Garlic Aioli Homemade Mayonnaise (Print Version)

Smooth, garlicky aioli with homemade mayonnaise. Perfect for dipping fries, veggies, or as a savory sandwich spread.

# What You'll 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

# How To Make It:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until thoroughly integrated and the mixture becomes slightly thick.
02 - Begin adding the oil slowly, drop by drop, while whisking continuously. Once the base starts to emulsify, incorporate the oil in a thin, steady stream, whisking vigorously throughout until fully combined and glossy.
03 - Add the minced garlic, sea salt, and a few grinds of black pepper, stirring gently until evenly distributed.
04 - Taste and adjust seasoning or lemon juice according to preference.
05 - Transfer mixture to a jar or bowl, cover, and refrigerate for up to 3 days.

# Expert Tips:

01 -
  • This aioli has a creamy punch that turns any meal into something restaurant-worthy—your secret weapon for quick flavor fixes.
  • I keep coming back because it’s so much fresher and lighter than store-bought, and you can tweak the garlic or lemon to suit the day's mood.
02 -
  • If you rush the oil at the start, the mixture can break into a sad, oily puddle—take it slow, even when impatient.
  • Using a room-temperature egg is far more forgiving than I expected; once I tried it cold, the whole batch went sideways.
03 -
  • Use a damp towel under the bowl so it won’t slide while you whisk; your arm will thank you.
  • If the aioli breaks, whisk in an extra yolk with a fresh bowl—this saves the day almost every time.
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