Garlic Aioli




Introduction: Garlic Aioli

About: Hi I'm Elise and I love to cook and share my creations with my friends and family. I hope you like the recipes I put up! Please check out our cooking channel Elise's Eats on YouTube :D Instagram-https://www.i…

Garlic Aioli is an absolute staple in my house and it can add a sense of wonder to any dish. By using fresh egg yolks and a nice good quality oil, yes, it has fats in it but the deliciousness and creaminess of it are worth every calorie!!! Making aioli from scratch is a lovely little addition to any dinner party and when you tell everyone you made this yourself, people will go crazy for it!! I hope that you like it because I love it, especially with hot chips.

An extra note, garlic aioli has the best taste when the fats in it are at a warmer temperature due to the fat particles being able to dissolve faster on your tongue and concentrate the flavour. Similar to eating chocolate or any fatty food at room temperature compared to straight out of the fridge, it tastes more intense and delicious when warmer. Therefore I recommend taking out of the fridge 5-10 minutes before serving with anything.

Step 1: Ingredients & Equipment


- 2 Egg yolks (room temp), Make sure that you use good quality egg yolks as they will not be cooked, also be careful if you are pregnant consuming raw eggs, please!!

- 1 tsp Dijon mustard (I personally prefer 1.5 tsp of mustard for a more intense flavour, but start with 1)

- 2 Tbsp fresh lemon juice

- 1 big clove (2 small) of Italian (purple) garlic, crushed, if you are using white garlic you may need 3 cloves as white garlic tends to be less potent than the purple.

- ¾ Cup oil (you may need more if it is too thick), I use canola oil, preferably use oil with less taste (olive oil may alter the taste although it is yummy too)

- Salt and pepper to taste


- Bowl

- Hand mixer/blender

- Or Food processor

Step 2: Make the Aioli

In your bowl or food processor mix your egg yolks until they become lighter in colour.

Then add 1 tsp of mustard (I always add 1.5 tsp), garlic and lemon juice to the egg yolks and continue to mix for another 2-3 minutes until it thickens.

Step 3: Slowly Add the Oil

Once it has mixed together turn the mixing speed up to high and slowly drizzle in the oil whilst mixing. Start with adding the ¾ cups of oil and watch it thicken and become lighter and glossy! Only add the extra ¼ cup of oil if you feel the aioli is too thick, this is mainly a preference.

Step 4: Taste and Serve

After this point taste the aioli, you can always add more garlic, mustard, lemon juice or salt and pepper, Everyone loves their aioli their own way so make sure to change it to suit you. Then place in the fridge until ready to serve!

For optimum flavour take out of the fridge 5-10 minutes before serving with chips, fish, burgers, almost anything you can imagine! I hope that you enjoy!

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    Creative Mom CZ
    Creative Mom CZ

    3 years ago

    Just a note of interest, you don't need to say garlic aioli, aioli has to be made from garlic always or it's not aioli;) it comes from my husband's region and it literally means "garlic and oil". Also, aioli isn't made from eggs unlike mayo, at least the original one is just garlic, oil and salt.


    3 years ago

    This reminds me of a really nice get together I was at last summer, where our host had made grilled vegetables, chicken skewers, and fried dill pickles with a nice aioili for dipping.
    It was delicious. All with ice cold small batch craft beer. Sitting in the sunshine in the Muskoka's of Ontario in the warm July sun.


    3 years ago

    Have you ever used a stick blender (also called an immersion blender)? It works almost instantly and is very nearly fool proof! After mixing your eggs, mustard, lemon juice, and garlic (I add kosher salt), put it in a measuring cup and pour ALL your oil on top. Then sink the stick blender to the bottom and turn it on. As the Aioli sets up, slowly lift the blender off the bottom and make sure all the oil is incorporated. Very quick and easy!


    3 years ago

    Yummy! I often make something very similar. I have elderly family
    members so I'm concerned about raw eggs so instead, I use the yolks from
    soft boiled eggs, it works just as well as raw eggs and has only a
    minimal effect on the taste. Also, I find it makes a big difference how
    you crush the garlic, crushing it until it's a very smooth puree gives
    the best results.

    One more thing, it's silly but it's a pet peeve of mine, this is aioli, calling this garlic aioli
    is redundant since aioli always, ALWAYS has garlic in it. If there's no garlic, it's not aioli, it's just a favoured mayo.