There’s something about a creamy aioli recipe that can make any dish feel like restaurant-quality. This French mayonnaise adds an incredible richness to dishes – and it’s surprisingly easy to prepare with just a few simple ingredients. Now it’s your turn to learn how to make aioli at home. It will be your new favorite condiment recipe for everything from steaks to burgers with fries.
Homemade dressings and dipping sauces are one of our favorite ways to add different flavors to our recipes. With a few basic ingredients, you can whip up a creamy aioli that acts as a base for other recipes like a veal burger with sage aioli or a Philly cheesesteak burger with roasted garlic aioli. All you have to do is add some fresh herbs and spices to this fool-proof recipe, and you’ll never need another store-bought condiment again.
What Is Aioli?
Similar to bearnaise sauce, this aioli recipe uses raw eggs, mustard, vinegar, salt, a neutral oil, and fresh lemon juice. The main difference between this homemade mayonnaise recipe and a traditional aioli recipe is that traditional aioli uses garlic paste, whereas this one is more similar to mayo. However, we suggest adding that garlic in if you have it or playing with flavors, like our favorite aioli recipes below.
Homemade Aioli Ingredients
Try this easy Aioli recipe. It’s the perfect base recipe for making different variations of your favorite dipping sauce. Just like our compound butter recipes, a simple homemade mayo can take any meal and make it restaurant-quality.
- Raw egg yolk – this is the base for our aioli.
- Lemon juice
- Mustard – use any kind of mustard you like. Yellow mustard or Dijon mustard are good options.
- White vinegar
- Kosher salt
- Avocado oil – any other more neutral oil will work, too, like canola oil, vegetable oil, or grapeseed oil.
How to Make Aioli from Scratch
Girl Carnivore Expert Recipe Tips
- Make sure your ingredients are at room temperature so they blend together more easily. This will also help create a creamy texture.
- If you don’t have a food processor, use an immersion blender or electric mixer with the whisk attachment.
- For a tangier zing, use lime juice instead of lemon juice.
How to use Homemade Aioli
Try these Aioli Recipes:
Leftovers & storage
Store aioli in an airtight container or glass jar for up to 1 week in the fridge.
If you have 5 minutes and a handful of ingredients, you can make your own aioli right at home. It’s the perfect condiment to take your recipes to the next level.
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This easy aioli (mayonnaise) recipe makes a rich, creamy French sauce perfect for dipping and spreading. With just eggs, mustard, lemon and oil, you can prep homemade aioli in minutes. Then, you can use this base recipe with all of our other versions for endless ideas to level up your meal plan.
Prevent your screen from going to sleep
In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
Season with a pinch of salt and pulse to mix two to three times.
Set the food processor to spin and slowly pour in the oil from the top
The egg and oil will combine and turn offwhite, emulsifying into mayonnaise
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Spoon into a resealable jar and chill until ready to use.
- Make sure your ingredients are at room temperature so they blend together more easily. This will also help create a creamy texture.
- If you don’t have a food processor, use an immersion blender or electric mixer with the whisk attachment.
- For a tangier zing, use lime juice instead of lemon juice.
Serving: 1serving | Calories: 125kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 17IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.04mg
More condiment recipes to level up your cooking
Recipe FAQs
Yes. Just make sure you buy pasteurized eggs for health reasons.
Basically, yes. Mayo is more plain whereas aioli contains more herbs and spices.
If your aioli breaks, also known as splitting, that essentially means that the oil and egg yolk have separated. To remedy this, add another separated room-temperature egg yolk and whisk it in.
