What is aioli made of?

Traditional aioli is made of garlic, olive oil, and salt, emulsified into a creamy sauce. Modern variations often include egg yolks or mayonnaise to stabilize the emulsion and add creaminess.

What is the difference between aioli and garlic mayo?

Aioli is traditionally made with just garlic, olive oil, and salt, while garlic mayo typically uses mayonnaise as a base, then adds garlic and other seasonings. Modern aioli recipes often use mayonnaise as a shortcut and stabilizer, blurring the lines between the two.

How long does aioli last in the fridge?

Homemade aioli, especially if made with raw egg yolks, should be stored in an airtight container in the refrigerator and consumed within 2-3 days. Store-bought aioli typically lasts longer, refer to the expiration date on the jar.

What do you eat aioli with?

Creamy garlic aioli is a versatile condiment. It's excellent as a dip for vegetables, fries, or seafood. It also works well as a spread for sandwiches, burgers, or wraps, and can be served alongside grilled meats and roasted vegetables.

Why did my aioli not emulsify?

Aioli can fail to emulsify if the oil is added too quickly. Add the oil in a very slow, steady stream while whisking vigorously or using a food processor/immersion blender. Temperature differences between ingredients can also cause issues.

Freezing aioli is not recommended, especially if it's made with mayonnaise or egg yolks. The emulsion can break down during thawing, resulting in a watery and separated sauce. The texture will likely be negatively impacted.

Creamy Garlic Aioli Recipe You'll Crave Every Day 2026

Creamy Garlic Aioli

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic, velvety sauce made from simple pantry staples. This homemade aioli transforms everyday meals with its rich, garlicky flavor and creamy texture. It’s a foundational condiment that’s quick to make and endlessly versatile.

Author: Harmony
Prep Time: 10min
Cook Time: 0min
Total Time: 10min
Yield: About 1 cup 1x
Category: snack
Method: whisking
Cuisine: French

Ingredients

Scale

2 large egg yolks, at room temperature
1 tablespoon fresh lemon juice (about ½ a lemon)
1 teaspoon Dijon mustard
1 small garlic clove, minced very finely or pressed
½ cup neutral oil, like avocado or light olive oil
½ cup extra-virgin olive oil
Fine sea salt, to taste (start with ¼ teaspoon)
Freshly cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together egg yolks, lemon juice, Dijon mustard, and minced garlic until smooth and slightly pale.
In a liquid measuring cup with a spout, thoroughly combine the neutral oil and extra-virgin olive oil.
While whisking the egg yolk mixture constantly and vigorously, begin adding the combined oils drop by drop for the first ¼ cup to build a stable emulsion.
Once the mixture has thickened noticeably, continue adding the remaining oil in a very thin, steady stream, whisking constantly, until all oil is incorporated and the aioli is thick and creamy.
Whisk in salt and pepper to taste. Adjust seasoning with more lemon or salt if desired. If too thick, whisk in a teaspoon of warm water to loosen.

Notes

For a broken aioli, fix it by slowly whisking the separated mixture into a fresh egg yolk. Use room temperature ingredients for best results. Store in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving Size: 16
Calories: 100
Sugar: 0
Sodium: 20
Fat: 11
Saturated Fat: 2
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 1
Fiber: 0
Protein: 1
Cholesterol: 25

Find it online: https://harmonymeal.com/creamy-garlic-aioli/