Ever get that craving for something that just kicks basic mayo out of town? The garlic aioli recipe is your new go-to. You know what I’m talking about—like, you’re sitting there with fries and they’re fine, but you want wow-factor. Or you set out some bread, but it needs a little somethin’. Been there! Honestly, the first time I tried this at home I thought it was going to be complicated, but turns out, it’s insanely easy. If you already love garlicky flavors, you’ll flip for this recipe. And by the way, aioli goes so well with stuff like this buttery garlic green beans recipe or even this irresistible delicious garlic shrimp gratin recipe. 
Table of Contents
Why You’ll Love It
Here’s my main pitch—once you learn this garlic aioli recipe, you’ll never reach for plain mayonnaise from the store again. I mean it. This stuff tastes like it belongs in a five-star restaurant, but you made it with your own blender. Weird flex, huh? It’s creamy, super garlicky (hello, flavor bomb), and outshines anything you’ll squeeze from a bottle.
Plus, it’s so flexible. Want a little punch for your sandwich? Done. Dipping sauce for fries? Even better than ketchup, I promise. I’ve honestly added it to leftover grilled chicken, and suddenly it’s a meal I’m proud of. The first time I made it for family, my cousin asked where I bought it. I was like—nope, that’s my garlic aioli recipe, made with my own clumsy hands. You could say I got a little proud. 
Key Ingredients in Garlic Aioli
So, let’s talk about what’s actually in a classic garlic aioli recipe. Short and sweet, really. The basics? Fresh garlic (obviously—it’s in the name). You’ll want real fresh cloves, not the dried-up bits.
Next, the eggs. You need the yolk. Some folks get weird about using raw egg, but honestly, it’s the classic way and I haven’t had any trouble. If you’re nervous, use pasteurized eggs (easy swap). Olive oil is the heart and soul—makes everything rich and smooth. Any neutral oil works if you’re out, but extra virgin is best for that fresh pop.
Finally, lemon juice and a little bit of salt. That’s it. Some days I add a tiny dab of Dijon mustard because…I don’t know, I like the attitude it gives. It all just comes together like magic. 
How to Make Garlic Aioli
Ready to roll? This is one of those recipes that gets easier every single time you make it. Here’s how I do my classic garlic aioli recipe at home.
Start with garlic. Smash up a couple of cloves (or more if you’re a real garlic head like me). Toss them in a bowl, give them a little sprinkle of salt, and mash until it’s nearly a paste. Then, add your egg yolk. Whisk it together. Now for the tricky (but totally doable) part—very slowly drizzle in your olive oil while whisking like your life depends on it. If you go too fast, it can split, but honestly, I’ve recovered it by just adding another yolk and whisking some more. Lemon juice goes in at the end, with salt and a taste test (just taste it, I promise it’s fine).
People fuss about using a food processor but I kind of like doing it by hand. Feels like I’ve accomplished something with my afternoon, and you don’t have to wash parts. Wins all around.
And if it doesn’t turn out perfectly the first time, no worries. Garlic aioli recipe is weirdly forgiving. 
Helpful Swaps
Maybe you don’t want to fool with raw eggs or you’re missing olive oil. No stress—there’s ways around both. I’ve even used avocado oil once. It tasted kinda fancy, honestly.
Some folks just mix mayo with mashed garlic and a squeeze of lemon. I’ll say it’s not true garlic aioli, but hey—who cares if it gets the job done? I’d judge, but only a little. If you crave a milder garlic flavor, roast your garlic first. That softens the punch and, wow, it tastes so mellow and sweet.
Vegan friends? Skip the egg, swap with vegan mayo, and pound in that garlic. You’ll love it, promise. And for people who desperately want garlic but no breath to scare folks off, use roasted garlic or shallots. Flavor stays, dragon breath goes away (kind of).
“I was nervous to make aioli from scratch but using this method was shockingly simple! My friends thought it was restaurant-level awesome.”—Jenna M.
What to Serve with Garlic Aioli
Let’s be real, garlic aioli recipe is a kitchen workhorse. You find new excuses to use it constantly.
- Dip for fries—told you it’d replace ketchup!
- Spread it thick on burgers or sandwiches (seriously, try it on a chicken burger).
- Dollop on roasted veggies, like potatoes or even alongside these baked garlic parmesan potato wedges.
I even serve it with grilled seafood. Oh, and if you love carbs (don’t we all), don’t sleep on a slab with the best easy garlic bread recipe for dipping.
Common Questions
Can I use pre-minced garlic instead of fresh?
You can, but the flavor is sharper and (honestly) kind of flat. Fresh is way better. If you gotta, you gotta.
Will my aioli be safe to eat with raw egg?
I always use the freshest eggs, keep it chilled, and eat it within a day or two. If you’re worried or making for kids, try pasteurized eggs.
Why did my aioli split and get oily?
Oops—happens to the best of us. That usually means you added oil too quickly or the yolk wasn’t room temp. Try adding a new egg yolk and whisking again while drizzling in the broken mix, slowly.
How long does it keep in the fridge?
I’d say two, maybe three days, tops. Keeps best in a sealed jar, right in the coldest part of the fridge.
Can I double the garlic?
Heck yes. It’s your garlic aioli recipe. Let your heart and taste buds guide you.
Give Your Food a Little Magic
So there you have it—your new garlic aioli recipe for basically everything. I swear, adding this to your weeknight dinners (or heck, just fries at midnight) will make you the kitchen rockstar in your home. It’s got a handful of ingredients, takes 10 minutes, and makes basic meals feel super special. And if you want even more tips and styles, check sites like Garlic Aioli Recipe (4-Ingredients) | The Kitchn, Simple Roasted Garlic Aioli – Sunny with Shadows, or The Best Garlic Aioli Recipe. Next time you’ve got a craving for rich garlicky flavor, you’ll know exactly what to do—just whip up this aioli and see why it’s a fan favorite! 
Garlic Aioli
Ingredients
Main Ingredients
- 2 cloves Fresh garlic Smash and mash for a paste.
- 1 large Egg yolk Use pasteurized eggs if concerned about raw egg.
- 1 cup Olive oil Extra virgin is best for flavor.
- 1 tablespoon Lemon juice To taste, for acidity.
- to taste amount Salt Season to preference.
- optional Dijon mustard For added flavor.
Instructions
Preparation
- Smash the garlic cloves and sprinkle with salt, then mash into a paste.
- Add the egg yolk to the garlic paste and whisk together.
- Very slowly drizzle in the olive oil while whisking vigorously.
- Once incorporated, add lemon juice and adjust salt to taste.
