This easy homemade garlic aioli is creamy, bold, and full of fresh garlic flavor. Made with mayonnaise, lemon juice, and Dijon mustard, it’s a quick sauce that tastes restaurant-quality and pairs with everything from fries to grilled meats.
This easy homemade garlic aioli recipe is the classic of all aiolis. I first made it when I needed something bold and creamy to dip my Salt and Vinegar Chicken Wings, and now I can’t stop thinking of all the ways to use it. The warm bite of fresh garlic, the brightness of lemon juice, and the creamy richness of mayonnaise make the perfect base, while a little Dijon mustard adds just the right tang to pull it all together. And the best part? It’s incredibly easy to make. It only takes a few minutes to stir this up, and letting the garlic mixture sit for a few minutes before adding the mayo gives this simple condiment even more flavor.
Why You’ll Love This Garlic Aioli Recipe
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Quick and easy to make with simple ingredients you probably already have
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Bold garlic flavor with a creamy, smooth texture
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No blender or fancy equipment needed—just a bowl and whisk
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Perfect for dipping, spreading, or drizzling on fries, sandwiches, burgers, and seafood
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Easy to customize with more lemon, extra garlic, or a pinch of spice
- Tastes like restaurant aioli but costs a fraction of the price
Ingredients in Garlic Aioli
Garlic: Fresh garlic gives the best flavor. You can add an extra clove if you want even more garlic flavor.
Lemon Juice: Fresh lemon juice makes a big difference here. Start with 1 tablespoon, then add more after tasting if you want a brighter, tangier aioli.
Dijon Mustard: Dijon adds a subtle tang and helps round out the flavor. It won’t taste like mustard, but it makes the aioli taste more balanced and “restaurant style.”
Mayonnaise: Use a good-quality mayo since it’s the base of the recipe. Full-fat mayonnaise gives the creamiest texture and best flavor.
Salt: Don’t skip it. A little salt brings out the garlic and lemon and makes the aioli taste bold instead of flat. Start small and adjust after tasting.
How to prep garlic for Garlic Aioli
Garlic aioli is one of those recipes where the texture of the garlic really matters. You can make it smooth and creamy, or leave a little bite and texture—totally personal preference.
Here are a few easy options:
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Garlic press: Gives you a fine texture and strong garlic flavor.
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Microplane grater: Creates the smoothest aioli with almost no garlic pieces.
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Sharp knife: Works great if you don’t mind a little chunkier texture—just mince it as finely as possible.
- Mini food processor: This is my preference because I like my garlic aioli to have a little texture. It’s super fast and gives you tiny bits of garlic that blend beautifully into the sauce without turning into a paste.
How to Make Homemade Garlic Aioli
This garlic aioli comes together in just two easy steps, with no blender or special equipment required.
Step 1: Bloom the Garlic
In a small bowl, stir together the minced garlic, fresh lemon juice, and Dijon mustard. Let the mixture sit for about 15 minutes. This quick resting time helps soften the sharp bite of raw garlic and lets the flavors blend.
Step 2: Whisk and Season
Whisk in the mayonnaise until smooth and creamy. Add salt to taste (start with about ½ teaspoon), then taste and adjust as needed. If you want a brighter, tangier flavor, add a little more lemon juice until it’s just right.
Serving Ideas for Garlic Aioli
Garlic aioli is a creamy, bold sauce that works as a dip, spread, or drizzle. Here are the most popular ways to serve it:
French fries or roasted potatoes (even baked potatoes)
Burgers and sandwiches (instead of mayo)
Chicken (grilled, roasted- wings are especially fantastic)
Seafood (shrimp, halibut, sea bass, or fish and chips)
Fresh vegetables as an easy dip
A serving note Since this aioli is mayonnaise based, keep refrigerated until serving
If you love serving garlic aioli with fries, wings, burgers, and crispy appetizers, be sure to check out my Best Appetizers for Any Crowd roundup. It’s filled with easy party recipes, game day favorites, and crowd-pleasing finger foods that pair perfectly with creamy dipping sauces like this one.
Once you make homemade garlic aioli, it’s hard to go back to plain mayonnaise. This easy recipe takes just a few minutes and adds creamy, bold flavor to everything from fries and sandwiches to grilled chicken and seafood. Keep a batch in the fridge for quick meals and snacks, and don’t be afraid to adjust the lemon and salt until it tastes just right for you. And if you love this recipe, be sure to try my Homemade Kalamata Olive Aioli for a briny, Mediterranean twist. If you make this garlic aioli, I’d love to hear what you served it with!
Easy Homemade Garlic Aioli Recipe
Ingredients
- 5 cloves garlic minced or grated
- 1 Tbsp lemon juice fresh squeezed, more after tasting
- ½ tsp Dijon mustard
- ¾ cup mayonnaise
- kosher or sea salt plus more to taste
Instructions
- Stir garlic cloves, lemon juice, and Dijon mustard in a small bowl. Let sit for 15 minutes to let the ingredients combine and bloom.5 cloves garlic, 1 Tbsp lemon juice, ½ tsp Dijon mustard
- Whisk in the mayonnaise and add salt to taste, ½ tsp or more. Taste and adjust salt and add more lemon juice if desired, up to 1 tablespoon.¾ cup mayonnaise, kosher or sea salt
Notes
Garlic Flavor Tips
- Fresh garlic is best for bold flavor. Use a microplane grater or press for the smoothest texture. I like the garlic a little chunky so I process it in a mini food processor.
- For a milder aioli, start with 3–4 cloves and add more after tasting.
Lemon Juice & Tanginess
- Start with 1 tablespoon lemon juice, then taste and add more if you want it brighter.
- Lemon juice helps balance the richness of the mayonnaise and keeps the aioli from tasting heavy.
Dijon Mustard Tip
- Dijon adds a subtle tang and helps “round out” the flavor. You won’t taste mustard, but it makes the aioli taste more restaurant-style.
Salt Makes the Difference
- Aioli can taste flat without enough salt. Start with ½ teaspoon kosher salt, then add more to taste.
- If using fine sea salt, start with a little less and adjust.
Make Ahead + Storage
- Garlic aioli tastes even better after chilling for 30 minutes to 1 hour.
- Store in an airtight container in the refrigerator for up to 5 days.
- Because this aioli is made with mayonnaise, keep it refrigerated until serving.
The lemon juice really cuts through the garlic perfectly. So rich and better than the basic stuff. Thank you for sharing!
Thank you, Joan! I agree, this aioli is anything but basic. 🙂
Made this to go with crispy fries and it was better than any restaurant aioli!
That’s awesome, Becky! We love this with fries, too.