Homemade aioli is so incredibly easy to make that you may never buy another jar of mayo again after trying this. I usually make a small batch of this easy homemade mayonnaise every week or so and keep it in the fridge. It's also easy to double (or triple) this recipe for any occasion.
In its simplest form, mayo is just egg yolk and oil. However, with the addition of a few common staple items is really where the homemade version shines. And with the simple addition of some freshly grated garlic is where this recipe seems to turn from good to great!
This is definitely a luxurious homemade aioli recipe using high-quality grapeseed oil, extra virgin olive oil, and champagne vinegar, but if you're already doing it homemade, why add the extra flavor?
Definitely don't skimp on high-quality eggs though, since you use raw egg yolks you want to ensure they are as fresh as possible.
More mayo based recipes
- Egg Yolk: Raw egg yolk is an essential ingredient to homemade garlic aioli. It is the binder that allows oil to be whipped into mayo. I know some people don't like to eat raw eggs, so I always recommend using the highest quality eggs you can find when making mayo.
- Grapeseed Oil: I really like grapeseed oil because it is healthier than many other types of neutral oil. It also has a thicker consistency so it makes a very smooth and velvety aioli. Some common substitutions could be canola or avocado oil.
- Garlic: Minced garlic is what makes this garlic aioli recipe shine! The simple addition of garlic into mayo is a timeless combination, creating a truly remarkable condiment.
- Champagne Vinegar: I like to add a dash of vinegar or lemon juice to this easy aioli recipe; it gives it just a hint of tanginess that makes you want to keep going for more. Champagne vinegar is my favorite because it is very mild and sweet compared to other vinegars. Find the complete ingredient list below.
- In a large bowl, whisk together egg yolk, garlic, dijon, and salt until well combined.
- Then, starting slowly, begin to drip in the grapeseed oil while whisking with your other hand. The mixture should begin to emulsify together. If the oil starts to separate and break, just stop adding oil and gently whisk back together.
- After about 2 cups of oil the aioli should be quite thick, at this point whisk in the olive oil. Whisk in 1 teaspoon at a time of champagne vinegar until the garlic aioli turns lighter and has a creamy consistency. It may need more than 3 teaspoons.
- Taste and adjust for salt and vinegar, I prefer my mayo more acidic but you can slowly adjust and find your preference.
In my opinion using a touch of dijon and champagne vinegar gives the mayo a brightness that is incomparable. Champagne vinegar can be expensive, but a bottle will last awhile and you will soon be splashing some on everything you eat. Feel free to switch out with any vinegar on hand though, fresh lemon juice will also work.
You add some freshly ground black pepper too for a little added flavor, if you prefer.
For a really stepped version of this recipe, try making roasted garlic aioli! Instead of mincing raw garlic cloves roast them in the oven with some olive oil until soft and creamy and mash them into the mayo.
I prefer to just use a large bowl and a whisk to make homemade aioli, but you can also use a blender or immersion blender. I find using a blender makes more of a mess than needed though. Whisking by hand only takes a few minutes and it is like watch a magic trick seeing how egg yolk and oil becomes mayo!
This garlic aioli will stay good in the refrigerator for about 1-2 weeks if stored in a tightly sealed jar. I often make a bigger batch of this if I am planning on making a mayo based salad or meal.
When making a real mayo, it should be slightly yellow. Because you are using REAL egg and REAL ingredients it may not look exactly like store bought mayo.
Homemade Aioli sauce is made with raw egg yolk, garlic, and any neutral oil like grapeseed, canola, or avocado oil.
Basically! You can add other ingredients like dijon mustard, vinegar, and black pepper to spice it up more.
Homemade garlic aioli will last in the fridge for about 1-2 weeks if stored in a tightly sealed jar.
No, eggs are not considered dairy, so garlic aioli, or any mayo product for that case is considered dairy.
Yes! garlic aioli uses raw egg as a binder holding together whipped oil.
Looking for other recipes like this? Try these:
Homemade Aioli (garlic mayo)
- 2 cloves garlic, (grated on a box grater or microplane or minced)
- 2 large egg yolks, (highest quality available)
- 2 cups grapeseed oil, (or other neutral oil)
- ¼ cup extra virgin olive oil
- 2 tablespoon dijon mustard
- 3 teaspoon champagne vinegar (or any other vinegar or lemon juice)
- 1 tablespoon kosher salt (or more to taste)
- Combine egg yolk, garlic, dijon, and salt in a large bowl, whisk until well combined.
- Slowly drip in grapeseed oil while continually whisking; the mixture should begin emulsify into a sauce. If it breaks, stop adding oil and whisk gently until it comes back together.
- After 2 cups of grapeseed oil, whisk in the olive oil. Then, gradually add 1 teaspoon of champagne vinegar at a time until aioli begins to lighten and thicken. It should have a creamy consistency, it may take more vinegar.
- Taste and adjust salt and vinegar to preference.
Did you make this homemade aioli? Rate the recipe above!
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