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.
Do you use pasteurized eggs?
No, I don’t! If you try it, I’d love to know how it turns out.
Still runny, even w/ the extra yolk. Would love to perfect my recipe/technique. Not sure what I did wrong.
Whip your eggs first and slowly drizzle oil into eggs while whipping. Don’t add to quickly or they will break and become runny.
Thank you for your tip Ken! I knew I was suppose to add the oil in slowly but I am a rebel, and the recipe called to add all ingredients together at once. It just leaves you with a runny egg mixture. I did it over!! Adding the oil in slowly and it came out beautifully!
How do you pronounce aioli? Thanks!
Ayyyy-ooooh-lee
Can you change the recipe to read
“Whip eggs and yolk” as the first step? I followed al the directions and it still came out runny.
Thanks for this tip. If you’ve followed the recipe and it’s all gone wrong. Set the mixture aside, start again with 2 egg yolks and drizzle a bit of oil. Once it’s started to thicken, you can now add the messed up mixture a bit at a time as if it’s just oil. Waste not want not! We also doubled -quadrupled the flavours to get the balance right
Not only was this a waste if time, it was waste of ingredients too. Don’t bother with this recipe.
Runny and gross. I’m sad. Recipe is missing critical instructions which could have helped readers avoid wasting ingredients.
Weird, I followed instructions exactly and it came out thick and delicious. Maybe the size of the eggs, or type of oil made a difference. There are other suggestions in the comments to “fix” a broken or runny sauce. Don’t knock the recipe and be sure to read a few comments before starting!
It came out perfect and so tasty. I added a bit more garlic and lemon juice because we love garlic. Not sure what you did but mine whipped up immediately. The recipe is goid. Maybe your immersion blender needs a higher speed of your bowl was too large. Is cup that is slightly wider than the circumference of the stick blender does a better job.
OMG, do you know how many cups of oil I’ve thrown away in the past before finding this recipe?? I’m not sure this one even took two minutes. The emulsion was instantaneous! I’ve heard you should use room temperature eggs. Mine were straight out of the fridge. Love this!!
Made this to serve with my grilled swordfish. AWESOME! It came out super thick, probably because I didn’t have dijon so I added a few splashes of murin and water and it was perfect. So easy and good.
This was a fantastic recipe. I used my homemade fermented mustard instead of Dijon and a combo of olive and avocado oil. It was perfect! Thank you.
This set up very quickly. I decided to use healthy olive oil. Big mistake. It tastes too “green”. Next time half n half, or not at all. I have always added paprika to mayo. I also added fresh chives and dried dill. A quick easy recipe. Set up the ingredients first. Be certain to drizzile in the oil. Simple and very tasty. Much more cost effective than purchased aoli. I use my immersion blender a LOT!
How would you make mango habanero aioli? Can you use a hand blender instead
This worked great for me. I have a top notch immersion blender so I had no issues. Thickened right up. I added extra garlic and lemon because I love those flavors. I used avocado oil as I thought it might make it a smidge creamer.
I used it in making a pineapple, purple onion, gouda cheese and picked beet burger. It got rave reviews from my wife.
I highly recommend this. It does make quite a bit.
Hello!
I was so excited to come across your recipe as I was trying for the first time to make Aioli. The same ingredients you specify…..didn’t work, it came out too runny. Then I thought maybe use the same method to prepare hollandaise sauce over warm bath but this also didn’t work. Luckily I have a recipe book of sauces around the world and thought I should look up their ingredients and method. I found out that they use yolk of boiled eggs, which makes sense for the egg yolk you suggest.
Anyway, I have already prepared this and cooked it over warm bath. So I decided to just mix this with mayonnaise and it came out ok.
This just gave me a task of perfecting aioli.
Thanks for sharing your recipe.
Thanks for sharing your tip! I’ve never heard of using boiled egg yolks, but if that worked for you, that’s awesome! I don’t think it’s a traditional mayonnaise ingredient though.
Perfect! I was looking for a base for a jalapeño aioli and this was the perfect amount. After blending it I threw in some diced jalapeño and blended it again. Worked out beautiful.
Just made a 1/2 recipe in a small little blender. Added fresh basil. It was perfect and only took a few minutes. Next time I think I’ll do 1/2 olive oil and half grape seed oil and add chives to the fresh basil. Served it with crab cakes.
Thank you thank you! Perfect recipe, so easy and quick. The only things that would have made it better were if I had roasted my garlic.
I made it exactly as stated. Remember she said to use canola oil NOT olive oil.
The technique to make Aioli or Mayo is to just a narrow cup that your immersion blender just barley fits into and starts from the bottom. Smooth, Creamy every. Single. time. Perfect Recipe as written!
Should have read the comments before I made a large batch of what amounted to garlic flavored oil
This recipe is a winner.
I’ve used it a lot. Everytime a success. I put all ingredients into a large coffee mug add ingredients except the mustard as i like whole grain and stir in it at the end.
Yay thank you!
So easy, and impossible to ruin if you do exactly how the recipe suggests.