Garlic Aioli Homemade Mayonnaise (Print)

Garlic-infused homemade mayonnaise, creamy and tangy, ready in 10 minutes. Perfect for dips or sandwiches.

# Ingredients:

→ Base

01 - 1 large egg yolk, room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil (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

# Instructions:

01 - Combine egg yolk, Dijon mustard, and lemon juice in a medium bowl. Whisk thoroughly until mixture is smooth and slightly thickened.
02 - Gradually add oil drop by drop at first, whisking constantly. Once emulsification begins, continue adding oil in a thin, steady stream while whisking vigorously until thick and glossy.
03 - Stir in minced garlic, sea salt, and several grinds of black pepper into the emulsified mixture.
04 - Taste and adjust salt or lemon juice to preference. Blend well after each adjustment.
05 - Transfer mixture to a clean jar or bowl, cover, and refrigerate for up to 3 days.

# Pro Tips:

01 -
  • Bursting with garlicky flavor without being overpowering, making every bite memorable.
  • This creamy dip turns even the simplest side—like roasted potatoes—into a crave-worthy treat.
02 -
  • I once rushed the oil addition and ended up with a soupy mess—slow and steady wins the creamy race.
  • Switching to roasted garlic made the dip sweeter and more mellow—now I do it for guests who are garlic-shy.
03 -
  • Let your egg yolk warm to room temperature for an easier emulsification.
  • Whisking by hand is easy if you use a medium bowl and anchor it with a damp towel.
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