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This is a shortcut version of an aioli, making it perfect for serving with any meal!
This Garlic Aioli recipe is a creamy, garlicky sauce with a hint of lemon. It’s perfect for dipping fries, spreading on sandwiches, serving with grilled meats, and more.
What is Aioli?
Aioli comes from the Mediterranean, but there are different variations coming from Spain, France—and many other places. It’s similar to mayonnaise in that it is an emulsified oil with minced garlic and sometimes other flavorings like lemon, chipotle, or even truffle oil!
This short-cut version uses mayonnaise, garlic, and lemon and takes just a few minutes to prepare.
How to Make Garlic Aioli
Once you create your own aioli, you’ll never want to taste store-bought again!
- Start with mayo (store-bought to make it quick or homemade if you prefer).
- Whisk all ingredients together (recipe below).
- Refrigerate the mixture for at least 30 minutes and serve!
For a milder garlic flavor, roast garlic in the oven wrapped in aluminum foil until tender and golden.
Flavorful Variations
Homemade aioli can be seasoned lots of different ways. Add the following—as much or as little as you’d like:
- Spicy: sriracha sauce, chipotle or cayenne powder.
- Savory: pesto, basil, roasted garlic or red peppers, sundried tomatoes, or truffle oil.
- Creamy: avocado, dijon or stone-ground mustard.
What to Serve it With
This homemade garlic aioli recipe is a simple condiment that is great for dipping or as a spread. Serve it with appetizers, meats, veggies, salads, and sandwiches!
How to Store Aioli
Aioli should be kept 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.
Homemade Garlic Aioli
Equipment
Ingredients
- ½ cup mayonnaise
- 1 clove garlic minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl, stir together mayonnaise, garlic, lemon juice, olive oil, salt, and pepper to combine.
- Refrigerate at least 30 minutes before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Dressing, Sauce
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Did you recently change this recipe? I feel like there was never olive oil before
Hi Mike, the recipe here has not been changed. We do also have a chipotle aioli that does not have olive oil. Hope that helps.
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.
Hi Connie, this recipe makes about 1 cup. So a serving is approximately ⅛ cup or 2 tablespoons.
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?
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.
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!
So happy to hear you enjoyed it, Denise!
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!
Sounds delicious, Carly!
Made it. I was told I did not make enough
So delicious!
Made this with panko crusted fried asparagus & green beans. So good that there was none left. 10/10
I love the recipe you had for homemade garlic aioli especially with the truffle sauce makes it really interesting thanks a bunch.
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!
Those both sound delicious Zanmi!
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!
Hi Rylee, for a from scratch version you can try making the mayonnaise from scratch!
So yummy!! Serving w/a rotisserie chicken from the store and roasted veggies for the easiest dinner made extra yummy w this dip!
That sounds like a delicious and easy dinner Jessica!
Way too salty…. Not edible…..
Did you use Kosher salt or table salt? Table salt is finer so you would need less.
What do you do with the garlic clove? Crush it, finely chop or place whole when combining the ingredients? TIA
Sorry for the confusion, the garlic is minced.
Perfect.. simple!
Can’t wait to try this recipe!!! This is INCREDIBLE!!!
We would love to hear what you thought of it, AngelaKin!
I just made your garlic aoli for my BELTS that I made for lunch. It was absolutely delicious
So happy you loved this recipe as much as we do, Rhonda!
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.
Ooo, that sounds so delicious Darrin! I love a little heat as well!
Sweet potato fries recipe sounds great, can’t wait to try it.
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.
I’m French and since most of France doesn’t border the Mediterranean Sea, only the south of France would be considered Mediterranean.
Sounds yum, especially with a kick of sriracha. This may be a dumb question, but is the garlic minced or pressed? Thanks!
Hi Sue, I would use a garlic press for consistency but you can mince it as well.