This garlic aioli is creamy, garlicky, and ready in just 5 minutes! It's an easy Mediterranean sauce made with fresh garlic, egg yolk, olive oil, and lemon juice. Serve as a dip, spread, or sauce to go along with steak, chicken, seafood, or roasted vegetables!
This fast and easy garlic aioli is creamy, rich, and perfect as a sauce, dip, or spread! It's made from scratch and ready in just 5 minutes when using a food processor or blender.
My favorite way to serve garlic aioli is as a dip for roasted vegetables or French fries! You can also use it as a spread in any sandwich or serve on the side of steak, chicken, or seafood!
What is garlic aioli?
Aioli is a creamy, rich sauce that's made of garlic, olive oil, salt, and egg (depending on the region). It's a popular sauce in France and Spain that's served as a dip, spread, or on the side of meats and vegetables.
In France it's common to add egg and mustard as emulsifiers, however in Spain it's tradition to use just garlic, olive oil, and salt.
- Egg yolk - Use pasteurized eggs if preferred. You can also substitute mayo instead as mayo is made of egg yolks and oil. See recipe notes for more details.
- Garlic - It's important to mash the garlic into a smooth paste for a creamy, silky texture.
- Olive oil - Use extra version olive oil for best flavor.
- Lemon juice - Fresh squeezed is a must.
- Dijon mustard - This helps emulsify the sauce into a creamy, rich texture.
How to make garlic aioli
- Set aside the olive oil and add all the ingredients into a small food processor or use an immersion blender.
- Slowly drizzle in the olive oil while mixing until emulsified and the sauce thickens.
- Mix in more oil if it's too thin. If too thick, add a few drops of water or lemon juice.
- Taste and adjust with more salt or lemon juice to your liking.
If you'd like to substitute the egg yolk, you can also make a version using mayo. Substitute the egg yolk and olive oil for ¼ cup of mayo and 1 tablespoon of olive oil.
Garlic aioli will still taste delicious when made with mayo. But in my opinion, the version made from scratch has a silkier consistency though both are still very good!
For a mild garlic flavor, you can use roasted garlic or skip the fresh garlic and use garlic infused olive oil.
Any of the following would pair well with aioli: roasted vegetables (carrots, zucchini, asparagus), French fries, sweet potato fries, steak, roasted chicken, seafood, crusty bread, or sandwiches.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
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Thanks so much for stopping by! 🧡 -Jamie
5 Minute Garlic Aioli
- 1 large egg yolk - see Note 1 for mayo alternative
- ¼ cup extra virgin olive oil
- 1 to 2 cloves garlic
- 2 teaspoons lemon juice - fresh squeezed
- ⅕ teaspoon sea salt
- ½ teaspoon dijon mustard - (optional)
- Add the garlic, egg yolk, lemon juice, dijon mustard, and salt to a small food processor or use an immersion blender. Turn it on and slowly drizzle in the olive oil until emulsified. It should be thick and creamy. See Notes 2 if you don't have a food processor or blender.1 large egg yolk, 1 to 2 cloves garlic, 2 teaspoons lemon juice, ⅕ teaspoon sea salt, ½ teaspoon dijon mustard, ¼ cup extra virgin olive oil
- Taste and add more salt or lemon juice if desired. Blend in more oil if it's too thin or water if it's too thick. Transfer to a bowl and serve. Enjoy! Makes ⅓ cup.
✎ Recipe Notes
- Don't want to use egg yolk? Substitute the egg yolk and olive oil with ¼ cup of mayo and 1 tablespoon of olive oil. Mix together all the ingredients until combined.
- If you don't have a food processor or blender, mince and mash the garlic into a smooth paste. Add it to a mixing bowl with the egg yolk, mustard, lemon juice and salt. Slowly drizzle in the olive oil while whisking constantly until emulsified and thickened.
- For a mild garlic flavor, you can use roasted garlic or leave out the garlic and use garlic infused olive oil.
*Nutritional information is an estimate, calculated using online tools.
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