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).
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.
Notes
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!