Garlic Aioli Homemade Mayonnaise (Printable)

Creamy aioli made with fresh garlic and lemon. Delicious as dip, spread, or condiment.

# What You 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 (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 Steps:

01 - Combine egg yolk, Dijon mustard, and lemon juice in a medium mixing bowl. Whisk vigorously until the mixture becomes smooth and slightly thickened.
02 - Add the neutral oil gradually, starting with drops while whisking constantly. Once the emulsification process begins, pour the oil in a thin, steady stream, maintaining vigorous whisking until the mixture is thick and glossy.
03 - Fold in the minced garlic, sea salt, and freshly ground black pepper. Stir thoroughly to distribute flavors.
04 - Taste and fine-tune salt and lemon juice as preferred for desired flavor.
05 - Transfer aioli to a jar or bowl, cover, and refrigerate up to 3 days for maximum freshness and quality.

# Expert Tips:

01 -
  • If you whisk the oil slowly, you'll get an impossibly silky, glossy texture that's miles better than store-bought.
  • The bold garlic and fresh lemon juice wake up everything from fries to simple sandwiches—real flavor that doesn't hide.
02 -
  • If you rush the oil at the start, the aioli will break and turn watery—I learned that after my first batch split in a hurry.
  • Using room temperature yolk really does matter; cold yolk kept mine stubbornly separated for ages.
03 -
  • Keep your whisk moving constantly—it's the secret to avoiding lumps or separation.
  • Swap in roasted garlic for a softer, deeper flavor that’s great with roasted vegetables.
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