Easy Aioli Recipe From Scratch

Aioli is a Mediterranean sauce packed with delicious garlic flavor. This foolproof aioli recipe is very simple and will make you feel like a kitchen pro!

I love making sauces and condiments from scratch. From tzatziki and tahini sauce to balsamic glaze, there is something about making sauces from scratch that makes them tastier! Today we are making a Mediterranean classic sauce called Aioli (also called alioli) that’s pretty simple but absolutely delicious. 

We’re regulars at a taps bar that has the best Spanish tapas and, needless to say, amazing alioli sauce. Their dishes are so good that we were persuaded to visit Spain to witness and experience the food culture ourselves. We spent about three weeks in Spain and had our fair share of patatas bravas and aioli in different cities and regions which helped us come to a very good understanding of Spanish tapas culture. I cannot wait to share these recipes with you, starting with this easy, foolproof aioli recipe! 

What is aioli? 

Aioli, also known as aïoli, alioli and allioli, is a Mediterranean sauce commonly used on the Mediterranean coast of Spain, the Provence region of southern France, and parts of Italy including Sicily. While some regions use eggs as emulsifiers to make aioli which gives it a creamy texture, traditional Spanish alioli is made solely using garlic and oil, hence the name that translates into “garlic and oil” in Catalan.

This kind of aioli calls for only two ingredients and requires a lot of elbow grease to mash the garlic and add the olive oil in drops so the sauce doesn’t “break”. Traditionally, Catalan alioli is made using mortars and pestles, however, the emulsified version uses a blender or a food processor these days.

Aioli vs mayonnaise

The main difference between aioli and mayonnaise is that our recipe for aioli uses garlic and olive oil whereas mayonnaise calls for canola oil and leaves out the garlic. While the texture is similar since both recipes use eggs as emulsifiers, the flavors are very different.

What you see on a restaurant menu as garlic aioli sauce could just be mayonnaise mixed with some garlic. The term aioli is becoming very similar to “mayo with garlic” and while they’re not actually exactly the same thing, they’re pretty similar.

Many aioli recipes out there would tell you to simply mix some crushed garlic with mayonnaise, and that surely is tempting fro a convenience standpoint. But I’m here to tell you that once made from scratch, aioli can be one of the tastiest sauces out there. Anyway, making a quality sauce from scratch can be truly rewarding; don’t take that joy away from yourself!

Is it safe to eat aioli?

Yes. Just like mayonnaise, aioli sauce also uses raw eggs that are beaten and mixed with oil. However, it’s good to know that store-bought mayonnaise and probably aioli are made with pasteurized eggs. You can get pasteurized eggs at the supermarket or, if making this recipe with regular eggs, keep them cold just to be safe. 

Ingredients to make homemade aioli

After a few trials and tweaks, I got the ingredients right. I don’t have the strength to mash garlic for a long time and use olive oil drop by drop to make authentic aioli, so here is what you need to make this garlic aioli recipe at home:

• Egg
• Garlic 
• Lemon juice
• Dijon mustard
• Salt 
• Canola oil 
• Extra virgin olive oil 

This easy aioli recipe is closer to the Provençal version as it uses a bit of mustard. The reason I used both canola and olive oil is that the flavor of olive oil could be a bit strong for some. Also, olive oil tends to get bitter when blended, therefore I always add it after I add the canola oil. 

How to make aioli using a food processor

• Make the base: Place the egg, garlic, lemon juice, dijon mustard and salt in a food processor. Blend on high until fully combined.
• Add in the oils: With the food processor still running, drizzle the oils very slowly into the mixture in a very thin stream. Do not rush this process as it would result in a broken aioli. 
• Blend and chill: Once you’ve added all the oil to the mixture, you should have a fluffy and creamy aioli. Transfer the sauce into a container and refrigerate for at least 30 minutes before serving. 

How to fix broken aioli

It can happen to the best of us: when making emulsified sauces such as aioli, we might experience breakage, meaning oil separation. There are several reasons this can happen, such as the wrong measurements or over blending. If your aioli breaks, don’t throw it away! It’s fixable! 

To fix broken aioli, place an egg yolk in a bowl and whisk it. Slowly add the broken aioli into the bowl and whisk at the same time. Once whisked, the aioli should have that creamy texture back. Now slowly add in some canola oil in a thin stream and whisk until you reach the desired consistency. 

What to serve aioli with

There are so many ways you can use aioli:

• Vegetables: Serve it with Spanish patatas bravas or French fries. You can also serve it with oven roasted vegetables or simply as a dip with a plate of raw veggies.  
• Sandwiches: Use aioli as a spread on your sandwiches and burgers for more flavor. 
• Seafood: This sauce pairs perfectly with seafood such as garlic lemon shrimp or salmon patties. 
• Chicken: Got some grilled chicken? Whip up some garlic aioli and serve it on the side. 

How long does aioli keep?

Aioli usually keeps for up to one week in the fridge though I really doubt it would last that long because it’s so good. In our home, it’s usually gone in a day! To store alioli, transfer it to a container and refrigerate. I don’t recommend freezing this condiment.

Other variations to consider

• Chipotle spicy aioli: Add 1 tsp chipotle powder to the egg mixture. 
• Saffron: Add a pinch of powdered saffron to the sauce before adding the oils. 
• Cilantro lime: Use lime instead of lemon and add chopped 1 tsp chopped cilantro to the sauce once it’s ready.
• Paprika: Add 1 tsp smoked paprika to the ingredients before adding the oils. 

Notes and tips for this recipe:

• I used canola oil for this recipe, but you can use other neutral flavored oils such as vegetable oil or avocado oil as well. 
• As I mentioned above, it’s very important to take the time and drizzle the oils very slowly and in a very thin stream to avoid breakage. It should take you about 2 to 3 minutes to add all the oil to the mixture while the food processor is running. 
• You can make this recipe using three kitchen tools: food processors, blenders and immersion blenders. I have come to find that using the food processor yields a better result relative to the other two.
• You can use whole garlic cloves and blend them with the other ingredients in the food processor or mince them in advance and add them to the egg. Both methods work just fine.  
• Make sure you’re using fresh garlic cloves and not garlic powder or packaged minced garlic for this recipe. That fresh garlic flavor is what this garlic aioli is all about.