious!

    Heres how to make the classic version. Start by crushing some kosher salt into some minced garlic. Gimme alllll the garlic.

    Keep crushing it together until it forms a paste. Then rub your fingers on the side of your chefs knife under running water. Do you know about this trick? It gets the garlic smell off your fingers. It works so well. If youve never tried it, you will be amazed!

    Let your garlic marinate in some lemon juice for about 15 minutes. The lemon juice will take on the garlic flavor and get all cozy. At this point, if you are garlic shy then you can remove some of the garlic, up to half or even a bit more. Its already worked its magic on the lemon juice and you will be left with a more subtle garlic flavor. Im a garlic freak so I left it all in!

    Add in an egg and a yolk.

    This next step is important guys! Pay attention, now. You must emulsify the oil into this lemony-garlic-egg situation. That means your lemon mixture must be in constant movement when the oil hits it. If its not moving, it will never combine and theres really no going back. There are 3 ways to do this:

    How Do You Make Garlic Aioli

    Garlic Aioli Recipe

    This recipe could not be easier. To make it, you simply whisk together mayonnaise, lemon juice, garlic and olive oil.

    Just a couple of tips to ensure you get a scrumptious creamy aioli: use fresh lemon juice. It really does taste better in this recipe than store-bought.

    Also, make sure that you mince the garlic fine. You dont want to bite into large pieces of raw garlic.

    I like to make this at least half an hour ahead of time so that the flavors have a chance to meld. You can make it a day in advance too!

    If youre throwing a party, this recipe can easily be doubled. Store any leftovers in the refrigerator and use within 3 days.

    If you like this recipe, you should check out these variation aioli recipes: Truffle Aioli

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