Classic Aioli Sauce Recipe

Name: Classic Aioli Sauce Recipe
Prep time: 10 min
Total time: 10 min
Yield: Makes about 1 cup
Ingredients: 2 large garlic cloves, minced; 1 large egg yolk; 1 cup neutral oil (like canola or grapeseed); 1 tablespoon lemon juice; Salt to taste

Highlighted under: Culinary Journey

I absolutely love making this Classic Aioli Sauce. There's something incredibly satisfying about blending garlic and olive oil into a creamy emulsion that elevates any dish. Whether I'm serving it as a dip for fresh vegetables or slathering it on grilled seafood, this sauce always impresses my family and friends. It’s quick to prepare, requiring just a handful of ingredients, and with my tips, you’ll achieve that perfect garlicky flavor and velvety texture every time.

Created by

Rowena Clarke

Last updated on 2026-01-20T03:58:07.875Z

When I first discovered how easy it was to make aioli at home, I knew I had a new go-to condiment. I experimented with different ratios of garlic to oil, and I found that slowly adding the oil while blending gives the best emulsion. It turns out there's a fun science to making that creamy texture!

One of my favorite tips is to use a neutral oil in combination with a fruity olive oil, which enhances the overall flavor profile without being overpowering. This blend creates a balanced taste that pairs beautifully with roasted vegetables or grilled meats.

        Why You Will Love This Aioli Sauce
        Rich garlic flavor that enhances any dish
Creamy texture that's perfect for dipping or spreading
Quick to make with just a few ingredients

      

Mastering the Emulsion

Achieving a perfect emulsion is both an art and a science. When you first mix the garlic and egg yolk, you're laying the foundation for the sauce's creaminess. Whisk vigorously until the mixture is thick and pale yellow; this usually takes about 30 seconds. This step creates a stable base, allowing you to incorporate the oil slowly without breaking the emulsion.

As you start adding the oil, make sure to do so in a very thin stream. Think of it as feeding the mixture rather than pouring it. A tip I often share is to hold the bowl steady with one hand while using the other to drizzle the oil in, keeping constant motion with your whisk. This will help you avoid clumps and ensure a silky-smooth aioli.

Ingredient Insights

The choice of oil significantly impacts the flavor of your aioli. While neutral oils like canola or grapeseed allow the garlic to shine through, you can experiment with extra virgin olive oil for a more robust taste. Just keep in mind that stronger oils can overpower the garlic's subtle notes. If you're looking for a lighter flavor, try avocado oil as a vibrant substitute, adding a hint of richness.

The egg yolk plays a crucial role in thickening your aioli and providing a creamy mouthfeel. If you're concerned about using raw eggs, feel free to use pasteurized eggs to minimize any food safety risks. Another alternative is to use a tablespoon of mayonnaise in place of the egg yolk for a quicker shortcut—though, keep in mind, it will alter the traditional flavor profile.

Ingredients

Gather the following ingredients to make your aioli sauce:

Ingredients

2 large garlic cloves, minced
1 large egg yolk
1 cup neutral oil (like canola or grapeseed)
1 tablespoon lemon juice
Salt to taste

Once you have all the ingredients ready, you're set to make the aioli!

Instructions

Follow these simple steps to prepare the aioli:

Prepare the Base

In a mixing bowl, combine the minced garlic and egg yolk. Whisk them together until well blended.

Emulsify

While continuously whisking, start to add the neutral oil very slowly. This step is crucial; adding the oil too quickly can prevent proper emulsification.

Add Flavor

Once the mixture starts to thicken, you can add the oil a bit more quickly. After you achieve the desired thickness, stir in the lemon juice and salt to taste.

Serve

Transfer your aioli to a serving bowl and enjoy it with your favorite dishes!

Now that you have your aioli ready, enjoy it as a dip or a flavorful addition to your meals!

Pro Tips

For a spicier kick, consider adding a pinch of cayenne pepper or substituting a portion of the garlic with roasted garlic for a deeper flavor.

Storage and Make-Ahead Tips

Aioli can be prepared up to 2 days in advance, which makes it a great option for meal prep or entertaining. Store it in an airtight container in the refrigerator. Make sure to press plastic wrap directly onto the surface of the aioli to avoid oxidation, which can cause discoloration over time. Just give it a good stir before serving, and it will regain its creamy texture.

If you find that your aioli has thickened too much after storing, you can revive it by whisking in a small amount of water or lemon juice. Add a teaspoon at a time until you reach your desired consistency. This is also an excellent way to adjust the flavor if you find it has become bland after a few days.

Serving Suggestions and Variations

Classic aioli is incredibly versatile; it pairs beautifully with a variety of dishes. Serve it alongside grilled vegetables, seafood, or as a dipping sauce for crispy fries. It can also be spread on sandwiches or used in wraps to add a burst of flavor. I like to experiment by adding herbs like fresh dill or basil for a unique twist, or even a bit of smoked paprika for depth.

For a spicier version, consider incorporating a dash of cayenne pepper or a few drops of hot sauce during the mixing process. This will introduce a pleasant heat that complements the garlic perfectly. You can also try infusing your oil with herbs or spices before blending, which will add an extra layer of flavor to the aioli.

Questions About Recipes

→ Can I use a food processor instead of whisking by hand?

Absolutely! A food processor can make the emulsification process easier. Just remember to add the oil slowly.

→ How long can I store homemade aioli?

You can store it in the refrigerator for up to a week in an airtight container.

→ What can I serve aioli with?

Aioli pairs well with grilled meats, seafood, vegetables, or as a spread for sandwiches.

→ Is it safe to use raw egg in aioli?

If you have concerns about consuming raw eggs, consider using pasteurized eggs or an egg alternative.