Making aioli sauce is so easy. I’ve already made Avocado Aioli, Sriracha Aioli and Basil Aioli but now it’s time for an easy-to-make Garlic Aioli.
What is Aioli
Aioli is a creamy sauce very similar to mayonnaise. The major difference between the two is that Aioli is typically made of garlic, salt, and olive oil while mayonnaise is made from egg yolks and canola oil. While similar in appearance, the flavor profile of each is very different.
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Aioli is a versatile and flavorful sauce that can add a delicious kick to any meal. Whether you’re using it as a dip for vegetables or as a spread on sandwiches, making your own garlic aioli at home is easy and satisfying.
With just a few simple ingredients and a bowl & whisk, you can create a creamy and delicious sauce that will take your meals to the next level.
Recipe Tip
One of the most important steps in making garlic aioli is slowly adding the oil while whisking. This helps to emulsify the ingredients and create a creamy texture.
Slowly drizzle in the oil while whisking continuously. It’s important to add the oil slowly to prevent the mixture from separating. Keep whisking until the aioli is thick and creamy.
Gather your Ingredients
You will need the following ingredients to make this Garlic Aioli recipe (see recipe card for quantities): Mayonnaise, Garlic Cloves, Olive Oil, Fresh Lemon Juice, Salt and Ground Black Pepper.
How to Make Garlic Aioli
- In a small bowl, whisk all the ingredients until smooth and creamy.
- Let the aioli sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Easy Garlic Aioli
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Ingredients
- 1 Cup Mayonnaise
- 4 Garlic Cloves, minced
- 3 Tbsp Olive Oil
- 2 Tbsp Fresh Lemon Juice
- ½ Tsp Salt
- ¼ Tsp Ground Black Pepper
Instructions
- In a small bowl, whisk all the ingredients until smooth and creamy.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Notes
This aioli is great. Have used it many times as a dip for veggies and French fries