The Easiest 2 Minute Homemade Garlic Aioli
This easy homemade aioli recipe only takes two minutes and will forever change the way you think about mayonnaise and aioli.
Why you’ll love this homemade garlic aioli
Have you ever had one of those moments when you try something new and you don’t know how you ever lived without it? That’s how I feel about this aioli. I mean, I’ve had aioli before.
I’ve made countless mediocre aioli recipes that required store-bought mayo, and I’ve been perfectly fine with it. I had always wondered what restaurants were doing to make their chipotle mayo or or their garlic aioli so much better than the crap I made at home, and I’ve finally found the answer.
Make it from scratch. Instead of using store bought mayonnaise as the base for my aioli and other sauces, I simply throw a few extra ingredients into a cup and blend it with my immersion blender.
It makes a creamy, thick sauce that you could literally eat with a spoon. It’s that good. It only takes a few minutes to make it and you can use it in so many different ways.
More dairy free condiments: homemade tartar sauce / homemade cocktail sauce / dairy free ranch dressing / spicy sushi sauce
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Egg – Eggs are the base of the aioli, room temperature is key so the aioli comes together smoothly.
- Dijon mustard – The mustard helps with the emulsification process, which means it helps the oil and liquid mix without separating.
- Oil – This is the body of your aioli. Use a neutral-flavored oil (like vegetable or canola – NOT extra virgin olive oil) so it doesn’t overpower the other ingredients. It helps with emulsifying and gives that silky texture.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this homemade garlic aioli
Layer the ingredients. In the bottom of large cup, start by cracking the egg and adding the separate yolk at the bottom. Then layer, the mustard, lemon juice, garlic, and salt. Then, slowly pour the oil over everything so it’s layered on top.
Blend. Start with your immersion blender at the bottom of the cup where the eggs are, and start blending. Slowly work your way up to the top, as you move the aioli will start to come together.
Ways to use this aioli recipe: Make the best homemade tartar sauce of your life, drizzle it on patatas bravas, use it on tacos instead of sour cream, make ranch dressing, top your favorite quinoa recipe with some extra flavor, or serve it as a dip for crispy potato wedges.
Frequently asked questions
Ingredients
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon coarse salt
- 1 garlic cloves (or 1 1/2 teaspoons minced garlic)
- 1 cup neutral-flavored oil
Instructions
- Layer ingredients. Place all ingredients in a large cup with the eggs at the bottom and the oil at the top.
- Blend. Blend with an immersion blender, slowly working from bottom to top, until ingredients are combined and thick.
