Garlic Aioli Recipe - Happy Foods Tube (2024)

This is a simple recipe for garlic aioli without mayo. It’s made from scratch, using an immersion blender and a whole egg. Enjoy this Mediterranean garlic sauce with anything you like.

More tips, recommendations and serving suggestions are part of this post.

What is aioli?

It is a sauce (condiment) made with eggs, garlic, and oil. This sauce is popular in the Mediterranean and its preparation and ingredients may slightly vary from area to area.

In Spain, authentic alioli is made with more garlic and no eggs while in France eggs are used as well.

This is an easy aioli recipe, but some things need to be followed in order to achieve the best results.

Few things to remember:

Use room-temperature eggs – cold eggs and warm oil are never a good combination so let’s try to avoid it. In fact, it’s good when all the ingredients are at room temperature.

Using an immersion blender to make garlic aioli is the easiest way to prepare this condiment.

Don’t rush – even though this is a quick recipe, it does not mean you can cut corners. It is important to add oil in stages, a little at a time to avoid breaking the mixture.

Tips for making the best garlic aioli

• Aioli is made with raw eggs or egg yolks. You cannot use cooked eggs. For that reason, I recommend using good quality eggs, as fresh as possible.
• It’s also better to make a smaller quantity and use it up rather than keeping homemade aioli in the fridge for several days. Now that being said, when stored properly in a clean air-tight container in the fridge, aioli sauce should last up to 3 days. I recommend consuming it within 2 days though.

Optional add-ons for not-so-traditional aioli

Fresh chives finely chopped – just stir these in the aioli at the very end.

Black pepper – a pinch should be plenty.

What you should know before making homemade aioli for the first time

• The authentic aioli recipe uses olive oil. Now, while normally I always recommend using extra virgin olive oil in my recipes, this is not the case. Many extra virgin olive oils have a very strong flavor which is fine when using it to make bread dipping oil because you want to use good quality oil. However, in this garlic aioli recipe, extra virgin olive oil would become overpowering.
• For that reason, make sure to use mild olive oil (regular cooking olive oils are usually lighter in flavor, so they are a great choice if you don’t have a favorite brand). Alternatively, a mild oil like sunflower oil is also an option.
• Remove the green center from garlic before pressing it.
• If you don’t have a garlic press, use a knife to crush it or pestle and mortar. You can finely mince it, but I prefer pressing/crushing it.

Serving suggestion/uses

• As a dip for artichokes, fries, or anything deep-fried really or baked in the oven (i.e. chicken tenders).
• Use homemade aioli instead of mayonnaise to make deviled eggsor egg sandwiches!
• Serve it as a sauce with grilled meats.
• Drizzle over tacos.
• Alongside Spanish omelette.

Looking for easy dip recipes? I have a few on my blog, if interested:

• Spinach Dip
• Artichoke Dip – only 5 minutes to make!
• Jalapeno Dip