Foolproof Garlic Mayo Recipe | Creamy Homemade Aioli for Sandwiches
Silky, garlicky homemade aioli that emulsifies quickly and delivers balanced lemon-garlic flavor. Perfect as a spread or dip for sandwiches, burgers, fries, and more.
Ingredients
Ingredients
- 1 large egg yolk, room temperature
- 1 cup neutral oil (avocado, sunflower, or grapeseed)
- 1–2 tablespoons extra-virgin olive oil
- 2–3 garlic cloves, finely grated or mashed to a paste
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard
- 1–2 teaspoons cold water
- 1/2 teaspoon fine sea salt, or to taste
- Freshly ground black pepper, optional
Instructions
Instructions
- Add the egg yolk, lemon juice, Dijon, garlic paste, salt, and 1 teaspoon water to a tall, narrow jar.
- Pour in the neutral oil followed by the olive oil without stirring.
- Place an immersion blender at the bottom of the jar, turn it on, and blend without moving for 10–15 seconds until the base thickens and turns pale.
- Slowly lift the blender while running to incorporate the remaining oil until fully emulsified and creamy.
- Taste and adjust seasoning with more salt, lemon juice, or a splash of water to loosen as needed, and add pepper if desired.
Notes
For a whisk method, slowly drip in neutral oil while whisking the egg yolk, Dijon, lemon, garlic, salt, and water, then whisk in olive oil at the end. Use room-temperature yolk and lemon for faster, more stable emulsification. Control thickness with 1–2 teaspoons cold water. Store in a clean, airtight jar in the refrigerator for 4–5 days. Start with 2 garlic cloves and adjust to taste. Variations: lemon-herb, roasted garlic, smoked paprika, sriracha, truffle, lime-cilantro, or anchovy-parmesan.