Make this easy Garlic Aioli recipe for a delicious Mediterranean sauce perfect for dipping crackers, veggies, topping fish or chicken, drizzling over potatoes, and more! Whole 30 friendly.
I first learned about aioli while living in New Zealand. Yes, that’s where my husband is from. It’s a magical place with delicious food! But ask for mayonnaise on your burger and you’ll receive a funny look. Well, at least from your kiwi husband. Aioli is a must!
Often confused with mayonnaise, traditional aioli sauce is made with garlic, salt, and olive oil. So, keeping true to our spring produce theme, we decided to lighten things up a bit with the use of fresh herbs such as rosemary and oregano. If you’re interested in adding more seasonal herbs to your meals, take a look at this Spring Herb Guide to find the best flavor combinations for all your recipe needs. However, when it comes to this homemade aioli, the lemon-pine flavors of rosemary paired with the peppery taste of oregano are the perfect balance to even out the richness of eggs and mustard.
As a result, we’re left with a perfectly thick and beautiful sauce perfect for all your recipe needs! If you’re looking for even more sauces and condiments, be sure to take a look at this Roasted Red Pepper Sauce, Homemade Chipotle Mayo, or these 3 Spring Pesto Sauce Recipes.
Now, back to the recipe …
How to Make this Garlic Aioli Recipe
To make this recipe, start by placing your egg yolks, mustard, and lemon juice in a food processor or blender. Blend the ingredients until creamy.
Next, while your food processor or blender is still running, very slowly drizzle in your olive oil. You want the oil to come out as a thin stream.
It should take about 2 minutes to pour all of the oil into the mixture. So, be sure to take your time! Otherwise, it will not incorporate into the mixture.
Then, add your remaining herbs and spices to the homemade aioli. Process or blend the ingredients for another 20-30 seconds to ensure they are fully incorporated.
Finally, place the aioli sauce in a bowl, and let it refrigerate for at least 10 minutes before digging in!
Pro-Tip: Freeze your leftover egg whites to use in baking baking or omelettes. I give tips on how to freeze egg whites in this freezer meal plan post. Or, take a look at the frequently asked questions below to find more recipes!
Optional Add-Ins and Substitutes
Don’t get me wrong, this sauce is incredible on its own, but if you’re looking to get a little adventurous feel free to experiment with fun add-ins and additional flavors! For instance, to add a bit of heat, you could include a dash of hot sauce or red pepper flakes. Or, to make this homemade aioli slightly more savory, take advantage of even more seasonal herbs such as basil or tarragon.
Substitutes
Extra rich – Truffle oil can also make a great substitute for olive oil to add amazing depth and a rich, creaminess to this sauce. Really, there’s no right or wrong way to make aioli as long as you love it! Take a look at these 9 Tasty Ways to Dress up Aioli for more inspiration.
Extra Light – If you can tolerate dairy, try replacing the oil with plain yogurt! Still creamy and delicious.
Serving Suggestions
Now that you’ve made this Garlic Aioli recipe, I know what you’re thinking. “What do I use it with?” No worries, I’ve got you covered! The great thing about aioli is that it pairs perfectly with pretty much anything you can think of. For example, it is delicious when paired with chicken, fish, or pork. Or, you can drizzle it over veggies like these Instant Pot Steamed Artichokes. If you’re looking for a more savory option, this garlic aioli recipe also makes a tasty addition to truffle fries, veggie burgers, fish cakes, and this Avocado Toast.
How to make Garlic Aioli Video
Common Questions About This Garlic Aioli Recipe
What is an emulsion?
A common culinary term, an emulsion is a mixture of two or more liquids that normally cannot be combined. In Garlic Aioli, the egg yolk and lemon juice form an emulsion with the olive oil. This is why adding in the oil slowly is so crucial to this recipe! If you want a super in-depth explanation on emulsions and how they work take a look at this article.
Can this Garlic Aioli recipe be made vegan?
The short answer is yes, this Garlic Aioli recipe can be made vegan. Be warned, though! It might take some testing to get it just right. I suggest using my cashew cream sauce in place of the egg yolk! Or, although it technically wouldn’t be homemade anymore, you could make a quick aioli using a premade vegan mayo as the base.
How can I thicken homemade aioli?
Luckily, if your homemade aioli becomes too thin there are ways to save it! The most effective thickening method is to remove your sauce from the processor or blender. Then, add in another egg yolk or two, and process it until smooth. Then, like you did with the oil, slowly (very slowly!) add the additional egg yolks back into the mixture.
How can I use the leftover egg whites?
Of course, you can cook the egg whites on their own like scrambled eggs. However, if you’re looking for a recipe to use them check out this Tex-Med Egg and Cheese Cauliflower Casserole, Gluten Free Oatmeal Pumpkin Bread, or these 33 Egg White Recipes!
Is homemade aioli safe to eat?
Yes, homemade aioli is safe to eat. Typically this concern is due to the raw eggs used in aioli recipes. While no food is 100% safe, the chance of an individual egg containing Salmonella is so low it’s nothing to worry about. So, as long as you follow the instructions step-by-step for this Garlic Aioli recipe and safely store it in, it will not pose any danger.
Did you know? Health Benefits of this Recipe!
Not only is garlic appetizing, it’s also extremely good for you! A member of the onion family, garlic is low in calories but high in vitamins and nutrients such as Manganese, vitamin B6, Calcium, Potassium, Iron, and more. This means that garlic can be used to prevent and reduce symptoms of illnesses like the flu and colds. In addition, it can reduce blood pressure, improve cholesterol levels, improve bone health, and so much more!
Given the long list of health benefits included in garlic alone paired with the benefits of the healthy fats in egg yolks and olive oil, this Garlic Aioli recipe is a super healthy addition to your diet.
Print
Herb and Garlic Aioli Recipe
- Prep Time: 5
- Total Time: 15
- Yield: 1/3 c 1x
- Diet: Vegetarian
Description
This easy homemade Garlic Aioli recipe makes for a delicious Mediterranean sauce!
Ingredients
- 2 large egg yolks
- 1 Tablespoon dijon mustard or honey mustard
- 2 teaspoons lemon juice
- 1/3 to 1/2 cup olive oil (adjust to desired thickness)
- 2 Tablespoons fresh-chopped Mediterranean herbs (can substitute dried; use 1 teaspoon dried rosemary + 1 teaspoon dried oregano)
- 2 teaspoons minced garlic (4 cloves)
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon sea salt & pepper (or more to taste)
Instructions
- Place egg yolk, mustard, lemon juice, in a food processor or blender. Blend until creamy.
- With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to drizzle the oil in; take your time.
- Add the remaining herbs or spices. Process another 20-30 seconds to incorporate completely.
- Remove and place aioli in a bowl. Let the aioli set in the fridge for 10 minutes.
- Serve immediately or store in an airtight container in the fridge for up to two weeks.
Notes
Serve with homemade chips/fries, on fish, steamed artichoke, and more!
- Category: condiment
- Method: blend
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 106
- Sugar: 0.1 g
- Sodium: 80.4 mg
- Fat: 11.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 0.6 g
- Fiber: 0.1 g
- Protein: 0.8 g
- Cholesterol: 52.7 mg
Keywords: aioli, garlic and herb aioli, homemade aioli, sauce, paleo, condiment
Are you ready to make this sauce yet? If so, let me know how you used it in the comments below! I hope you love this recipe as much as I do.
Stay tuned for more recipes with fresh spring produce in the upcoming weeks to keep your meals fresh, healthy, and delicious!
Cheers,
LC
