Packed with the delicious flavor of garlic and lemon juice in a creamy, versatile base, this Homemade Garlic Aioli recipe is an absolute must try. Perfect as a teammate to your burgers, wraps, sandwiches and practically any other grills and summer foods you'll love this super simple recipe.
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Why This Recipe Works
- We are a family of garlic lovers, which is why we are all head over heels about this homemade aioli recipe.
- The fact that it actually uses yogurt as the base is what I love the best about it. Most aioli garlic recipes are nothing but garlic mayo and they make use of store bought mayo as the key ingredient, which isn't really healthy.
- I've also used homemade mayonnaise, which really adds to the texture and creaminess of aioli.
📋 Ingredients
Here's the ingredients you'll need to make garlic aioli.
- Yogurt & Mayonnaise: Provide a creamy base for the aioli, with yogurt adding a tangy note to balance the richness of the mayonnaise.
- Fresh Garlic: The star ingredient, it adds a robust, pungent flavor that's the signature of aioli.
- Fresh Lemon Juice: Brightens up the aioli with its acidity, cutting through the rich base.
- Parsley: Adds a fresh, herby note that complements the sharpness of the garlic.
- Extra Virgin Olive Oil: Enhances the overall flavor while also contributing to the aioli's smooth, luxurious texture.
- Salt & Ground Black Pepper: Essential seasonings that round out the aioli's flavor profile.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Roasted Garlic Aioli: If you have a few extra minutes, consider roasting the raw garlic cloves to make roasted garlic aioli. All you need to do is wrap up the garlic and olive oil in some aluminum foil and roast it in the oven.
- Spicy Garlic Aioli: By simply adding a bit of cayenne pepper or some hot sauce of your choice, you can transform this homemade aioli into a spicy version.
🔪How To Make Easy Garlic Aioli Sauce
Once you have your ingredients ready, here's what you'll need to do to make the garlic aioli sauce.
Step One: In a food processor, add the mayonnaise, yogurt, parsley, olive oil, garlic, crushed black pepper, lemon juice and salt.
Step Two: Process until well combined. Serve with meats, French fries, salad, pizza, etc.
👩🍳 Expert Tips
- Garlic is the key ingredient in this recipe, and depending on how you like it, you can use garlic paste or minced garlic to make the sauce.
- I have used a food processor and added some olive oil and Kosher salt to make the garlic clove turn creamy. If you want, you can just finely chop the garlic or use a garlic press.
- I have used extra virgin olive oil for this recipe, but you can stick to using regular olive oil or just use any other neutral oil of your choice.
- To make the garlic aioli look more fancy, you can also drizzle olive oil over the top and sprinkle some chopped fresh herbs of your choice on it right before you serve.
💭 FAQs
If I have any leftovers, I usually transfer them to an airtight container and refrigerate them for up to one week. I can store it for up to a week because I have used eggless mayonnaise. If you're using store-bought mayonnaise that has egg yolks, you may want to use up the leftovers within 2-3 days. Before serving, also remember to give the aioli a good stir to mix any separated ingredients.
Yes, you can prepare aioli without raw eggs by using mayonnaise as a base. Simply combine mayonnaise with minced garlic, lemon juice, and a pinch of salt. This method is quicker and eliminates concerns about consuming raw eggs.
To ensure your aioli emulsifies properly and doesn't separate, it's crucial to add the oil very slowly at first, drop by drop, while continuously whisking. Starting with a slow addition allows the oil to incorporate smoothly. If the mixture begins to separate, adding a teaspoon of warm water and whisking vigorously can help bring it back together.
Homemade garlic aioli can be stored in an airtight container in the refrigerator for up to 3 days. It's important to note that if you've used raw eggs in your aioli, the shelf life is shorter due to food safety considerations.
While a food processor simplifies the emulsification process, it's possible to make aioli by hand. Using a mortar and pestle, mash garlic into a fine paste with salt, then gradually whisk in oil, drop by drop, until the mixture thickens. This traditional method requires patience and consistent whisking.
Serving Suggestions
Whether adding to your sandwiches or a tasty tuna salad this homemade aioli is versatile and can be used in many ways:
- Grilled Vegetables: Serve your Aioli sauce over seasonal veggies like zucchini, bell peppers, and mushrooms grilled to perfection, enhancing the Aioli experience.
- Sweet Potato Wedges: Roasted sweet potato wedges with a sprinkle of sea salt, pairing sweetness with the garlic kick.
- Crispy Calamari: Try lightly fried calamari rings, served with garlic aioli for a delightful seafood combo.
🍜 Related Recipes
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Homemade Garlic Aioli
Ingredients
- 1 cup Yogurt
- 1 cup Mayonnaise
- 3 cloves Garlic
- 1 teaspoon Lemon Juice
- ¼ cup Parsley
- 1 tablespoon Extra Virgin Olive Oil
- Salt to taste
- Black Pepper to taste
Instructions
- In a food processor, add the mayonnaise, yogurt, parsley, olive oil, garlic, crushed black pepper, lemon juice and salt.
- Process until smooth and serve
Nutrition
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