Why Make This Recipe
Garlic aioli is a delicious and creamy dip that brings flavor to many dishes. Making this homemade version is simple and allows you to control the ingredients. With fresh garlic and a few pantry staples, you can create a spread that’s perfect for sandwiches, a dip for veggies, or a sauce for grilled meats. Once you try this recipe, you’ll never want to buy store-bought aioli again!
How to Make The Best Garlic Aioli
Ingredients:
- 2 small garlic cloves
- 1 teaspoon lemon juice
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1/2 cup extra-virgin olive oil
- 1/4 cup neutral oil (like sunflower, grapeseed, or vegetable oil)
- Salt
- Fresh ground black pepper
Directions:
- Use a microplane grater to grate the garlic.
- Place the grated garlic, lemon juice, and 1/4 teaspoon of salt in the bowl of a food processor and let it sit for 5 minutes.
- Add the whole egg and egg yolk to the bowl, then pulse until the mixture is blended and frothy.
- In a measuring jug, combine the olive oil and neutral oil for easier pouring.
- Scrape the sides and bottom of the bowl, turn the food processor on, and slowly add the oil in tiny drops until about a quarter of the oil has been added.
- Once the mixture starts to thicken, continue to drizzle in the oil slowly.
- When all the oil is incorporated and the aioli is thick, taste it and adjust with additional lemon juice and salt if needed.
- Serve with a sprinkle of fresh ground black pepper on top.
How to Serve The Best Garlic Aioli
You can serve garlic aioli in many ways. It is excellent as a dip for fresh vegetables, fries, or chips. It pairs beautifully with grilled chicken, fish, or any sandwich. You can also use it as a flavorful condiment for burgers or wraps.
How to Store The Best Garlic Aioli
Homemade garlic aioli can be stored in an airtight container in the refrigerator. It will last for about a week. Make sure to give it a good stir before serving again, as the ingredients may separate over time.
Tips to Make The Best Garlic Aioli
- Always use fresh garlic for the best flavor.
- Ensure your eggs are at room temperature; this helps the aioli thicken properly.
- Take your time when adding the oil to create a stable emulsion.
- Taste and adjust the seasoning as you go to get the flavor just right.
Variation
If you’re looking to mix it up, try adding herbs like basil or parsley for an herbal aioli. You can also add a pinch of cayenne pepper or smoked paprika for a spicy or smoky version of this classic dip.
FAQs
Can I make garlic aioli without eggs?
Yes! You can make an egg-free version using aquafaba (the liquid from canned chickpeas) instead of eggs.
What can I use instead of olive oil?
You can use any neutral oil, like grapeseed or sunflower oil, but olive oil adds a nice flavor.
Is garlic aioli gluten-free?
Yes, as long as you use gluten-free oils and don’t serve it with bread or other gluten products. It’s a gluten-free condiment!
Garlic Aioli
Ingredients
Method
- Use a microplane grater to grate the garlic.
- Place the grated garlic, lemon juice, and 1/4 teaspoon of salt in the bowl of a food processor and let it sit for 5 minutes.
- Add the whole egg and egg yolk to the bowl, then pulse until the mixture is blended and frothy.
- In a measuring jug, combine the olive oil and neutral oil for easier pouring.
- Scrape the sides and bottom of the bowl, turn the food processor on, and slowly add the oil in tiny drops until about a quarter of the oil has been added.
- Once the mixture starts to thicken, continue to drizzle in the oil slowly.
- When all the oil is incorporated and the aioli is thick, taste it and adjust with additional lemon juice and salt if needed.
- Serve with a sprinkle of fresh ground black pepper on top.