Fresh Homemade Aioli with garlic, lemon, and olive oil creates a creamy sauce for dipping fries, spreading onto sandwiches, or serving with grilled seafood.
Aioli is one of those simple recipes that can completely change a meal. Creamy, garlicky, and rich with olive oil, it’s a condiment traditionally made in parts of France and Spain and served with everything from seafood to tapas and roasted vegetables.
Having grown up in Europe, I’ve been familiar with aioli since a very young age. I remember eating it with fish soup in the south of France and alongside tapas in Catalonia.
Every family seemed to make it slightly differently, some stronger with garlic, others lighter and more delicate.
This homemade aioli is the one I make most often at home. It’s a Spanish-style version made with a whole egg instead of only the yolk, which gives it a lighter, fluffier texture. It uses simple ingredients, including garlic, olive oil, lemon juice, and salt.
One of the reasons I keep making this easy aioli recipe is how quickly it comes together. With a hand stick mixer, you can have fresh homemade aioli ready in about 10 minutes.
You can also easily adjust the garlic to suit your taste. For me, 1 clove gives the perfect balance. Once you taste it, it’s hard to go back to store-bought versions.
I usually keep a small jar in the fridge because it goes with almost everything. This aioli is perfect as a dip for fries, chicken, seafood, and grilled vegetables, or simply spread onto crusty bread. Enjoy!
Why We Love Homemade Garlic Aioli
- Homemade version tastes far fresher than most supermarket aioli jars from the fridge.
- Keeps well in the fridge for quick lunches, sandwiches, and snacks during the week.
- Small batch size means you can make fresh aioli without ending up with leftovers for days.
Key Ingredients for Homemade Aioli
Egg
You can make aioli with either a whole egg or only raw egg yolks, depending on the texture you prefer. Using a whole egg gives the aioli a lighter and fluffier consistency, while yolks alone create a richer and thicker sauce.
Garlic
Garlic gives the aioli its classic flavour and slight sharpness. Fresh garlic cloves blend more smoothly and taste better than pre-minced garlic. If you prefer a milder aioli, you can reduce the garlic slightly or use a smaller clove.
Fresh Lemon Juice
Lemon juice lightens the richness of the oil and brightens the garlic flavour. Freshly squeezed lemon juice gives a fresher flavour and blends more naturally into the sauce than bottled versions.
Find the complete list with measurements in the recipe card below.
How to Make Homemade Aioli
Step 1: Put the egg, sliced garlic, salt, and 2 tablespoons of olive oil into a small bowl or the container of a hand stick mixer, then start blending everything together.
Step 2: Slowly add the remaining oil in a thin, steady stream, keeping the mixer running while adding the oil.
Step 3: Once all the oil has been incorporated and the aioli has thickened, slowly add the lemon juice while continuing to blend.
Step 4: Continue blending until all the lemon juice has been fully incorporated and the aioli is smooth and creamy.
Step 5: Keep the aioli in the fridge in an airtight container until ready to use.
Frequently Asked Questions
Yes, although it takes more time. You can whisk it by hand or use a food processor, but an immersion blender or hand stick mixer usually gives the quickest and smoothest result.
Neutral oils such as sunflower oil, vegetable oil, grapeseed oil, or canola oil work very well for homemade aioli if you prefer a milder flavour. You can also use a mix of neutral oil and olive oil for a more balanced flavour.
Homemade aioli pairs well with homemade french fries, grilled seafood, chicken wings, crab cakes, roasted vegetables, and sandwiches. It also works wonderfully as a dipping sauce and adds a ton of flavour to grilled or roasted veggies.
Use slightly less lemon juice or slowly drizzle in a little extra oil until the aioli reaches your preferred consistency.
Fresh herbs such as parsley, basil, dill, chives, and coriander all work well in homemade aioli. Softer herbs blend more smoothly into the sauce, while stronger herbs like rosemary or sage are better used in very small amounts.
Extra Help from the Kitchen
Use Mild Olive Oil – Choose a mild olive oil for a smoother aioli, as strong or peppery oils can leave a slightly bitter finish once blended.
Remove the Garlic Germ – Cut the garlic clove in half and remove the small inner sprout if present, especially if the garlic is older, for a softer and less sharp flavour.
Dry the Container Well – Wipe the blending container and blender attachment completely dry before starting because even small amounts of water can affect how well the aioli thickens.
Use a Garlic Press – Pressing the garlic helps it blend more smoothly into the aioli and gives the sauce a more even, bold garlic flavour.
Taste After Chilling – Refrigerate the aioli for 20 to 30 minutes before serving, then taste again and adjust the salt if needed, as the garlic flavour becomes stronger once rested.
Variations and Twists
Homemade Sriracha Aioli – Blend in 1 to 2 teaspoons of sriracha for a spicy aioli that works well with fries, burgers, and sandwiches.
Homemade Roasted Garlic Aioli – Replace the raw garlic with roasted garlic for a softer, sweeter aioli with a smoother flavour.
Homemade Truffle Aioli – Stir in a small amount of truffle oil at the end for a richer aioli that pairs well with roasted potatoes and steak sandwiches.
Homemade Chipotle Aioli – Blend in chipotle chilli or chipotle powder for a smoky aioli that goes well with grilled chicken and roasted vegetables.
Homemade Herb Aioli – Add finely chopped parsley, basil, or dill for a fresher aioli that pairs especially well with seafood.
Storage and Shelf Life
Store homemade aioli in an airtight container or glass jar in the fridge for up to 3 days. Because it contains raw egg, it shouldn’t be left at room temperature for more than 2 hours.
Freezing isn’t recommended, as the texture can split and become watery once thawed. If the aioli thickens too much after chilling, stir in a small amount of lemon juice before serving.
Favourite Recipes Using Homemade Aioli
Homemade Aioli Recipe
Ingredients
- 1 egg
- 1 garlic clove – sliced
- 220 ml – 1 cup olive oil
- juice of ¼ lemon
- salt – to taste
Instructions
- Put the egg, sliced garlic, salt, and 2 tablespoons of olive oil into a small bowl or the container of a hand stick mixer, then start blending everything together.
- Slowly add the remaining oil in a thin, steady stream, keeping the mixer running while adding the oil.
- Once all the oil has been incorporated and the aioli has thickened, slowly add the lemon juice while continuing to blend.
- Continue blending until all the lemon juice has been fully incorporated and the aioli is smooth and creamy.
- Keep the aioli in the fridge in an airtight container until ready to use.
Notes
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I love it too, Manuela, and yours looks so creamy!
Simple and lovely, Thank you!
I meant to post a mayonnaise from scratch for ages now but never did. So happy to see it appear here, Manu. I made aioli but from ready made mayo. I love aioli (s). They go great on everything. Great tutorial as usual.