Aioli

You may think aioli is nothing more than a glorified mayo, and you’d be kinda right. But there’s a bit more to it than that. Aioli is a rich and creamy sauce with both Mediterranean and French roots. And, needless to say, we are here for the creamy, tangy decadence.

We love using a garlic aioli recipe as a savory dip for fresh or roasted vegetables (french fries totally count!) or as a tasty condiment on sandwiches or burgers. You can even use it as a flavorful substitute for mayo in your favorite chicken, tuna, pasta or potato salad recipes!

What is aioli?

The traditional method used for making aioli (pronounced AH-yo-lee) is to emulsify oil into mashed garlic. But this method is often replaced with easier, semi-homemade methods. One method simply infuses store-bought mayonnaise with all kinds of fun and interesting flavors, like Sriracha, paprika or black garlic. Another method, which is described here, emulsifies oil into an egg yolk and mashed garlic.

What’s the difference between aioli and mayonnaise?

The process of making aioli is like making mayonnaise, and because of that, the result is similar to that of homemade mayo. The big difference? In order for aioli recipes to be, well, aioli, they need to contain garlic. (So, yes, when the menu says “garlic aioli,” it’s being redundant.) Both mayonnaise and aioli contain oil, egg yolk and some kind of acid, such as lemon juice or vinegar.

Aioli Ingredients

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• Garlic: Like all aioli recipes, fresh garlic is the star of the show. Look for an unblemished clove from a bulb that’s white or ivory in color, since those are the freshest. If there is a green sprout within the clove, remove it before grating.
• Kosher salt: The coarse crystals of kosher salt help soften the garlic as it is mashed.
• Egg yolk: An egg yolk adds creaminess to the aioli recipe. Use as fresh of an egg as possible. To reduce your risk of salmonella, you can use a pasteurized egg, which are available at most grocery stores.
• Lemon juice: The acidity of the lemon juice helps balance the richness of the egg and olive oil. Freshly squeezed juice will provide the best flavor. Strain the lemon juice through a fine mesh strainer to remove any solids. If you don’t have fresh lemons on hand, you can easily substitute red, white wine or champagne vinegar.
• Oil: Use extra virgin olive oil in this garlic aioli recipe since it has a finer flavor (this is just one of the differences between olive oil and extra virgin olive oil). For a milder flavor of the aioli overall, use half extra virgin olive oil and half a neutral cooking oil, such as canola or grapeseed oil.

Directions

Step 1: Mash the garlic

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Using grated garlic will result in a slightly chunky aioli, so we recommend grating the garlic and then mashing it into a paste. To do this, sprinkle salt over the grated garlic and mash it using the side of a chef’s knife.

Editor’s Tip: Press and scrape the flat side of the blade across the garlic to mash it properly.

Step 2: Add the egg yolk and lemon juice

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Place the garlic, egg yolk and lemon juice in a large bowl. Whisk until smooth.

Editor’s Tip: If you’d like to be extra food safe, you can whisk your ingredients in a double boiler or metal bowl over simmering water just until the mixture reaches 160°F. This should take 30 to 40 seconds. Gently cooking the eggs this way makes them 100% safe to eat without compromising the texture of the aioli.

Step 3: Gradually whisk in the oil

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Whisking constantly, slowly drizzle in the oil, drop by drop, then eventually add it in a thin stream until the egg and oil are completely emulsified. If the mixture starts to separate, stop adding the oil and whisk until the mixture comes together before adding more. Season with additional salt to taste.

Editor’s Tip: If the aioli is too thin, slowly whisk in a bit more oil. If it’s too thick, slowly whisk in a bit of lemon juice, drop by drop.

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How to Use Aioli

• Plate up a large fresh vegetable tray with a bowl of aioli, as they do in France. It’s a fun take on veggies and dip!
• Use it as a dip for crispy veggies like roasted Brussels sprouts, roasted potatoes or even artichokes.
• Serve aioli alongside these dynamite shrimp cakes. (Who doesn’t love a healthy-ish appetizer!)

Aioli Variations

• Use roasted garlic: For a sweeter and deeper garlic flavor, roast the garlic first. Leftover roasted garlic cloves are perfect when spread on garlic bread or a freshly sliced baguette.
• Make it spicy: For a little heat, add a bit of Sriracha chili sauce, ancho chile powder or crushed red pepper flakes.
• Give it some green: A tablespoon of a fresh chopped herb such as basil, rosemary, cilantro or tarragon will add a fresh green color and flavor to the aioli. If you don’t have fresh, you can use dried herbs—use just 1 teaspoon dried herbs instead of 1 tablespoon fresh.
• Say cheese: Stir in freshly grated Parmesan for the perfect french fry dip.

How to Store Aioli

Transfer any leftover aioli to a small glass container with a tight-fitting lid and refrigerate.

How long does aioli last?

Aioli lasts up to five days when stored properly in the fridge. Shake, whisk or stir again before serving.

Aioli Tips

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What’s another way to mash the garlic for aioli?

You can use a mortar and pestle to mash the garlic with salt. Alternatively, you could use a small food processor or personal blender to make a garlic paste.

Can you make aioli in a blender?

You can definitely make aioli in a blender or food processor. However, there are two caveats. First, if you have only a large-capacity blender or food processor, you should double the recipe. Second, use regular olive oil rather than extra virgin olive oil because the high speed of the blender can bring out the bitter flavor in extra virgin olive oil by dispersing its polyphenols.

To use a blender to make aioli, combine the egg, 1 tablespoon oil, garlic, salt and lemon juice. Blend until smooth. Then, with the motor running, drizzle in the remaining oil very slowly (this should take at least one minute). Season to taste with additional salt if needed.

How do you fix a broken aioli?

If the aioli has separated, all is not lost! In a separate bowl, add a new egg yolk and whisk in a little water. Slowly add the broken aioli to the egg yolk mixture and whisk to combine.

Once you master this homemade condiment recipe, why stop there? Try your hand at honey mustard, ketchup and more.