Garlic Aioli
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There’s something about Garlic Aioli that just makes everything it touches better. Garlic lovers, this creamy sauce is for you. The rich, garlicky flavor with a smooth, velvety texture is a dream for anyone passionate about bold flavors. This easy recipe is perfect for anyone looking to whip up a restaurant-quality dip or spread at home in just minutes. If you’ve never made aioli before, you’ll be surprised how easy it is to get it right the first time.
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Traditionally, a classic aioli recipe was made by slowly emulsifying garlic and olive oil, sometimes with the addition of raw egg yolks to create a rich, velvety sauce. Over the years, this delicious recipe has evolved, and many home cooks now use mayonnaise as a base for an even creamier, easier aioli.
Whether it’s gameday, a simple dinner, or snack time, this creamy condiment is one of those sauces that everyone scoops onto their plate, which tells me it’s a keeper. You can make it ahead and keep it in the fridge for up to a week, which is great when you’re juggling other dishes. It’s low-effort with high payoff, which is exactly what I want when I’m feeding a crowd.
[adthrive-in-post-video-player video-id=”XUHToZ0l” upload-date=”2025-06-06T04:57:56+00:00″ name=”Garlic Aioli ” description=”Creamy, garlicky, and totally addictive, this homemade garlic aioli is the perfect dip for fries, sandwiches, or veggies. Made with just a few pantry staples, it comes together in 5 minutes and tastes better than anything store-bought. Whether you’re hosting a party or just upgrading dinner, this easy garlic aioli adds bold flavor to any dish. It’s egg-free and vegan-friendly too, so everyone can enjoy it. ” player-type=”default” override-embed=”default”]
Ingredients You’ll Need
Unlike traditional garlic aioli, we make it easy for you to achieve. For this garlic aioli sauce, you’ll use garlic cloves (either raw garlic for a sharp, pungent flavor or roasted garlic for a sweeter, milder taste). You can also roast a whole head of garlic and use the softened cloves for a deeper flavor profile.
Fresh homemade or store bought mayonnaise will work. Some recipes add Dijon mustard for extra flavor and complexity, and fresh herbs like parsley or chives can be mixed in for a fresh, aromatic twist.
How to Make Garlic Aioli with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You won’t believe how quick and easy this recipe is; with just my two simple steps, you’ll have aioli that’s ready to go in just a few minutes.
Mix the Ingredients
In a small mixing bowl, combine the mayonnaise, olive oil, freshly squeezed lemon juice for the best lemon flavor (lime juice will also work, but change the flavor slightly), minced garlic, a pinch of kosher salt, and a few grinds of black pepper. Stir it together until the mixture is smooth, creamy, and evenly blended.
I usually grab one of my small glass prep bowls with lids for this part so I can mix and chill the aioli all in the same container, less cleanup later.
Chill Before Serving
Once it’s all mixed, transfer your garlic aioli to the fridge and let it chill for at least 30 minutes. This resting time helps the flavors come together and gives the garlic a chance to mellow out so it’s not too sharp.
I keep mine in a leakproof glass container with a locking lid so I don’t have to worry about spills or picking up fridge smells.
Then, you’re all done; it’s ready to be served, just like that. Grab some sweet potato fries and enjoy!
Ingredients
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
Video
Instructions
- In a mixing bowl, combine mayonnaise, olive oil, freshly squeezed lemon juice, minced garlic, kosher salt, and black pepper. Stir until smooth and well blended.½ cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 clove garlic minced, Salt and pepper
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Notes
- Use Good Mayonnaise: Since mayo is the base, the rest heavily depends on it. A high-quality one gives you a richer, cleaner flavor overall or better use homemade mayonnaise.
- Stick with Fresh Garlic: Pre-minced garlic in a jar just doesn’t have the same sharp, vibrant flavor. Fresh garlic makes it pop.
- Use a Garlic Press: It’s faster and gets the garlic fine enough so there aren’t big chunks in your sauce.
- Whisk Like You Mean It: A good, thorough whisk makes sure everything emulsifies properly and stays smooth.
- Let It Rest: Chilling it helps round out the flavor and gives it that classic aioli texture. Don’t skip it—it’s worth the wait.
- Store It Airtight: Keep your aioli fresh by using a clean, airtight container—no one wants mystery fridge flavors creeping in.
- Too Thick? Fix It: If it feels a little thick out of the fridge, stir in a small splash of water or lemon juice to loosen it a bit.
- Taste and Adjust: After chilling, taste again. Garlic and lemon mellow over time, so you might want to tweak before serving.
Nutrition
Recipe Notes and Expert Tips
I’ve made this homemade aioli more times than I can count—these are the little things I’ve learned that really make a difference.
- Use Good Mayonnaise: Since mayo is the base, the rest heavily depends on it. A high-quality one gives you a richer, cleaner flavor overall or better use homemade mayonnaise.
- Stick with Fresh Garlic: Pre-minced garlic in a jar just doesn’t have the same sharp, vibrant flavor. Fresh garlic makes it pop.
- Use a Garlic Press: It’s faster and gets the garlic fine enough so there aren’t big chunks in your sauce.
- Whisk Like You Mean It: A good, thorough whisk makes sure everything emulsifies properly and stays smooth.
- Let It Rest: Chilling it helps round out the flavor and gives it that classic aioli texture. Don’t skip it—it’s worth the wait.
- Store It Airtight: Keep your aioli fresh by using a clean, airtight container—no one wants mystery fridge flavors creeping in.
- Too Thick? Fix It: If it feels a little thick out of the fridge, stir in a small splash of water or lemon juice to loosen it a bit.
- Taste and Adjust: After chilling, taste again. Garlic and lemon mellow over time, so you might want to tweak before serving.
How to Store Leftover Garlic Aioli
Leftover garlic aioli will keep in the fridge for up to 7-10 days when stored in a sealed, airtight container. Because this version uses mayonnaise instead of raw eggs, it’s a bit more stable than traditional aioli—but still best when fresh.
I usually stash it in these stackable glass containers so it’s easy to grab and keeps everything tidy in the fridge.
Freezing isn’t recommended, as the texture can break down and become watery once thawed.
What to Serve With Garlic Aioli
You can spoon this garlic aioli over burgers, use it as a dipping sauce for French fries, sweet potato fries, slather it on wraps, or even toss it with roasted veggies for that delicious garlic flavor. Roasted garlic aioli, with its sweeter flavor from the caramelization process during roasting, is especially delicious as a gourmet dip or spread for sandwiches and grilled meats.
With its creamy texture, it also makes a great sandwich spread, base for dressings, or can be mixed into potato or pasta salads if you want a little extra kick. It’s great for just about anything!
More Easy Recipes for You to Try at Home
If you love ailoli then I’ve got plenty of other simple and flavorful sauces and sides to help round out your meals, all much better than store-bought. You might want to check them out:
For even more inspiration, be sure to explore my latest recipes for new aioli variations and seasonal dishes.
This recipe is spot on. Super easy and amazingly delicious on almost anything. Great with french fries, artichokes, grilled chicken, etc.
So pleased you love it and I also love how versatile it is.