Garlic Aioli sauce is a delightful spread or sauce that is so easy to make with mayo, garlic, lemon juice, olive oil, salt and pepper.
This basic aioli recipe is flavorsome on its own but very versatile. Enhance it with some herbs and spices to add more flavor, if you like.
It is quick to prepare and complement many dishes. Garlic can be overpowering to some but you can always adjust the amount of garlic. Raw or roasted garlic is great with this recipe.
The good thing about this Garlic Aioli recipe, you can use store-bought mayo instead of making it from scratch. One less thing to do.
What is Aioli?
Aioli is a condiment used as a sauce or spread. The most basic aioli is made with garlic, salt and olive oil.
Garlic is peeled and mashed in a mortar and pestle into a fine paste and emulsified (mixed) with salt and olive oil.
To make it quicker, you can use a food processor or blender, but for a smaller amount a mortar and pestle is best in my opinion.
Again, garlic is pungent and overpowering. Start with a few pieces of garlic for a milder sauce.
Roast garlic if you are not used to eating raw garlic. Roasted garlic is sweeter and milder in flavor.
There are many variations of aioli depending on the country. Some uses egg yolk, lemon juice, mustard, herbs and other seasonings. It is served at room temperature or chilled before serving depending on your preference.
Get creative when making this sauce. It is versatile that you can tweak to your liking, add your favorite herbs, spices or seasoning.
Other Ingredients to Add to Garlic Aioli
Herbs like rosemary, parsley, cilantro, basil, dill and chives.
Roasted sweet and hot peppers like Chipotle.
Lemon or Lime Zest
Let me know in the comments for other ingredients you have experimented adding to your aioli sauce.
Uses of Garlic Aioli
Garlic Aioli can be used as a spread or dipping sauce. It enhances the flavor of food.
Use it as a spread for sandwiches, crackers, fish, meat or vegetables. Apply a thin layer and it is enough to add tang to your food.
Use it as a dipping sauce for french fries, crab cakes, breaded shrimp and more. It is amazing with anything roasted or grilled.
There’s an endless list of food you can pair it with.
How to Make Garlic Aioli
If you don’t mind using a store-bought mayo, then you can have this ready in 20 minutes or less otherwise if you have time, make your own mayo.
Some people are not a big fan of mayo, for a healthier substitute use Greek yogurt.
Peel and crush garlic into a paste using a mortar and pestle. If you don’t own a mortar and pestle, finely mince garlic then use a spoon to mash it into a paste.
If you are making more than my recipe, use a blender or a food processor.
Add garlic to mayo, lemon juice and olive oil. Salt and pepper to taste. Mix well.
Refrigerate or leave it at room temperature, whichever you prefer. Let it sit or rest for at least 30 minutes before serving so ingredients can blend well.
I find this more flavorful after a day. Yes, you can make it in advance.
Store leftover in a sealed tight container for 3 to 4 days in the fridge.
Try Other Delicious Sauce to Enhance Food
Easy Garlic Aioli Sauce
- 1 big garlic clove
- ½ cup mayo store-bought
- ¼ teaspoon fresh lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- ¼ teaspoon olive oil optional
- Mash garlic in a mortar and pestle or finely mince with a knife and use a spoon to mash it.
- Mix garlic with mayo, lemon juice, salt and pepper. You can add olive oil but optional.
- Refrigerate for at least 30 minutes before serving.
- Roasting Garlic – use 2 big cloves. It is sweeter and milder than raw garlic. Spray it with olive oil, wrapped in foil and bake at 400 degrees F for 45 to 55 minutes.
- If you don't care for mayo, substitute with Greek yogurt.
- This sauce is much tastier after a day, so make it in advance for ingredients to blend well.
- Applying a thin layer of this sauce is enough to flavor your food.
- Other of your favorite ingredients can be added to aioli, refer to blog. Let me know in the comment if there’s anything you can recommend.