Garlic Aioli is a flavor-packed spread (or dip) and the perfect addition to a sandwich, a wrap, or a burger.

This short-cut version is made with mayonnaise, garlic, and lemon and takes just a couple of minutes to prepare (but I’ve included from scratch directions if you’re feeling adventurous too)!
Aioli prepared in a bowl

What is Aioli

Aioli comes from the Mediterranean but there are variations from Spain and France as well (and pretty much everywhere really).

It’s basically mayonnaise with garlic and sometimes other flavorings like lemon, chipotle, or even splash of truffle oil!

Use it to jazz up any burger or as a dip for french fries, zucchini fries, or sweet potato fries.

Spoon a bit into a macaroni or potato salad, just a couple of tablespoons will really change up the flavors!

How to Make Garlic Aioli

Once you create your own aioli, you’ll never buy it again!

  1. Start with mayonnaise (store-bought to make it quick or homemade if you prefer).
  2. Whisk all ingredients together (per recipe below).
  3. Refrigerate at least 30 minutes and serve!

For a milder garlic flavor, roast garlic in the oven wrapped in aluminum foil until tender and golden.

Aioli ingredients

Flavorful Variations

Homemade aioli lends itself to so many different flavors, here is a list to inspire signature aioli sauces! Add as much as preferred of the following:

  • SPICY: sriracha sauce, chipotle or cayenne powder.
  • SAVORY: pesto, basil, roasted garlic or red peppers, sundried tomatoes, or truffle!
  • CREAMY: avocado, dijon or stone-ground mustard.

What to Serve it With

Homemade aioli is a simple condiment that can dramatically improve the flavor of meats, veggies, salads, and sandwiches!

It’s a great dip for homemade french friescheesy breadsticks or sweet potato wedges!  Or try it with these amazing vegetable skewers for a real treat!

Lemon garlic aioli

How to Store Aioli

Regardless of the kind of aioli made, it should keep in a tightly covered container in the fridge for about 2-3 days.

Creamy Dips and Dressings

Did you love this homemade Aioli? Be sure to leave a rating and a comment below!

Aioli prepared in a bowl
4.97 from 110 votes↑ Click stars to rate now!
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Homemade Garlic Aioli

Aioli can be used as a dip, sauce or dressing! It's creamy, flavorful & quick to make!
Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 30 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients  

  • ½ cup mayonnaise
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • ¼ teaspoon kosher salt
  • 2 teaspoons olive oil
  • ¼ teaspoon pepper

Instructions 

  • Mix all ingredients in a small bowl to combine.
  • Refrigerate at least 30 minutes before serving.

Notes

Makes approx 1 cup.
Keep in a tightly covered container in the fridge for about 2-3 days. 
4.97 from 110 votes

Nutrition Information

Serving: 0.125cups | Calories: 105 | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 162mg | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce
Cuisine Mediterranean
Aioli with text
Homemade Aioli in a bowl with writing
Homemade Aioli with writing
Easy Garlic Aioli with writing
Easy to make Aioli with writing
Homemade Aioli ingredients with writing

Categories:

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Very delicious and easy to make. But I am a bit confused on the nutrition info you posted. You are showing the serving to be 1g. Typically a serving I thought would be at least 1 tablespoon, which would be at least 15g.
    Can you clarify this please.5 stars

    1. Hi Connie, this recipe makes about 1 cup. So a serving is approximately ⅛ cup or 2 tablespoons.

  2. Hi – I’ve made this many times and it’s always a hit. Question – can it be frozen if it’s made and never used?5 stars

    1. I have never tried freezing it but it should work! Put it in an airtight container, leaving a bit of space for expansion. Thaw it in the fridge and give it a good stir when ready to use.

  3. Needed something quick for our philly cheesesteaks and this was AMAZING. Fast, had all the ingredients on hand, and it was the perfect condiment to elevate this for dinner!5 stars

  4. it was SO good. i added roasted garlic instead of minced garlic (didnt have raw garlic at the moment i roasted it all LOL) i added it to a tomato sandwich on sourdough :)

    HIGHLY RECOMMEND THIS!5 stars

  5. I love the recipe you had for homemade garlic aioli especially with the truffle sauce makes it really interesting thanks a bunch.5 stars

  6. That was the best aoli I’ve ever had! Follow recipe as is. Had it on chicken portabella sandwich. Totally going to try it on a BLT ! Thanks!5 stars

      1. I added chopped herbs and had it on a fried chicken sandwich. All I can say is “Yum!”
        I am interested in the “from scratch” recipe, but I’m not finding it on this page. Do you have a link to that recipe?
        Thank you!

  7. So yummy!! Serving w/a rotisserie chicken from the store and roasted veggies for the easiest dinner made extra yummy w this dip!5 stars

  8. What do you do with the garlic clove? Crush it, finely chop or place whole when combining the ingredients? TIA

  9. I love this Aioli!!
    I make one minor adjustment to the recipe for my family.
    We live in the southern US where almost everything has a little spiced kick.
    After some experimentation 1tsp at a time, we found that 2 tablespoons of:
    “Frank’s original RedHot cayenne pepper sauce” is a perfect amount of heat.
    I am sure that you could use any Siracha, Tabasco, or other sauce, but we like Frank’s

    We use this Aioli on Burgers, Hotdogs, as a dip for French Fries, well… just about everything we would use any other condiment for!

    Love !! Love !! Love !! it.5 stars

  10. Hello and thank you for posting this recipe fn or garlic aioli which is exactly how I have made it for years. It really is a can’t miss recipe that people love.

    I did want to point something out. You mention that aioli comes from the Mediterranean and ho on to say Spain and France have their own variations. I was born in Spain and Spain and France are both Mediterranean countries so not sure why it was phrased the way it was.

    1. I’m French and since most of France doesn’t border the Mediterranean Sea, only the south of France would be considered Mediterranean.5 stars

  11. Sounds yum, especially with a kick of sriracha. This may be a dumb question, but is the garlic minced or pressed? Thanks!

    1. Hi Sue, I would use a garlic press for consistency but you can mince it as well.