Garlic Aioli Homemade Mayonnaise (Printable version)

Smooth garlic aioli blends crisp flavors for dipping or spreading. Versatile, quick, and gluten-free.

# What You Need:

→ Base

01 - 1 large egg yolk, 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 - Whisk together egg yolk, Dijon mustard, and lemon juice in a medium mixing bowl until the mixture becomes smooth and slightly thick.
02 - Slowly add neutral oil, drop by drop initially, while whisking vigorously. After the emulsification begins, continue with a thin, steady stream of oil and whisk constantly until thick and glossy.
03 - Stir in minced garlic, sea salt, and freshly ground black pepper. Mix evenly for balanced flavor.
04 - Taste and modify seasoning or lemon juice to preferred balance.
05 - Transfer mixture into a jar or bowl. Cover and refrigerate for up to 3 days.

# Expert Tips:

01 -
  • The rich garlic flavor elevates simple snacks or meals and feels like a chef's secret handshake.
  • It's quick enough to whip together between dinner conversations, yet impressive enough to make friends pause mid-bite.
02 -
  • If you try to rush adding the oil, the sauce may separate& I learned this the hard way when my first batch split halfway through.
  • Room temperature ingredients make all the difference and avoid the dreaded watery texture& this trick changed my confidence in homemade mayonnaise.
03 -
  • Rest your whisk hand frequently& slow and steady prevents splitting.
  • Minced garlic with a microplane brings out flavor without harsh chunks& don’t skip this step.
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