Homemade Aioli
Ready in just minutes, this homemade aioli is a step above the plain mayonnaise spreads you’re used to. Use it for burgers, sandwiches, or dipping in your favorite snacks.
Dipping sauces are a key part of any snack routine, and when it comes to dipping french fries one of my go-to sauces is rich and creamy aioli.
I used to avoid making aioli at home, but it’s actually quite easy with just a little bit of practice!
Flavored with garlic, lemon juice, and a bit of mustard, this creamy condiment is a recipe to keep in your back pocket for any party prep or meal upgrade!
Key ingredients for homemade aioli
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the right.
Use a good-tasting olive oil here, since it is the basis of the recipe!
You will need 1 egg yolk for this recipe. You can discard the egg white, or save it for another recipe. I recommend separating the egg using multiple bowls to prevent contamination if the yolk breaks. While traditional aioli doesn’t use egg, it helps prevent the aioli from splitting.
This recipe adds dijon mustard for tangy flavor and to help stabilize the emulsification. You can leave it out if you prefer.
Add more garlic if you want a stronger flavor.
How to make this recipe
In a mortar or heavy bowl, crush together the garlic, peppercorns, and salt to create a paste. This will help cut down on the raw bite of the garlic.
Add the mustard and yolk, mixing well and making sure to scrape down the sides to incorporate all of the spice paste.
Drizzle in the olive oil slowly while mixing. It will start to thicken and resemble mayonnaise in consistency. Add the lemon juice and continue to mix until incorporated.
Taste and add more salt or pepper if desired. At this point you can also add chopped fresh herbs like tarragon for a fresh flavor or smoked paprika for smokiness.
Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
Recipe tips
Using a mortar and pestle is my favorite way to mix this in order to crush up the garlic and spices, but you can also chop the garlic clove separately and mix the aioli with a whisk.
A food processor can also work for making aioli, but make sure it has a pouring spout so you can add the olive oil in a slow drizzle. If you add the oil too quickly, it may not emulsify and thicken properly. Use a slow, continuous speed.
My favorite way of using this aioli is for dipping with garlic fries, but it’s also delicious with pork skewers or spread onto a turkey burger. You can’t go wrong!
Homemade Aioli
Ingredients
- 1 clove garlic chopped
- Salt to taste
- Peppercorns to taste
- 1 egg yolk
- 1 teaspoon dijon mustard
- 1/2 cup olive oil
- 1 teaspoon lemon juice
Instructions
- In a mortar bowl, crush together the garlic, salt, and peppercorns to create a paste.
- Add the egg yolk and dijon mustard, mixing until blended. Make sure to scrape down the sides of the bowl to mix.
- While mixing, add the olive oil a few drops at a time. Once it starts to thicken, increase to a slow drizzle while continuing to mix.
- Once it is thick like mayonnaise, mix in the lemon juice until blended.
- Taste and adjust seasoning. If needed, thin with a teaspoon of cold water.
- Serve immediately or cover tightly and chill in the refrigerator to meld flavors. Store for up to 1 week.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
