How To Make The Best Homemade Garlic Aioli
Making garlic aioli in your own kitchen has never been so quick and easy! In less than 10 minutes, this creamy condiment combines basic pantry ingredients and is made without eggs. And it tastes better than any store-bought version!
Prep Time8 minutes mins
Cook Time0 minutes mins
Total Time8 minutes mins
Course: Condiment, Sauce
Cuisine: American
Servings: 12
Calories: 69kcal
whisk
small bowl
knife or garlic mincer
- 6 Tablespoons mayonnaise
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- ¼ teaspoon coarse ground pepper
Put the mayonnaise to a small mixing bowl.
Add in the minced garlic and then slowly drizzle in the olive oil.
Squeeze in fresh lemon juice.
Then, add in a liberal amount of coarse ground pepper.
Whisk all the ingredients until mixed well. The texture should be velvety and creamy.
Cover and store in the refrigerator for at least 30 minutes before serving.
- Use an emulsion blender to change the texture into more of a whipped consistency.
- Substitute olive oil for avocado oil.
- Don't freeze this sauce. Mayo-based foods do not freeze well.
- Before serving, store this in the refrigerator for at least half an hour. This allows just enough time for the flavors to combine.
Calories: 69kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 45mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.04mg