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Garlic Mayonnaise (Aioli) Recipe

Garlic Mayonnaise (Aioli) Recipe

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Try this amped-up mayonnaise on a burger, with sliced vegetables, crab cakes or as a dip for fries.


  • 4-5 cloves garlic
  • 4 egg yolks
  • Juice of ½ of a lemon
  • 2 cups extra-virgin olive oil
  • Salt


In a small bowl, combine the garlic, egg yolks, lemon juice, and plenty of salt together. Then transfer to a blender or the bowl of a food processor. Process at slow speed, while pouring in the oil, in a slow, steady stream.

When the mayonnaise emulsifies, immediately stop. Scoop out and serve.

Modern Spanish-style Allioli (Olive Oil and Garlic Mayonnaise) Recipe

This Spanish mayonnaise-style condiment is intensely flavored with garlic.

Note: If you don't have an immersion blender with a cup, you can make the allioli in a food processor. Coming egg, garlic, lemon juice, water, and mustard in a food processor. With machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished allioli to a bowl and proceed with step two.

How to Make Garlic Aioli

Garlic aioli is the perfect all-purpose condiment&mdashyou can use it to dress up so many of your favorite foods. This mayonnaise-like spread can be a decadent topping or dip for French fries, hamburgers, roasted vegetables, and more. Traditionally, it's served alongside raw and cooked vegetables, hard-boiled eggs, or steamed shrimp in the French presentation called "Le Grand Aioli." Once you know how to make garlic aioli, you'll want to serve it with everything! The best part is you probably already have all of the ingredients you need on hand.

How do you make garlic aioli from scratch?

If you have egg yolks, garlic, lemon juice, and olive oil, then you're on your way to making garlic aioli from scratch. The ingredients are simple. However, the technique makes all the difference.

Garlic aioli is like mayonnaise&mdashan emulsification of a fat into a liquid. Start by mixing your liquids together (egg yolks, lemon juice, Dijon mustard, and little bit of water) with a large whisk in a medium bowl. The size of the bowl and whisk are very important&mdashyou need a large whisk and a big enough bowl so that you can incorporate more air into the mixture. This creates an aioli that's light in texture and flavor. At this point, you should also add any other seasonings, such as garlic, salt and pepper, so that they can be fully incorporated into your final aioli.

Next, roll up a kitchen towel lengthwise, so that it looks like a thin log. Wrap this around the base of your bowl on your countertop. This helps to stabilize the bowl while both of your hands are busy with the next step. While whisking constantly, start to add drops of the vegetable oil first. If the mixture looks cohesive and starts to thicken, you're on the right track! You can increase your speed to add the vegetable oil in a thin stream, always while whisking constantly.

Use two oils for this aioli: vegetable and olive oil. Start with the vegetable oil to get the emulsion going and finish with a thin stream of olive oil, the traditional oil used in an aioli. Olive oil has a stronger flavor than vegetable oil. It can also get agitated by heavy whisking and create bitter flavors, so it's best to leave it to the end when you are finishing the aioli and whisking less intensely&mdashthat way your flavors stay bright and fruity.

If at any point the mixture gets too thick to whisk easily before all of the oil is added, you can add 1 teaspoon of water at a time to loosen it, then continue to whisk in the oil.

Is aioli just garlic mayonnaise?

Aioli and mayonnaise are both very similar, however there are a couple of distinct differences. Both are an emulsion of a fat and a liquid. Typically, mayonnaise combines a vegetable oil, like canola or avocado oil, into an egg yolk. Aioli, however, is traditionally made with egg yolk, garlic and olive oil. Though the process to make both is the same, the resulting flavors will be quite different.

How long will garlic aioli keep in the refrigerator?

You can store aioli in the refrigerator for up to 4 days. Because aioli is made with raw eggs, you want to eat it while it's relatively fresh. Keep in mind that the longer that you hold the aioli, the more intensely garlic-y it will become. If you make this a few days ahead, you may want to cut down on the amount of garlic, depending on your taste.

Cooking with Alison

Julia Child’s aioli recipe from Mastering the Art of French Cooking calls for white bread and a mortar and pestle. One day, I will try making aioli the traditional (proper) way (post to follow), but for now, I’m happy using my food processor to make a garlic flavoured mayonnaise. You can serve aioli as a dip (perfect for deep fried sweet potato fries) or use it in any way that you would use mayonnaise.

Aioli Recipe (Garlic Mayonnaise)

makes approximately 1 1/4 cups adapted from Julia Child’s mayonnaise recipe from Mastering the Art of French Cooking

1 large egg, at room temperature

2 large egg yolks, at room temperature

1 cup oil (canola or vegetable or extra virgin olive oil or use a combination – I use 1/4 cup extra virgin olive oil and 3/4 cup canola or vegetable oil)

2 large cloves garlic (if you’re using roasted garlic which has less bite, use at least 4 cloves)

freshly squeezed lemon juice (2 tsp plus more to taste)

1 tsp coarse salt or more to taste

Mince the garlic cloves very finely. Then add 1/2 tsp of the coarse salt and use your knife to crush and scrape it into the garlic until you get a paste. In a food processor fitted with the metal blade, process the egg and egg yolks for 1 minute. Then add the garlic and salt paste and process for 30 more seconds. With the machine running, add the ground mustard, lemon juice, and a small dash of white pepper. Once well combined, with the machine running, add the oil in a slow, thin and steady stream. Continue to process until the mixture is creamy and thick, about 30 more seconds. Adjust salt (I added 1/2 tsp more), lemon juice (I added another tsp or two) and white pepper to taste. Scrape down the sides of the bowl and process until well combined. If desired, thin it out by adding more oil (up to 1 cup) with the machine running. Chill through in the refrigerator before use.

Aioli (Garlic Mayonnaise)

Have all ingredients at room temperature. Peel garlic. Combine garlic, egg yolks, mustard, salt and pepper in blender jar. Cover and blend at medium speed until smooth.

With motor running, remove cover and SLOWLY pour in HALF the oil in a small steady stream. Stop the motor and scrape down sides of jar. Cover and turn to medium speed. Uncover and add lemon juice, then remaining oil in slow stream as before, stopping motor to scrape down sides of jar occasionally as sauce thickens. Chill. Serve with hot or cold fish.

TO PREPARE SAUCE WITH HAND OR ELECTRIC MIXER: Use a narrow deep bowl (a one-quart glass measure makes a good container, or use smaller bowl supplied with large electric mixer). Beat in oil VERY SLOWLY, especially at the beginning, being sure oil is completely blended before adding more. When thick, crush garlic cloves over sauce and mix well. Chill.

    • 2 cloves garlic, chopped
    • 1 Tbsp dijon mustard
    • 1 Tbsp lemon juice
    • ¾ tsp salt
    • 2 egg yolks
    • ¾ cup canola oil

    1. Place the garlic, mustard, lemon juice, salt and egg yolks in a blender. Blend on low, then slowly drizzle in the oil in a thin line to emulsify. Be careful not to add to much at once, as this will break the emulsion. Loosen with 1 tablespoon of water to reach the desired consistency. This mayo can be kept for up to 1 week in a resealable plastic container or squeeze bottle.

    Excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud Copyright © 2021 Shahir Massoud. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

    • 1 whole egg
    • 4 medium cloves garlic, minced
    • 2 teaspoons juice from 1 lemon
    • 1/2 cup canola, vegetable, or light olive oil oil
    • 1/2 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper

    Place egg, garlic, and lemon juice in the bottom of an immersion blender cup. Pour canola (or vegetable or light olive) oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note).

    Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.

    Recipe: Enliven almost any dish with ‘homemade’ garlic aioli

    It seems that many home cooks feel stymied when it comes to making sauces that pair with meat or fish, poultry or vegetables. Aioli, in many cases could be the easy, delicious solution. This Provencal garlic mayonnaise is traditionally made with a mortar and pestle, but I use a food processor to speed up the preparation.

    In France, it is served in the middle of a large platter (either room temperature or chilled), surrounded by cooked, room-temperature vegetables — such as new potatoes, baby artichokes, eggplant and green beans. Fish, usually salt cod, and hard-cooked eggs are also included.

    Over the past several years, aioli has become de rigueur as a topper for everything from hamburgers to grilled oysters. I like to add pureed roasted red bell pepper because of the flavor boost it brings to the sauce. Most often I serve it atop crab cakes that are either homemade or store-bought.

    For a spicy, slightly smoky version, I like to add a spoonful of pureed chipotle chilies (chipotles are smoked, red jalapeños). Small cans of chipotles are sold in some supermarkets in the Latin American specialty section, or in Latin American markets. The chilies are packed in a tomato-based adobo sauce. I puree the adobo sauce and the chilies together in a small food processor.

    The leftover chipotle puree can be frozen for future use. Or to top seafood, add minced fresh herbs (such as minced basil or parsley) and a pinch of minced lemon zest (colored portion of peel).

    Many recipes call for making mayonnaise from scratch. This simplified version uses store bought mayo.

    Cheater’s Aioli à la Food Processor

    Yield: About 1 1/4 cups


    3 large garlic cloves, peeled

    1/2 large roasted, seeded red bell pepper, available in jars at most supermarkets

    Pinch of ground cayenne pepper


    1. With the motor running on a food processor fitted with the metal blade, add garlic. Once garlic is minced, add roasted red bell pepper process until pureed. Add 1 cup mayonnaise and pinch of cayenne pepper.

    2. Process until well-combined, scraping down sides of bowl if necessary. Refrigerate, airtight, up to 2 days.

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    This was fast, easy . and delicious!

    it was delicious and I personally would make it again

    I am going to try this one today.

    Super easy and fast. I used this with fish tacos and added two chopped chipotles in the beginning of recipe, excellent result.

    Wow! Excellence in less than 5 minutes using the whisk attachment to my 700 watt immersion blender. I liked the texture after 1/4 C EVOO, so stopped there

    I agree with the reviewer who stated that the recipe calls for too much oil. The 1/4 cup of olive oil suffices with no need to add vegetable oil. I wanted to transform this into a dill aioli using a cup or so of dill--perfect for fish. It turned out beautifully. Given all the dill, I used 1/4 c. olive oil and one TBS of canola oil. Without the bulk of dill, Iɽ skip the canola oil.

    Needs two egg yolks. Too much oil here, and too much olive oil which dominates instead put 3 tablespoons in a measure and fill with grapeseed or canola to 1/4 cup line. Also double the amount of lemon juice. This recipe is imbalanced.

    I made this to go with sweet potato fries. It was my first time trying my hand at aioli, and it turned out perfectly. I used spicy brown mustard.

    FANTASTIC (use the mustard) . took me less than 15 minutes by hand. I added the oil incredibly slowly to start . a couple drops at a time is right. Once the emulsion was established, I increased the flow. So nice.

    Very versatile, I can not recommend it enough. You can easily add herbs or spices such as dill, basil, oregeno, capers, paprika or cumin. I made zuchinni and eggplant chips with grilled salmon, roasted potatoes and kale salad. The aoli was great for dipping the chips and on the salmon. I mistakenly thought that the recipe made plenty but it was such a huge hit with my wife and three teenagers that I should have doubled it. As other posters have said, the key is getting the emulsion early. I wrecked the first batch because I used my stick blender in a bowl which was too shallow. The next batch worked perfectly because I used the whisk attachment on my handheld mixer. I learned that if you slowly drizzle the oil in the aoli comes out great. Like some other posters I did not use mustard but I have seen other recipes, including Julia Child's, which call for mustard.

    This is a phenomenal recipe! Added two habaneros for a truly great hamburger topping. Don't fear the heat, it has a nice little back burn, just enough to let you know it's there. The recipe calls for two large cloves of garlic, I found one large and one small was plenty to get the job done.

    Pretty simple, though the mustard is hardly necessary. Did half a recipe because I don't need to have half of it go to waste. Very tasty. I usually only make enough for a single evening. which is tricky when you waste half an egg yolk, but we all gotta watch that cholesterol.

    I didn't have mustard . and I don't recollect my mother [she was from Madrid, Spain, and made this very often] ever using mustard in her formula. and it was identical to hers, brought back many fond memories of the old girl. Many thanks for sharing!

    Wicked easy and absolutely delicious accompanying an artichoke and in potato salad. Love this recipe!

    This is great -- so easy (if you follow directions), and really doesn't take more than a few minutes. I did it with a hand whisk, and would agree with other reviewers -- they key is to add the first 1/3 of the oil REALLY slowly. After that you can pour it in pretty quickly without any separation issues. I also added a few pinches of saffron to ours, and just served it with tapas. Delicious!

    I will never buy mayo again!! I have made this recipe several times and it is delicious as well as versatile. I added fresh basil right from my garden. absolutely amazing.

    For a 5 minutes/quick version of this recipe, use a mortar and pestle for the garlic then combine all the ingredients in a bowl and use an immersion hand blender.

    used this in a pinch for potato salad and chicken salad when i was out of mayonnaise. (no, i'm not a great planner, but a good chef. ) it was really good. used tarragon oil instead of regular olive oil, and added fresh tarragon to the finished product. also used spicy brown mustard instead of dijon because - you guessed it - i was out. still a great and easy recipe that i will use again - hopefully next time on purpose.

    Wonderful flavor. I thought I had overdone it with the garlic and salt when I tasted it plain but it was fantastic on roasted turkey sandwiches. A previous reviewer mentioned it took 30-40 minutes to whisk, which isn't necessary. This was my first time making an aioli and it took me about 20 minutes, but it came together very quickly at the end. I'm

    Forgot to add that I put everything but the oil in my mini processor, then slowly drizzled the oil into the mix until a nice emulsion was met.

    Used this aioli for my 'Gastropub' burgers. Was scrumptious! Thought it was a bit heavy on the garlic when tasting it plain, but the flavors really melded well when the burger was all assembled (brioche bun, aioli, carmelized onions, sharp white cheddar, greens, tomato).

    This is delicious and rich-- and more subtle than I had expected it to be. Very easy to make. I'm staying with relatives who had no prepared mustard. I added about 1/2 tsp. mustard powder and a dash of red wine vinegar to make up for the lack of prepared mustard and it stayed emulsified just fine.

    A simple and delicious Aioli! This recipe is a consistent crowd pleaser. Herbs, such as basil, can also be incorporated easily to add complexity to the flavor. Great as a sauce for steak or prime rib sandwiches.

    There really is no excuse not to make this aioli recipe. Start by using a mortar and pestle to mash the garlic. (You don’t want little pieces of garlic hanging out in the mayonnaise.) Then, simply whisk all the ingredients together and use it as a spread or dip. Yep, that’s it! It really is that easy, and it adds so much flavor to not only the mayonnaise but all the foods it pairs so well with.

    Once you have the aioli recipe made, store it in the refrigerator for up to 7 days. The garlic may get a little stronger the longer it is stored, so keep that in mind before you make it. If you want to, you could mix up all the ingredients EXCEPT the garlic until you are ready to use it. Add the garlic at the last minute.


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