Garlic Aioli
Dive into the rich, velvety world of homemade garlic aioli! This luscious sauce, made with fresh garlic, tangy lemon juice, and a drizzle of olive oil, is the ultimate companion for crispy fries or a zesty spread on sandwiches. Elevate your dishes with this easy-to-make dip that’s bursting with flavor!
Prep
10
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chopped cilantrooptional
- 2 garlic cloves (minced or grated)
- Garlic saltoptional
- Juice of lime
- Chopped parsleyoptional
🧂Spices & Seasonings(1)
- Black pepperoptional
🍯Sauces & Condiments(1)
- mustard
📦Other(1)
- mayo
Nutrition (per serving)
Calories
193
Protein
1g
Carbs
2g
Fat
21g
👨🍳 Instructions
- 1
Combine all ingredients in a bowl.
- 2
Mix until smooth and creamy.
💡 Pro Tips
- ✓Microplane your garlic cloves instead of mincing to increase surface area by ~300%, releasing more allicin (the compound responsible for pungency) and distributing it evenly throughout the emulsion without creating harsh, chewy pieces.technique~300% surface area increase
- ✓Add your acid (lime juice) and mustard to the garlic before incorporating mayo; the low pH (3.0-3.5) denatures proteins in the mayo's egg yolk emulsifier, allowing it to absorb up to 50% more oil without breaking.techniquepH 3.0-3.5, +50% oil capacity
- ✓Use mayo at room temperature (68-72°F) because cold mayo has higher viscosity and won't incorporate smoothly; warm mayo will break the emulsion and separate into greasy pools.ingredient68-72°F
- ✓Let your finished aioli rest for 15-20 minutes at room temperature before serving so garlic flavors fully infuse and mellow slightly as sulfur compounds stabilize, improving the overall flavor profile.timing15-20 minutes
- ✓Whisk your aioli by hand rather than using a food processor; mechanical blending generates heat (friction increases temperature 5-10°F) and shear stress that can break the emulsion or oxidize garlic's delicate aromatics.equipment5-10°F temperature increase risk
Share this recipe
Prep
10
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Garlic Aioli
Dive into the rich, velvety world of homemade garlic aioli! This luscious sauce, made with fresh garlic, tangy lemon juice, and a drizzle of olive oil, is the ultimate companion for crispy fries or a zesty spread on sandwiches. Elevate your dishes with this easy-to-make dip that’s bursting with flavor!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chopped cilantrooptional
- 2 garlic cloves (minced or grated)
- Garlic saltoptional
- Juice of lime
- Chopped parsleyoptional
🧂Spices & Seasonings(1)
- Black pepperoptional
🍯Sauces & Condiments(1)
- mustard
📦Other(1)
- mayo
Nutrition (per serving)
Calories
193
Protein
1g
Carbs
2g
Fat
21g
👨🍳 Instructions
- 1
Combine all ingredients in a bowl.
- 2
Mix until smooth and creamy.
💡 Pro Tips
- ✓Microplane your garlic cloves instead of mincing to increase surface area by ~300%, releasing more allicin (the compound responsible for pungency) and distributing it evenly throughout the emulsion without creating harsh, chewy pieces.technique~300% surface area increase
- ✓Add your acid (lime juice) and mustard to the garlic before incorporating mayo; the low pH (3.0-3.5) denatures proteins in the mayo's egg yolk emulsifier, allowing it to absorb up to 50% more oil without breaking.techniquepH 3.0-3.5, +50% oil capacity
- ✓Use mayo at room temperature (68-72°F) because cold mayo has higher viscosity and won't incorporate smoothly; warm mayo will break the emulsion and separate into greasy pools.ingredient68-72°F
- ✓Let your finished aioli rest for 15-20 minutes at room temperature before serving so garlic flavors fully infuse and mellow slightly as sulfur compounds stabilize, improving the overall flavor profile.timing15-20 minutes
- ✓Whisk your aioli by hand rather than using a food processor; mechanical blending generates heat (friction increases temperature 5-10°F) and shear stress that can break the emulsion or oxidize garlic's delicate aromatics.equipment5-10°F temperature increase risk