Aioli sounds fancier than it is. It’s really just mayonnaise with enough garlic and lemon to make it interesting, and once you make your own, the jarred stuff at the store starts tasting like an afterthought by comparison.
Why You’ll Love This Recipe
- Just 4 main ingredients
- Ready in about 10 minutes
- Works as a dip, a sandwich spread, or a sauce for grilled vegetables
Ingredients You’ll Need
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Mayonnaise | 1 cup | Use a good quality brand since it’s the base flavor |
| Garlic, minced or grated | 3 cloves | Grate it on a microplane for the smoothest texture |
| Lemon juice | 1 tbsp | Fresh only |
| Olive oil | 1 tbsp | A good extra virgin variety adds a nice finish |
| Salt | To taste |
Pro tip: let the mixed aioli sit in the fridge for at least 30 minutes before serving. The raw garlic flavor mellows out considerably once it’s had time to sit.
Kitchen Tools & Equipment
- A small bowl
- A microplane or garlic press
Step by Step Instructions
Step 1: Prep the Ingredients
Mince or grate the garlic as finely as possible.
Step 2: Combine
In a small bowl, whisk together mayonnaise, garlic, lemon juice, and olive oil.
Step 3: Season
Add salt to taste, starting with a small pinch since mayonnaise is already seasoned.
Step 4: Rest
Cover and refrigerate for at least 30 minutes to let the garlic flavor mellow.
Step 5: Serve and Enjoy!
Serve as a dip for fries or vegetables, or spread it on sandwiches and burgers.
Expert Tips & Common Mistakes to Avoid
Tips:
- Grate the garlic instead of mincing it if you want a completely smooth aioli with no visible bits.
- Make it a day ahead if you can. It tastes noticeably better on day two.
Mistakes:
- Skipping the rest time and serving it right away, when the garlic still tastes sharp and raw.
- Using too much garlic. It’s easy to add more, harder to fix an aioli that’s overpoweringly garlicky.
Recipe Variations & Customizations
- Vegan: use a vegan mayonnaise as the base, which works just as well.
- Gluten Free: already gluten free as written.
- Spicy: stir in a spoonful of sriracha or smoked paprika for a different flavor direction.
What to Serve With This Dish
This is the natural partner for grilled eggplant, fries, roasted potatoes, or as a spread on any of our sandwich recipes.
How to Store & Reheat Leftovers
Storage: keep in an airtight container in the fridge for up to a week.
Reheating: not applicable, this is served cold.
Freezing: not recommended, since mayonnaise based sauces separate once frozen and thawed.
FAQs About This Recipe
Is this the same as real aioli?
Traditional aioli is made by emulsifying oil into raw garlic and egg yolk from scratch. This shortcut version starts with mayonnaise, which gets you most of the way there with a fraction of the effort.
How long does homemade aioli last?
About a week in the fridge, similar to store bought mayonnaise, since that’s the main ingredient.
Final Thoughts
Once you start making this at home, it’s hard to go back to the plain jarred mayo sitting in the fridge door.
Save this one, you’ll use it more than you’d expect.
