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Close up of a bowl of garlic aioli with a spoon.
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5 from 17 votes

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
Cook Time0 minutes
Total Time8 minutes
Course: Condiment, Sauce
Cuisine: American
Servings: 12
Calories: 69kcal
Author: Amanda Mason

Equipment

  • whisk
  • small bowl
  • knife or garlic mincer

Ingredients

  • 6 Tablespoons mayonnaise
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • ¼ teaspoon coarse ground pepper

Instructions

  • 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.

Notes

  • 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.

Nutrition

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