Easy Creamy Garlic Aioli Recipe

Creamy garlic aioli is the sauce I make when dinner is boring and the fridge is giving “good luck, pal.” It’s velvety, punchy with real garlic, and it turns simple things (like roasted potatoes or a grocery rotisserie chicken) into something that feels like a planned meal. We’re talking restaurant-level dip in ten-ish minutes, with pantry staples and either some whisk power or a trusty immersion blender.

My husband now treats this like a condiment that should have its own reserved spot in the fridge door—right next to the hot sauce he swears he doesn’t drink straight (sure, babe). He dunks fries, smeared it on a BLT that was basically 70% aioli, and once used it as “salad dressing” in a moment I’m choosing not to overthink. It’s become one of those “oh, we have that in the fridge—yay, dinner just got easier” things around here.

How to Make It

Okay—two lanes here, and both are chill. If you’ve got an immersion blender, this is a 60-second rollercoaster. Toss in 1 large room-temp egg yolk, 1 to 2 grated garlic cloves (start with 1 unless you like drama), 1 teaspoon Dijon, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, and 1 cup neutral oil (avocado or light olive oil). Oil goes on top. Stick the blender all the way down in the cup, start it, and don’t move for about 10 seconds—watch it go thick at the bottom. Then slowly lift the blender to pull the oil down and… boom. Aioli. If it’s too thick, splash in 1 to 2 teaspoons cold water to loosen. Taste, adjust salt/lemon, try not to eat it with a spoon. Or do.

No immersion blender? Grab a mixing bowl and whisk. Same ingredients, but go slow with that oil at first. Like, painfully slow. A few drops at a time until it starts to look like it’s turning glossy and thick, then you can stream it in. If it ever looks greasy or separated, pause, breathe, and whisk like you mean it. You can save it—promise.

Shortcut night: stir 1/2 cup good mayo with 1 grated garlic clove, 1 to 2 teaspoons lemon, pinch of salt. It’s not a “true” aioli but it slaps, and nobody’s mad.

✔Ingredient Notes

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– Garlic: Fresh is non-negotiable here. Grate it on a microplane so it melts in. Too chunky and it’ll taste harsh.
– Egg yolk: Room temp helps it emulsify like a dream. Cold yolks make it stubborn and sometimes it breaks.
– Oil: Use neutral or light olive oil. Extra-virgin is delicious but can go bitter and bossy—mix 50/50 if you want that flavor.
– Dijon mustard: It’s the glue + a little tang. Skipping it makes the emulsion more fragile.
– Lemon juice: Fresh. Bottled is… fine in emergencies, but you’ll taste the difference.
– Kosher salt & pepper: Salt wakes everything up; a pinch of white pepper is classy, black pepper is perfectly scrappy.
– Cold water: A teaspoon or two thins it without adding more oil. I forget this and then wonder why my fries are snapping in half.

✔Recipe Steps

1. Separate 1 large egg and let the yolk sit at room temp 10 minutes; grate 1–2 garlic cloves.
2. Whisk yolk, 1 tsp Dijon, 1 tbsp lemon juice, and 1/2 tsp kosher salt in a bowl until smooth.
3. Drip in 2 tbsp oil drop by drop while whisking constantly until it thickens and turns glossy.
4. Stream in the remaining oil (about 1 cup total) slowly, whisking, until thick and creamy; whisk in garlic.
5. Taste and adjust with more lemon/salt; whisk in 1–2 tsp cold water if you want it looser.
6. Use immersion blender as the fast alternative: add everything (oil last), blend from the bottom up in 45–60 seconds.

What to Serve It With

– Fries, potato wedges, tater tots (obviously)
– Grilled chicken, steak bites, or salmon
– Roasted veggies: broccoli, carrots, Brussels sprouts
– Artichokes, crab cakes, shrimp skewers
– Burgers, BLTs, breakfast sandwiches, fish tacos

✔Tips & Mistakes

– Start slow with the oil or it won’t emulsify. The first 2 tablespoons are the whole ballgame.
– If it breaks, whisk 1 tsp water + 1 tsp aioli in a clean bowl, then slowly whisk in the broken mixture to re-emulsify.
– Room-temp yolk = easier success. Cold yolk = arm workout plus a little heartbreak.
– Taste as you go. Garlic gets louder over 30 minutes—don’t overdo it upfront.
– Too bitter? You probably used very peppery EVOO. Soften with a splash of water and a pinch of sugar or extra lemon.

✔Storage Tips

Pop it in a sealed jar and refrigerate up to 3–4 days. It thickens as it chills, which is perfect for dipping. Cold on a breakfast sandwich? Absolutely yes. I’ve also shamelessly dragged cold pizza through it—zero regrets. Don’t freeze it; it separates and gets weird.

✔Variations and Substitutions

– Lemon-herb: Stir in chopped parsley, chives, or dill.
– Smoked paprika or chipotle: For tacos and roasted sweet potatoes.
– Roasted garlic: Swap raw garlic for 2–3 roasted cloves for a mellow vibe.
– Truffle: A few drops of truffle oil turns it steakhouse-fancy fast.
– No Dijon? Add a tiny pinch of sugar and an extra squeeze of lemon; it helps the emulsion and balance.
– Mayo shortcut: 1/2 cup mayo + 1 clove garlic + lemon + pinch salt. It’s the weeknight move.
– Dairy-free/Gluten-free: Already both. Want vegan? Use aquafaba (3 tbsp) instead of egg yolk and blend.

Frequently Asked Questions

Easy Creamy Garlic Aioli Recipe

Silky, garlicky homemade aioli that whisks together in minutes. Perfect as a dip, spread, or drizzle for fries, burgers, seafood, and veggies.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 large egg yolk use pasteurized if concerned about raw eggs
• ▢ 1.5 tablespoon fresh lemon juice
• ▢ 1 teaspoon Dijon mustard
• ▢ 2 clove garlic, finely grated use a microplane or press
• ▢ 0.5 teaspoon kosher salt reduce to 0.25 teaspoon if using table salt
• ▢ 0.75 cup neutral oil such as canola or avocado oil
• ▢ 0.25 cup extra-virgin olive oil adds flavor
• ▢ 1 tablespoon water as needed to thin
• ▢ 0.125 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• In a medium bowl, whisk together the egg yolk, lemon juice, Dijon, garlic, and salt until smooth and slightly pale.
• While whisking constantly, drizzle in the neutral oil a few drops at a time until the mixture begins to thicken and emulsify. Gradually increase to a thin, steady stream.
• Whisk in the extra-virgin olive oil in a slow stream until fully incorporated and creamy.
• Whisk in water as needed, a little at a time, to reach your preferred dipping or spreading consistency.
• Season with black pepper and adjust salt and lemon to taste. Cover and refrigerate at least 20 minutes to let flavors meld.

Notes

For quickest results, use a steady whisk or an immersion blender in a narrow jar. Store in an airtight container in the refrigerator for up to 4 days. If the aioli breaks, whisk in 1 teaspoon cold water or a fresh yolk to bring it back together.