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The Ultimate 5-Minute Creamy Garlic Aioli

A bowl filled with freshly whipped, creamy garlic aioli, piped high with swirls.
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Make a restaurant-style, bold garlic aioli quickly at home. This recipe provides a creamy, versatile garlic sauce perfect for fries, sandwiches, or vegetables.

Ingredients

Scale
  • 1 large egg yolk
  • 2 cloves fresh garlic, minced very fine or grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 cup neutral oil (like canola or grapeseed)
  • 1 tablespoon hot water (optional, for thinning)

Instructions

  1. Place the egg yolk, minced garlic, Dijon mustard, lemon juice, and salt into a medium bowl.
  2. Whisk these ingredients together vigorously for about 30 seconds until they are well combined and slightly lighter in color.
  3. Begin adding the neutral oil drop by drop while whisking constantly and rapidly. This slow addition is crucial for emulsification.
  4. Once about a quarter of the oil is incorporated and the mixture thickens, you can start adding the remaining oil in a very slow, thin stream while continuing to whisk without stopping.
  5. Continue whisking until all the oil is fully incorporated and the mixture is thick and creamy, resembling mayonnaise. This should take about 3 to 4 minutes total.
  6. If the aioli is too thick, whisk in the tablespoon of hot water until you reach your desired consistency.
  7. Taste and adjust salt or lemon juice as needed. Serve immediately or chill.

Notes

  • For a ‘cheater’ version, substitute the egg yolk with 1/2 cup of good quality mayonnaise and proceed directly to step 3, whisking the mayonnaise with the garlic, lemon juice, and mustard before slowly adding the oil.
  • Use fresh garlic for the best flavor. Do not use jarred minced garlic.
  • If the aioli separates (breaks), whisk one teaspoon of warm water or one extra teaspoon of oil into the mixture very slowly to try and re-emulsify it.

Nutrition

Find it online: https://delishdreams.com/best-garlic-aioli-recipe-5-minute-creamy-sauce/