Garlic Aioli
This homemade garlic aioli is creamy, garlicky, and way better than store-bought mayo. Perfect for burgers, fries, sandwiches, seafood, and roasted vegetables.
Garlic aioli is basically mayonnaise that decided to get its life together. It’s richer, fresher, and actually tastes like something instead of just being white sandwich glue.
Once you start making aioli at home, it’s hard to go back to the jar. It only takes a few minutes, and you can use it on burgers, fries, sandwiches, roasted vegetables, seafood, steak sandwiches, and basically anything that needs a creamy sauce.
The key is slowly adding the oil so the aioli emulsifies and turns thick and creamy instead of separating.
This is one of those sauces that makes simple food taste restaurant-level.
2 medium garlic cloves
1 teaspoon Dijon mustard
1 large egg
1/2 cup blended oil
1/2 cup grapeseed or vegetable oil
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon salt
Add the garlic, Dijon mustard, and egg to a food processor or blender and blend until smooth and fully combined.
With the food processor running, very slowly drizzle in the blended oil in a thin stream so the mixture begins to emulsify and thicken.
Continue slowly adding the grapeseed or vegetable oil while the processor is running until the aioli becomes thick and creamy.
Add the lemon juice and salt, then blend again until everything is fully incorporated and smooth.
Scrape down the sides of the bowl if needed and blend again briefly.
Transfer the aioli to a container and refrigerate until ready to use.
Meatlicious Tip
Add roasted garlic instead of raw garlic to make roasted garlic aioli, or add chipotle peppers in adobo to make chipotle aioli for burgers and sandwiches.