Easy Homemade Garlic Aioli Recipe
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.
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.