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

Total Time: 10

Servings: 8

Calories: 120kcal

Ingredients

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.

Nutrition