Aioli Sauce

Add a Mediterranean vibe to your savory dishes with this spicy and delicious Aioli sauce recipe.  Aioli is a widely used sauce in Spanish, French, and Italian cuisines. It’s basically olive oil and garlic with some added seasonings. Our authentic Aioli recipe from scratch is much different and more delicious than flavored mayonnaise.

This versatile sauce boosts your homemade simple meals. Perfect for grilled fish, fries, sandwiches, burgers, sauteed veggies, and so on. So easy that it’ll turn out perfect on your first try. Tag along for making the most smooth and appetizing Aioli from scratch with bonus tricks and storing tips. 

Homemade Aioli Sauce Recipe Ingredients:

Homemade Aioli sauce is not just a fancy mayonnaise, also it doesn’t include any mayonnaise. It is an awesome combination of raw garlic, salt, olive oil, and egg yolk. It’s unbelievably creamy, garlicky, slightly tangy with lemon juice, and delectable. Make it in just 10 minutes. 

Trust me it’s easier than you think and bursting with flavors. Our Mediterranean dipping sauce is good with vegetables, fish, or fried items. It’s flexible enough to allow you to create variations of your own. There are only six ingredients that you need for this yummy garlic oil sauce. 

Garlic:

Garlic has the most prominent flavor in this creamy garlic sauce. If you are not into garlic this sauce isn’t for you. Use 2 cloves garlic, finely chopped. Raw garlic has an extremely powerful flavor and aroma. Be careful while using it in the sauce. Always taste before you add more.

Olive Oil:

Olive oil is a must-use ingredient in authentic Aioli sauce. 100% pure olive oil has a strong flavor. I recommend using 1/2 cup mild-tasting olive oil, Also, you can use olive oil and vegetable oil, half-half. 

Kosher Salt:

Kosher salt has a larger grain size than table salt. So, it is more suitable for use in sauce and seasonings. Use 1/8 teaspoon kosher or plus more if you need.

Egg Yolk:

Raw egg yolk gives our olive oil Aioli a mayonnaise-like velvety texture.  For the best results, use room-temperature eggs, as they emulsify easily. 1 large egg yolk will be enough.

Lemon Juice:

Wanna add some tangy punch to your lemon herb Aioli?  The acidic nature of lemon juice counters the garlicky flavor. 2 teaspoons of lemon juice will make it taste better.

Black Pepper:

Black pepper contains piperine which produces heat when added to any recipe. It has a complex flavor that goes well with sauces and seasonings. ¼  teaspoon of black pepper enhances the aroma of our homemade condiment recipe.

How to Make Aioli Sauce From Scratch?

Have 10 minutes on hand? Make this fancy lemon garlic aioli sauce at home. It’s so tempting that once you try it you’ll literally want to put it on everything! The trick in making Aioli sauce for fries is adding olive oil slowly to the egg yolk and string continuously so that it can emulsify nicely. 

This gives our sauce a unique fluffy and stiff texture without any mayonnaise. Even if you turn the bowl upside down, the sauce will stay intact. Follow the simple step-by-step directions:

Step 1:

In a mortar, add the garlic and salt. Mash together until the garlic turns into a smooth paste. If you don’t have a mortar, chop the garlic thoroughly with a sharp knife.

Step 2:

In the bowl, whisk the egg yolk and lemon juice until foamy, 5 minutes will be enough. Pour the oil into a measuring cup.

Step 3:

Keep whisking slowly and add the olive oil a few drops at a time. When the sauce is thicker in consistency, gradually increase the amount of olive oil. Egg and olive oil will slowly emulsify.

Step 4:

Whisk in the mashed garlic. Taste and add more salt and pepper if needed. And that’s it. Our classic garlic aioli sauce is ready to serve. Refrigerate the sauce for 15 minutes so the flavors can intensify even more!

Recipe Tips & Notes:

• Always taste the olive oil before using. If your olive oil is very strong and bitter,  you can add half olive oil and half mild vegetable oil such as canola or grapeseed oil. 

• The oil acts as a thickening agent in our garlic Aioli sauce. For a thicker sauce, add more oil. Add water or lemon juice a little at a time to make it thinner.

• Use eggs that are fresh, properly refrigerated, and from a reliable source. 

• If you have allergy issues in egg yolk, skip the egg. Add vegan mayonnaise instead.

• If the mixture separates, whisk continuously while adding oil a little at a time. Or add one more separately foamed egg yolk.

• If you find all these whisking rigorous, make olive oil Aioli in an immersion blender or a food processor. 

• Don’t have fresh garlic? Use minced garlic. 1/2 teaspoon equals about 1 clove of garlic.

• Want a tangier Aioli sauce? Add some lemon zest to give it more lemon flavor!

• Keep the garlic cloves soaked in lemon juice for 10 minutes to have a smoother paste.

Aioli Sauce Variations:

We presented the basic garlic Aioli sauce, but there are many possible variations. Here are some for you.

Traditional Aioli Sauce

Traditional Aioli is made with only garlic cloves, olive oil, salt, and pepper. There is no egg or lemon juice in traditional Aioli recipes. It has a sharp and slightly bitter taste from raw garlic and strong olive oil. 

Shortcut Aioli

Find smashing and whisking cumbersome? Combine 1 cup mayonnaise with 2 to 3 finely grated garlic cloves, a pinch of salt, and 1 to 2 teaspoons of lemon juice. Blend in olive oil to create a shortcut version of the Aioli sauce.

Vegan Aioli

Combine 1 cup vegan mayonnaise with 2 grated garlic cloves, a pinch of salt, and 2 teaspoons of lemon juice. Skip the use of egg yolks to make it vegan.

Tangy Aioli Sauce

Use white or red vinegar, dijon mustard, chopped pickles, or capers to make the Aioli sauce tangier. 

Mild Aioli Sauce

Roast the garlic cloves in olive oil first for a milder Aioli. Also, add milder oils like sunflower or safflower oil.

Lemon Herb Aioli

To make Aioli sauce herby, add lemon juice, chopped chives, parsley, tarragon, or another herb of your choice.

Spicy Aioli Sauce

For spicy Aioli sauce, Add a pinch of ancho chile powder, chipotle powder, sriracha, cayenne pepper, or any spicy condiment.

Colorful Aioli Sauce

For a pink version, stir in a little pureed beetroot, red pepper, or pureed tomatoes. Stir in some pureed basil or cilantro for a green version.

Nutritional Information:

Nutrition Facts (per serving)
Calories	Fat	Carbs	Protein
123	16g	1 g	2 g

Conclusion:

Our homemade Aioli sauce is packed with flavors to make anything that you dip into much more delicious. Spread it on a grilled burger topped with sliced tomatoes and lettuce. Sounds delicious? 

So what are you waiting for? Make a batch today and wow your daily guests. You’ll definitely make this creamy Aioli sauce recipe again and again.

Frequently Asked Questions:

This simple classic Aioli sauce will effortlessly take your meal to the next level! Plus it is versatile enough that you can use it on just about anything. 

1. What is Aioli Sauce and How is It Different From Mayonnaise?

Aioli sauce is a mayonnaise-like emulsion. But it doesn’t include any mayonnaise. Its olive oil and egg yolk turned into a creamy, fluffy texture. 

2. What Are The Best Uses For Aioli Sauce?

• Spoon it over vegetables, baked sweet potato, asparagus, and tomato slices in a sandwich.

• Use it as a salad dressing to toss with greens and hard-boiled eggs.

• Spoon it over grilled fish or baked salmon.

• Add it to tacos, nachos, steaks, noodles, and pasta dishes.

• Or simply dip french fries, flavored popcorn, and chicken wings in it.

3. How Long Does Homemade Aioli Sauce Last In The Fridge?

Our garlic Aioli sauce is storing-friendly. Place in a small covered jar and refrigerate until ready to use. Aioli sauce will remain fresh in the refrigerator for 5 days. I do not recommend freezing Aioli. The texture will change when thawed and reheated.

4. Can Aioli Sauce Be Made Without Eggs?

Yes, Aioli sauce can be made without eggs. Whisk mashed garlic and olive oil for at least 10 minutes. You’ll get the same mayo-like texture in the Aioli sauce. Also, you can use 1 tablespoon of mayonnaise with the mashed garlic.