Aioli: the easy, homemade sauce recipe with garlicky flavor

Homemade aioli (pronounced ay-ow-lee) is a cold sauce similar to mayonnaise whose name means "garlic oil". Also known as allioli, aïoli, or garlic mayo, it's a creamy, smooth emulsion of garlic, eggs and olive oil, flavored with a pinch of mustard. You can use garlicky aioli as a dipping sauce, topping or a tricky condiment to give much more flavor to main dishes, especially the Mediterranean ones.

Aioli has a reputation of being difficult and finicky to make, as traditionally it was made in a mortar and pestle, adding a tiny drop of oil at a time so as not to ruin the consistency of the emulsion. Thankfully, you can also make modern aioli with a hand mixer, and whip up a batch in just five minutes!

Aioli vs. Mayonnaise

Aioli and mayonnaise are two creamy emulsions, but they are not the same. Even if it's also called garlic mayo, traditional aioli is made from mashed garlic and olive oil. Nowadays, the recipe usually calls for eggs or yolks, and mustard too.

On the other hand, mayonnaise is an emulsion of eggs, oil, lemon juice and wine vinegar. These two sauces may look similar, but they are different in flavor.

Tips for making Garlic Aioli

Aioli is usually made with raw eggs, but we decided to cook them. If you want to follow the staple recipe, simply pasteurize the eggs.

Extra-virgin olive oil can taste overpowering in this aioli, so use a subtler-flavored olive oil or use sunflower oil with a dash of extra-virgin olive oil.

There are no exact quantities of oil to add, so use as much as you need it. The key thing is to add the oil slowly while mixing.

How to use Aioli Sauce

You can use aioli sauce in different ways.

• It can be a dipping sauce for fries, or veggie sticks.
• Use it as a spread for a sandwich.
• You can use it as topping for roasted vegetables.
• Aioli works well as condiment too, especially if paired with seafood and Mediterranean dishes.

How to store Homemade Aioli

You can store homemade aioli in the refrigerator for a day, closed in an airtight container.

How to make Aioli

Place the eggs in a saucepan and cover with cold water 1. Cook on the stove for 10 minutes.

Once cooked, drain the eggs and submerge them in a bowl full of cold water (2). It will be much easier to peel them.

Gently peel the eggs (3).

Separate the egg white from the yolk (4) so that you will have a much smoother mixture when you whisk the sauce.

Transfer the eggs to a bowl and add the salt (5).

Combine the garlic cloves, stripped of their souls (6).

Pour in the lemon juice (7).

Add the oil (8) and meanwhile start blending with a hand mixer with movements from the bottom to the top to incorporate more air.

When finished you should obtain a creamy, smooth sauce (9). Season with pepper, cover with plastic wrap and let stand for about an hour.

Transfer your aioli sauce to a small bowl (10) and use it as you prefer. Enjoy!