Homemade Garlic Aioli

5 from 19 votes
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My quick & easy homemade garlic aioli recipe is a creamy blend of lemon and garlic that elevates this garlic mayo sauce to a restaurant-style aioli. Plus, it’s easy to make and the perfect dipping sauce for parties (or just to have on your own).

A small jar with homemade garlic aioli

Though in the US we might be ketchup lovers, we could all take note from the Europeans. For them, it’s not red sauce, but mayonnaise or – even better – garlic aioli for fries. Homemade aioli sauce is a versatile ingredient whether it’s for dunking fries into or incorporating it into other dishes. Plus it’s so easy to make.

I’ve got an easy way how to make garlic aioli. It uses just five aioli ingredients to create a creamy sauce. I’m certain will take top billing on your favorite condiments list.

Aioli – particularly homemade – can even have some health benefits. Commercially made condiments can be surprisingly high in sugar and salt. But you can control this when you make a garlic aioli sauce at home.

It shouldn’t be consumed in high quantities. Yet, my aioli sauce recipe is a good source of healthy fat (from olive oil). It also helps support your immune system, brain health, and your gut.

A small bowl of garlic aioli in the midst of chicken drumsticks

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What Is Garlic Aioli

An aioli dipping sauce is a condiment made out garlic and olive oil. An emulsion creates the unique texture of an aioli recipe, making it similar – but not identical – to the more familiar mayonnaise. In the US, most flavored mayonnaises are known as aioli garlic sauce. But there are a few differences between the two sauces.

Aioli Vs Mayo

They may seem very similar, but there’s one ingredient that separates aioli recipes from mayo ones – garlic. An aioli sauce recipe will usually have garlic as its star ingredient. On the other hand, mayo will have a blander taste and often get used as a base for an aioli mayo recipe.

Toum Vs Aioli

Lemon garlic aioli may seem very similar to Toum, a Lebanese dipping sauce – but there are differences. Both are garlic-based. But toum has its origins in the Middle East, whereas garlic aioli sauce has its origins in the Mediterranean. Toum, however, is made traditionally with a pestle and mortar, while an easy garlic aioli is made by emulsion.

Aioli Ingredients

For my best aioli recipe, you’ll need:

  • Mayonnaise: You can make your mayonnaise from scratch using raw egg yolks. Or use jarred mayonnaise for an easy aioli recipe – it saves a lot of time!
  • Lemon juice: It’s best to use fresh lemon juice. It’ll add a subtle flavor to compliment what’s in aioli. You can also use another acid like vinegar.
  • Olive oil: It is traditional to use high-quality extra virgin olive oil in a recipe for garlic aioli. In a pinch, you can use other neutral oils, like walnut or avocado, or vegetable oil.
  • Garlic: Use fresh, young garlic cloves for the best aoli garlic flavor.
  • Salt: To season.
Ingredients for garlic aioli

How Is Aioli Traditionally Made

The traditional way how to make garlic aioli is to pound several cloves of garlic into a paste using a pestle and mortar. Then slowly adding the oil to the lemon garlic aioli while the paste is constantly stirred and mashed so the mixture emulsifies. 

How to Make Garlic Aioli (The Modern Method)

To make my modern aioli sauce recipe, start by mincing or grating the garlic. Juice the lemon. 

Mix all the ingredients in a bowl, whisking well to combine.

Steps for preparing garlic aioli

Alternatively, you can use an immersion blender or food processor. Place all the ingredients in a bowl and blend. The texture of this sauce will be smoother using this method. 

I recommend placing the aioli garlic in the fridge for about an hour before serving so the flavors can meld together. 

How to Make Aioli with Egg Yolks Instead of Mayonnaise

To make homemade aioli completely from scratch, whisk together the egg yolks, minced garlic, lemon juice, and salt. Then, slowly drizzle in the oil and continue whisking. You can also use an immersion blender if you prefer. 

How Long Can You Keep Aioli in the Fridge

This garlic aioli recipe will keep for just a few days (between 3-4) in an air-tight container. 

Freshly made garlic aioli in a bowl

Can You Freeze an Aioli

No. This aioli mayo recipe does not freeze well. And during the defrosting process, the texture may become compromised. Keep your lemon garlic aioli in the fridge for the best taste and mouth-feel. 

Uses for Aioli

With this aioli recipe being so easy to make, you’ll be glad to hear there are plenty of ways to enjoy it. Here’s how to make garlic sauce even better:

  • Aioli sauce and fries go together like peanut butter and jelly. So it’s a must-use for my favorite fry recipes, like Air Fryer French Fries, Sweet Potato Fries, etc.
  • Replace traditional mayo or dijon mustard with garlic aioli on chicken dishes like my Chicken Tenders, Cripsy Fried Chicken, or some Chicken Wings.
  • Drizzle over tacos. Try this aioli sauce recipe with my easy Shredded Chicken Tacos or even with a little dressing on my Healthy Taco Salad.
  • Or, just use this garlic aoili recipe for dipping. I love using it as a dipping sauce for crudites, Corn Ribs, Crispy Eggplant Chips, etc.
Dipping chicken drumstick in garlic aioli

More Garlic Recipes

If you try this aoli recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Homemade Garlic Aioli

5 from 19 votes
By: Samira
My quick & easy homemade garlic aioli recipe is a creamy blend of lemon and garlic that elevates this garlic mayo sauce to a restaurant-style aioli. Plus, it's easy to make and the perfect dipping sauce for parties (or just to have on your own).
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16


  • 4 oz mayonnaise 1/2 cup
  • 1 oz garlic 3 large cloves
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice juice of 1/2 small lemon
  • 1/4 tsp salt


  • Mince or grate the garlic. Juice the lemon. 
  • Mix all the ingredients together in a bowl, whisking well to combine.
    Alternatively, you can use an immersion blender and place all the ingredients in a bowl – the texture of the garlic aioli sauce will be smoother using this method.
  • Place in an air-tight container and keep in the fridge for 3-4 days.
    I recommend placing the aioli in the refrigerator for about an hour before serving so the flavors can meld together. 


  • Adjust the amount of garlic: You can increase or decrease the number of garlic cloves added to the aioli recipe to taste. Note that the more garlic you add, the harder it will be for the mixture to emulsify without needing additional help.
Other Add-ins & Recipe Variations
  • Black pepper: When making lemon garlic aioli, I also love to add some freshly cracked black pepper.
  • Mustard: A small amount of Dijon mustard will help add a subtle tangy depth of flavor.
  • Roasted garlic aioli: First, roast the garlic until mellow, sweet, and caramelized. Then mash it into a paste and prepare the aioli as usual. You will need more garlic since the flavor is so mellow.
  • Black garlic aioli: Ditto to all of the above. This version using black garlic tastes similar to roasted garlic but with more depth and a subtle fermented flavor. It’s delicious.
  • Spicy garlic aioli: Substitute some of the olive oil for chili-infused oil. Adjust the amount to taste. Alternatively, add your favorite hot sauce (like garlic sriracha aioli), chipotle, or cayenne pepper, and possibly a dash of paprika.
  • Fresh herbs: Garlic pairs well with several types of herbs. I’m particularly fond of rosemary (add 1-2 sprigs, finely chopped). Parsley, chives, or dill also work well.
  • Truffle: Substitute a small amount of the EVOO in the garlic aioli recipe with truffle oil. Start with just ½ a tablespoon and increase to taste.
Check the blog post for serving recommendations and more tips!
Course: Condiment, DIYs
Cuisine: European, French, Mediterranean, Spanish
Freezer friendly: No
Shelf life: 3-4 Days


Serving: 1Tbsp, Calories: 67kcal, Carbohydrates: 1g, Protein: 0.2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 82mg, Potassium: 10mg, Fiber: 0.04g, Sugar: 0.1g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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