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Classic Creamy Homemade Garlic Aioli

A close-up of thick, creamy garlic aioli served in a small white ramekin on a wooden surface.
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Make a rich, creamy garlic aioli from scratch. This versatile sauce works well as a dip for fries, a spread for burgers, or a topping for seafood.

Ingredients

Scale
  • 1 large egg yolk
  • 2 cloves garlic, minced finely
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 cup neutral oil (like canola or grapeseed)
  • Optional: 1 roasted garlic clove, mashed

Instructions

  1. Place the egg yolk, minced garlic, Dijon mustard, salt, pepper, and lemon juice in a medium bowl. Whisk these ingredients together until they are well combined and slightly pale.
  2. Begin adding the oil very slowly, drop by drop, while whisking constantly and vigorously. This step is crucial for emulsification.
  3. Once the mixture starts to thicken slightly after about a quarter of the oil is added, you can increase the oil stream to a thin, steady drizzle, still whisking without stopping.
  4. Continue adding the oil until all of it is incorporated and the mixture is thick and creamy, resembling mayonnaise.
  5. If using, whisk in the mashed roasted garlic for a deeper flavor.
  6. Taste the aioli and adjust salt or lemon juice as needed.
  7. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • If the aioli separates (breaks), stop adding oil. Whisk one teaspoon of warm water into the broken mixture, then slowly whisk in a few drops of oil until it re-emulsifies.
  • For a roasted garlic variation, roast one head of garlic until soft, squeeze out the cloves, and mash them before adding in step 5.
  • Use this aioli immediately or store it in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://savoryskies.com/classic-creamy-homemade-garlic-aioli/