Garlic Aioli Homemade Mayonnaise (Printable Version)

Creamy garlic aioli blended with lemon, Dijon, and fresh ingredients for Mediterranean-style dipping or spreading.

# Ingredient List:

→ Base

01 - 1 large egg yolk, room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil, such as 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 the egg yolk, Dijon mustard, and lemon juice in a medium mixing bowl, whisking thoroughly until the mixture becomes smooth and slightly thickened.
02 - Begin adding the neutral oil slowly, drop by drop at first, while whisking constantly. Once emulsification starts, gradually add the oil in a thin, steady stream, continuing to whisk vigorously until the mixture is thick and glossy.
03 - Stir in the minced garlic, sea salt, and freshly ground black pepper. Mix until evenly distributed.
04 - Taste and refine seasoning or lemon juice as necessary for balance.
05 - Transfer the mixture to a jar or bowl, cover tightly, and refrigerate. Use within three days for best quality.

# Expert Advice:

01 -
  • This aioli transforms even plain veggies into addictive snacks or sandwich stars—trust me, friends never leave any behind.
  • The garlicky kick wakes up tastebuds and gives homemade meals a Mediterranean twist, perfect for easy impressing.
02 -
  • Whisking too fast or adding oil too quickly can cause the aioli to break—patience pays off.
  • Swapping in roasted garlic changes the flavor completely, mellowing the bite and making it surprisingly versatile.
03 -
  • Room temperature ingredients ensure smooth emulsion—cold yolks are a recipe’s worst enemy.
  • Use a garlic press or microplane for even flavor release and a smoother finish.
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