How To Make Aioli Sauce

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What Is Aioli Sauce

How to Make an Aioli Sauce Recipe – Garlic Aioli Recipe

Fans of aioli will tell you its a rich, creamy, and delicious sauce that can go on just about anything but typically, theres more to it than that.

Aioli is an emulsion, which essentially means a sauce that combines two or more ingredients that normally wouldnt mix. So its like oil and water, but mastered. Part of what gives aioli is creamy texture is the amount of stirring and whipping involved to get the fighting ingredients to incorporate into a single sauce. Mayonnaise is also an emulsion, using similar warring ingredients, which is where a lot of the similarities come from.

But unlike mayonnaise, aioli is typically infused with flavors, with the most notable of which being garlic. From there, aioli can be made and served in numerous varieties, from thin, oily sauces to thick and spicy ones. Its most popular in Mediterranean and French cuisines but has quickly been branching out to other dishes.

How Long Will Aioli Keep

When properly stored, homemade aioli will keep for up to 4 days. Note that the flavor will intensify the longer it sits. For instance, jalapeño aioli will become spicier over time, whereas garlic aioli we become much more pungent.

Discard aioli after this time. Because the recipe uses a raw egg, you want to consume or use the aioli within the designated amount of time. Freshest is best!

Using Your Homemade Aoli

Your imagination is the limit hereimagine this aïoli as the base for a potato or macaroni salad! The most common use for this creamy sauce is for French fry dipping but imagine how delicious it would be on roasted potatoes or vegetables.

Pep up a toasted BLT sandwich, slather it onto an Italian sub, or use it on a hamburger. Go a step farther and spread it on the outside of two slices of bread and grill them up for the ultimate grilled cheese sandwich.

In Provence, this delicious condiment is served alongside hard boiled eggs, raw and cooked vegetables and cooked shrimp or fish in a dish called le grand aïoli. Other Provençal aïoli dishes served on important feast days include Bulots à laïoli , and bourride .

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What To Serve With Aioli

Aioli is usually prepared and served with steamed or poached codfish, lightly seasoned with herbs, olive oil and lemon. But you can also try it with other fishes sea bass, crab cakes, shrimp or other types of seafood.

As a side, add steamed fresh vegetables like carrots, potatoes, asparagus, or other vegetables that are in season.

What Is Garlic Aioli

Garlic Aioli Recipe (Classic and Cheater Versions) from The Food ...

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.

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What Does Aioli Taste Like

I should note that a traditional French aioli has a very strong taste of garlic. It has a bite to it, in the sense that you will not want to stick a spoonful of aioli in your mouth.

The aioli sauce is meant to add flavor to the rest of the meal, which is usually just steamed fish and vegetables, without many herbs or enhancements. The idea is that the rest of the plate is rather bland, and you add as much aioli to each mouthful as you wish to liven up the tastebuds.

Along with aioli, other sauces from this area are tomato provençale sauce, sauce vierge, pistou, and the rouille. The rouille sauce also has an abundance of garlic, and is served with bouillabaisse, except an aioli is less spicy.

If you do not want as strong a garlic taste, but still want the sauce to have a bite to it, you can reduce the amount of garlic and instead add a teaspoon of French dijon mustard. You can also try a greek yogurt aioli if you are looking for a healthier version.

What Can I Use It On

Not only does it make a great dipping sauce for French fries and veggies or crab cakes, but it also tastes great slathered on a sandwich or used as a marinade. It also makes a great homemade dressing.

Yes, mayo is a great flavor inducer and baster, as are eggs. You can use the flavorful sauce for any recipe that calls for mayo like potato salad or even egg salad, to infuse more flavor.

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What Can I Eat With Garlic Aioli

This easy homemade aioli sauce is bursting with flavors and will take your meal to the next level! The best part about this sauce is how versatile it is and how you can use it to eat with just about anything. So, try using it as a dip/sauce/condiment to improve the flavor of meats, veggies, salads, sandwiches, sandwiches, burgers, fish, or French fries.

How To Make A Classic Aioli: Some Tips

How To Make Aioli Sauce | Chef James

Want to make it the classic way? Fantastic! When you make the classic aioli, youll be making an emulsion. An emulsion is when particles of oil are suspended in particles of water . Here are a few things to know about how to get the perfect emulsion:

  • Use a medium sized bowl. In our recipe testing, weve found its almost impossible to make an emulsion in a small bowl. A medium sized bowl allows enough room for whisking vigorously.
  • Place the bowl on a towel. Youll need on hand for whisking and one hand for pouring in olive oilso the towel helps the bowl stay stable.
  • Whisk in the olive oil gradually. Slow is key here! Pour in a few drops at a time at first and whisk until integrated. Then continue to add oil, a little faster as you go along, until you see it thicken.

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How To Make This Garlic Aioli Recipe

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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What Is Garlic Aioli Sauce

What is Aioli? Some say its just fancy mayonnaise. Common in Mediterranean cuisines, it is a sauce made of garlic, salt, olive oil, and often egg. Traditional Aioli has raw egg, but a much easier way to prepare it is by just using mayonnaise! Many variations and flavors can be infused to create unique Aioli sauces. Some examples of these flavors are chipotle, sriracha, truffle, horseradish, jalapeño, pesto, rosemary, and many more!

This garlic aioli sauce has it all. My very favorite thing to dip in it is artichokes. They have the best combination together. Plus, whenever I can add in a sauce to combine with my vegetables, I do it! You can also try whipping up some frozen french fries to dip in this for a quick snack! Not only is this sauce bursting with flavor, but it is so simple to make! In no time, you will be looking for anything and everything to dip in it that you can!

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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

What Is Aioli Is The Same As Mayonnaise

(Magic) Easy Aioli Sauce Recipe

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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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.

How To Make Aioli Sauce With Just 5 Ingredients

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Learn how to make aioli sauce

Dred Cuan

Aioli is a very common and popular Mediterranean sauce. Traditionally, it is made by combining garlic paste and olive oil. In more recent times, however, some have modified the recipe to include other ingredients such as lemon juice and egg . Since mayonnaise usually contains egg, oil, and lemon juice, some modern ailoi recipes call for mayonnaise as a three-in-one ingredient.

Aioli sauce pairs perfectly with any of your favorite fried foods.

aioli sauce ingredients

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How To Make Garlic Aioli From Store

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:

What Exactly Is An Emulsion

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

I keep on talking about emulsification, and incorporation but what do these terms really mean? Caution: Food nerd at work here!

Emulsification is the suspension of tiny oil droplets in a mixture. In the case of aioli, these minute droplets are completely surrounded by water or more accurately lemon juice.

The oil in water emulsion is then stabilized by the solids in the mustard and by the egg yolk lecithin. They will keep the aïoli from de-stabilizing and separating.

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How To Make Homemade Aioli Sauce

If you have 5 minutes to spare, then you have enough time to make this fantastic lemon garlic aioli sauce! Plus, once you taste it, then you will ALWAYS have some on hand in your fridge because it goes with just about everything!

  • Combine: Combine all the ingredients together in a bowl, and whisk until smooth.
  • Refrigerate or Serve: Serve right away, or cover and allow the sauce to refrigerate until ready to use. Its not necessary, but you can refrigerate for 15 minutes so then the flavors can marry even more!
  • How To Make Garlic Aioli

  • Set aside the olive oil and add all the ingredients into a small food processor or use an immersion blender.
  • Slowly drizzle in the olive oil while mixing until emulsified and the sauce thickens.
  • Mix in more oil if it’s too thin. If too thick, add a few drops of water or lemon juice.
  • Taste and adjust with more salt or lemon juice to your liking.
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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 itâs 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?

    Felicityâs 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.

    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:

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