Garlic Aioli Sauce Recipe
Garlic Aioli Sauce is a creamy, garlicky blend that brings simple meals to life. Made with fresh garlic, mayonnaise, lemon juice, and a touch of olive oil, this sauce is…
Tip: save now, cook later.Garlic Aioli Sauce is a creamy, garlicky blend that brings simple meals to life. Made with fresh garlic, mayonnaise, lemon juice, and a touch of olive oil, this sauce is bright, smooth, and full of flavor. It’s perfect for dipping, spreading, or drizzling over your favorite dishes.
I love making this aioli because it’s so easy to whip up with just a few ingredients, but it makes such a difference on sandwiches, roasted veggies, or even just with crispy fries. When I add fresh garlic and a squeeze of lemon, it really wakes up the whole sauce and keeps it tasting fresh and zippy.
One of my favorite ways to enjoy garlic aioli is as a dip for grilled chicken or drizzled over roasted potatoes. It turns everyday meals into something a little extra special without much effort at all. Plus, it’s a nice homemade touch that always impresses guests or family around the table.
Key Ingredients & Substitutions
Mayonnaise: This is the base of your aioli, giving it creaminess. You can use store-bought or homemade mayo. For a healthier twist, try using Greek yogurt or a mix of mayo and yogurt.
Garlic: Fresh garlic cloves work best for that strong, fresh flavor. If you want a milder taste, roast the garlic first. Garlic powder can be used if fresh isn’t available but start with less.
Lemon Juice: Adds brightness and balances the richness. Fresh lemon juice is best, but bottled lemon juice can work in a pinch.
Olive Oil: Use good enough quality extra virgin olive oil for smoothness and that lovely mild fruitiness. If you want a lighter taste, use a neutral oil like canola or avocado oil instead.
Dijon Mustard: This is optional, but it helps bind the sauce and adds subtle tang. If you don’t have mustard, just skip it or add a pinch of dry mustard powder.
How Do You Get a Smooth, Creamy Aioli Without It Splitting?
The key is to add the olive oil slowly into the mayo mixture while whisking constantly. This helps the sauce emulsify and stay creamy rather than separating.
- Start by mixing all ingredients except oil until smooth.
- Slowly drizzle olive oil in tiny amounts while whisking quickly.
- Once all oil is added, the sauce should be silky and thick.
- If it starts to split, stop adding oil and whisk vigorously to bring it back together.
- Serving immediately keeps the fresh flavors at their best.
Equipment You’ll Need
- Medium mixing bowl – perfect size for blending all the ingredients smoothly.
- Whisk – helps you mix the olive oil evenly so the aioli stays creamy and thick.
- Garlic press or microplane – makes mincing garlic quick and easy, giving a smooth texture.
- Measuring spoons – keep your flavors balanced by measuring lemon juice, mustard, and oil precisely.
Flavor Variations & Add-Ins
- Add a pinch of smoked paprika for a subtle smoky kick that pairs well with grilled dishes.
- Stir in chopped fresh herbs like basil or tarragon to brighten the flavor for spring or summer meals.
- Mix in a little grated Parmesan cheese to add a salty, rich twist perfect for dipping veggies.
- For a spicy version, add a dash of cayenne pepper or a spoonful of chipotle in adobo sauce.
How to Make Garlic Aioli Sauce
Ingredients You’ll Need:
- 1 cup mayonnaise
- 3 cloves garlic, minced or grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon finely chopped fresh parsley (for garnish)
How Much Time Will You Need?
This garlic aioli sauce is quick to prepare, taking about 10 minutes from start to finish. There’s no cooking involved—just mixing and whisking. You can enjoy it immediately or refrigerate it for up to 3 days to let the flavors blend nicely.
Step-by-Step Instructions:
1. Mix the Base:
In a medium bowl, stir together the mayonnaise, minced garlic, lemon juice, and Dijon mustard if you’re using it. Keep stirring until the mixture is smooth and even.
2. Add Olive Oil Slowly:
While whisking continuously, slowly pour in the olive oil. This helps the sauce become creamy and well blended without separating.
3. Season to Taste:
Add salt and freshly ground black pepper to your liking. Mix well so the seasoning is evenly distributed.
4. Garnish and Serve:
Transfer your garlic aioli to a serving bowl. Drizzle a little olive oil on top and sprinkle with chopped fresh parsley for a bright, fresh finish.
5. Enjoy or Store:
Serve right away with your favorite fries, grilled meats, or veggies. If not using immediately, keep it covered in the fridge for up to three days so the flavors have time to deepen and meld.
Can I Use Garlic Powder Instead of Fresh Garlic?
Yes, you can substitute garlic powder if fresh garlic isn’t available. Start with about 1/2 teaspoon and adjust to taste, since garlic powder is more concentrated. It won’t be as vibrant but still adds nice garlic flavor.
How Long Can I Store Garlic Aioli?
Store your aioli in an airtight container in the fridge for up to 3 days. Make sure to keep it chilled and give it a good stir before serving to recombine any separated oil.
Can I Use Other Oils Instead of Olive Oil?
Absolutely! If you prefer a milder taste, you can use avocado oil or a light vegetable oil. Just keep in mind these will change the flavor slightly but still keep the creamy texture.
Is Dijon Mustard Necessary?
Dijon mustard is optional but helps emulsify the sauce and adds a subtle tang. If you don’t have it, skip it or try a small pinch of dry mustard powder instead.