Garlic Aioli Homemade Mayonnaise (Printable)

Creamy, garlicky aioli made with fresh eggs and oil. Perfect for dipping or spreading on sandwiches.

# What You'll Need:

→ Base

01 - 1 large egg yolk, at room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil, such as sunflower or canola

→ Flavorings

05 - 2 to 3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# Directions:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, and fresh lemon juice until smooth and slightly thickened.
02 - Begin adding the neutral oil drop by drop while whisking constantly. When the mixture starts to emulsify, increase to a thin, steady stream, continuing to whisk vigorously until thick and glossy.
03 - Stir in the minced garlic, sea salt, and several grinds of black pepper until evenly distributed.
04 - Taste and adjust seasoning or add extra lemon juice as needed. Transfer aioli to a jar or bowl, cover, and refrigerate for up to 3 days.

# Expert Tips:

01 -
  • Absolutely nothing beats the lively punch of fresh garlic and lemon in your own quick-made aioli.
  • It somehow manages to liven up every side and sandwich—mine never lasts the full three days in the fridge.
02 -
  • If you add the oil too fast, the sauce can split—patience really pays off here.
  • I once swapped the lemon for lime; it gave a zippy twist, but I had to double the garlic to balance it out.
03 -
  • Letting all ingredients come to room temperature before you start makes emulsifying so much easier.
  • Adding the oil drop by drop at first feels tedious, but it’s truly the secret to perfect, pillowy aioli.
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