Homemade Garlic Aioli Recipe

This homemade garlic aioli recipe is delicious, creamy and ready in around 15 minutes. Made with fresh garlic, egg yolks, lemon juice, mustard and oil, it can be served as a dip, a spread or a sauce.

Garlic Aioli

Aioli is a rich, creamy sauce that made using garlic, olive oil, salt and sometimes egg and mustard. Popular in France and Spain, it is usually served as a dip, spread or a sauce. Being dairy free, gluten free, soy free and nut free, this recipe makes a great condiment that can be used as a sauce, a dip or a spread.

Raw Eggs

Is it safe to use raw eggs? I am not afraid to use raw egg, though I am using eggs from our chickens as I know these eggs are fresh. 

If you do have concerns about raw eggs, try purchasing pasteurised eggs or pasteurise your own eggs. 

Aioli Variations

Even though we love garlic aioli, there are a few different varieties that can be very tasty as well. With this recipe, you can add whatever mix-ins you prefer to make a unique aioli that is suited for your needs. Trying adding

• Swap out the fresh garlic for 4 – 5 roasted garlic cloves
• Try adding 1 teaspoon of chopped chives
• Chop the leaves from 2 sprigs of fresh rosemary and mix through
• Try adding 3 – 4 Tablespoons of freshly chopped basil
• Add 1 ½ teaspoons of chopped sundried tomatoes and 2 teaspoons freshly chopped basil
• Add ¼ cup of freshly chopped roasted capsicum / red bell peppers
• Try adding 1 teaspoon of smoked paprika
• Add the zest of 1 lemon
• Add ½ teaspoon of cayenne for a spicy aioli
• Fresh dill or thyme
• Jalapeños
• Avocado
• Black pepper
• Sriracha
• Cranberry sauce

Fixing Broken Aioli

The aioli mixture can separate if you add the oil too quickly. But, there is a way you can save it. 

First try vigorously whisking the mixture before adding any more oil. If you find that this doesn’t work, crack another egg, placing the egg yolk in a separate bowl. Whisk the egg yolk with a little water and then very slowly add the broken aioli mixture to the egg yolk, little by little.

Using Garlic Aioli

• Serve as a dip for French fries. chicken tenders and meatballs
• Use as a spread on sandwiches
• Serve as a sauce with steak, chicken, seafood or even roasted vegetables
• Spoon over vegetables
• Serve on top of poached eggs on toast
• Use as a creamy salad dressing
• Spoon onto baked or grilled fish
• Add it to tacos
• Use to marinade meat before cooking
• Use as a sauce on a burger

Storing Garlic Aioli

Store this garlic aioli in the fridge in an airtight container for about 3 days. It should not be left out at room temperature for more than an hour or two.

As aioli is an oil-based condiment, it will separate when it thaws if frozen.

Notes

• If you want a thicker aioli, add a little more oil.
• If your aioli is too thick, try adding a little more lemon juice or water – but just a little bit at a time.
• The egg yolk can be substituted with mayonnaise – try using ½ cup of mayonnaise and 2 Tablespoons of olive oil.
• The garlic needs to be mashed into a smooth paste for a creamy texture. 
• Usually made with extra virgin olive oil, avocado oil or grapeseed oil can also be used.
• Instead of using ¾ cup of olive oil, try using ¼ cup neutral oil such as like sunflower or grapeseed and ½  cup extra-virgin olive oil.
• Try bringing all of the ingredients to the same temperature before using.
• If you are sensitive to garlic, trying adjusting the amount you use by removing a clove or two.
• This recipe can also be made in any brand of Thermal cooker, as well as a food processor/blender.

Making Garlic Aioli

To make one cup (235ml) of garlic aioli, you will need:

• 2 egg yolks
• 1 TBSP (15ml) freshly squeezed lemon juice
• 1 tsp (5 g) Dijon mustard
• ¾ cup (180ml) Extra virgin olive oil
• 3 cloves (15 g) garlic, minced
• ½ tsp (3 g) salt

Finely grate or mince the garlic as much as possible or use a garlic press to crush it.

Measure out the oil and set it aside so that it is ready to pour.

Add the egg yolks, lemon juice, mustard and garlic to a blender or food processor or a bowl if using an immersion blender.

Very slowly add the oil a few drops at a time while mixing. As the aioli starts to emulsify, increase adding the oil to a thin stream, while continuing to mix until emulsified and the sauce has thickened. It should take you at least 2 minutes to pour the oil in, pausing occasionally to scrape down the sides. If you can’t pour in a steady stream, add 2 tsp/10ml at a time.

Once the oil is completely incorporated, the mix should be thick and pale. Add the salt and possibly more lemon juice if needed, pulsing several times to incorporate.
Scrape into a glass container and refrigerate until ready to serve.

Keeps in a sealed container in the fridge for 3 days.

This recipe can also be made using a Thermal machine.

Place the garlic into the bowl and mix for 4 seconds, speed 8. Then scrape down the sides of the bowl, then repeat the mixing and scrape again.

 Insert the butterfly attachment then add the mustard, lemon juice, egg yolks and salt.

Mix for 1 minute, at 37˚, speed 3.

When done, gently remove the butterfly attachment and scrape down the sides.

Very carefully, turn the machine on to speed 4 and remove the MC. Very, very slowly drizzle the oil through the hole. Once the oil has been added, increase the speed to 5 for 1 minute. The mixture should be thick and creamy.

Remove and store.

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