Garlic Aioli Homemade Mayonnaise (Printer Friendly)

Creamy garlic aioli made from scratch, ideal for dipping fries or spreading on sandwiches.

# What You Need:

→ Base

01 - 1 large egg yolk, room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil, such as sunflower or canola

→ Flavorings

05 - 2 to 3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# How to Make It:

01 - In a medium bowl, whisk egg yolk, Dijon mustard, and lemon juice thoroughly until the texture is smooth and slightly thickened.
02 - Add oil gradually, beginning with a drop-by-drop approach while whisking continuously. Once the mixture starts to thicken and emulsify, proceed by pouring oil in a thin, steady stream, maintaining vigorous whisking until fully incorporated.
03 - Add minced garlic, sea salt, and several grinds of black pepper to the thickened emulsion. Stir thoroughly to integrate flavors.
04 - Taste and adjust salt, pepper, or lemon juice as preferred for balance.
05 - Transfer to a clean jar or bowl, cover, and refrigerate for up to three days.

# Expert Tips:

01 -
  • It only takes ten minutes and transforms boring veggies and fries into something irresistible.
  • If you've never tried homemade mayonnaise, this will spoil you forever with its creaminess and burst of flavor.
02 -
  • If you add the oil too quickly, the mixture can split—I learned that after having to start from scratch once.
  • Using fresh lemon juice instead of bottled makes the aioli taste brighter and more balanced.
03 -
  • Use a damp towel under your bowl to anchor it while whisking—your arm will thank you.
  • Grating the garlic instead of mincing infuses the aioli more evenly, making each bite shine.
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