Garlic Aioli is a creamy sauce that packs a powerful punch. It is a savory blend of egg, garlic, lemon juice and zest, and olive oil. Whether you're dipping crispy fries or slathering the sauce on a juicy burger, garlic aioli is sure to elevate your meal.
This simple sauce takes just a few minutes to make but adds a ton of flavor. We typically make a big batch then store it for a week to enjoy with sandwiches like our Italian BLT and homemade fries. Trust us, the juice is definitely worth the squeeze with this bright sauce!
If you are looking for other uniquely flavored aiolis, try our truffle, Sriracha, or wasabi aioli recipes.
Jump to:
About Garlic Aioli
- Taste - The sauce is packed with garlic and lemon flavor.
- Texture - It is creamy yet light.
- Effort - All you need to do is add the ingredients to a food processor and pulse. It takes just a few minutes.
Key Ingredients
- Egg - Egg is an emulsifier that binds the ingredients together.
- Fresh Lemon juice and zest - Fresh lemon zest and juice adds a brightness.
- Garlic - Garlic adds the quintessential aroma to the aioli.
- Olive oil - Olive oil helps to emulsify the aioli and adds nice flavor.
See recipe card for quantities.
Substitutions/Variations
- Freshly ground black pepper - Pepper gives the aioli a little kick.
- Herbaceous - Add parsley, rosemary, or other herbs for an herby accent.
How to Make Garlic Aioli
- Add egg, garlic, lemon juice, lemon zest, and kosher salt to a food processor. Pulse until combined and frothy. Stream olive oil into the mixture while pulsing until the mixture thickens. Use a silicone spatula to transfer the aioli to a storage container then refrigerate for 30 minutes to firm up. Alternatively, use an immersion blender to combine the ingredients. Once firm, use as a spread, dip, or sauce.
Pro tip - Be sure to stream in the olive oil to emulsify the mixture.
Top Tips
- Use a baking spatula to scrape all of the sauce from the food processor and eliminate food waste.
- For the freshest aioli do not leave sauce out at room temperature for an extended period of time.
Recipe FAQs
There is no difference. Garlic aioli just highlights the garlic flavor.
If the aioli is too thick, add a little lemon juice to thin it out. If it is too thin, add a little more olive or even add an egg yolk.
Yes, but fresh lemon juice will taste better.
Related Recipes
Did You Like This Recipe?
Love this easy garlic aioli recipe? Please leave a 5-star rating in the recipe card & leave a comment below. Thanks!
Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make our aioli recipe, tag #theheirloompantry so we can see your homemade garlic aioli!
📖 Recipe
Garlic Aioli
Equipment
Ingredients
- 1 egg pasteurized
- ½ cup olive oil
- 4-6 cloves garlic
- 1 teaspoon lemon zest optional
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt or to taste
Instructions
- Add egg, garlic, lemon juice, lemon zest, and kosher salt to a food processor. Pulse until combined and frothy. Stream olive oil into the mixture while pulsing until the mixture thickens. Use a silicone spatula to transfer the aioli to a storage container then refrigerate for 30 minutes to firm up. Alternatively, use an immersion blender to combine the ingredients. Once firm, use as a spread, dip, or sauce.1 egg, ½ cup olive oil, 4-6 cloves garlic, 1 teaspoon lemon zest, 1 teaspoon lemon juice, ½ teaspoon kosher salt
Video
Notes
- Refrigerate garlic aioli in an air-tight container up to 5 days. Before using it again, stir it until it reaches its original consistency. These ingredients don't stand up well to freezing.
- Be sure to stream in the olive oil to emulsify the mixture.
- Use a baking spatula to scrape all of the sauce from the blender.
- For the freshest aioli do not leave sauce out at room temperature for an extended period of time.
- Â
Leave a Reply