Creamy Garlic Easy Homemade Aioli Recipe (Print Version)

Easy Homemade Aioli Recipe: Make creamy, fresh garlic aioli in minutes! Perfect for dipping fries, spreading on sandwiches, or elevating any meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Base Essentials

01 - 1 large egg yolk (room temperature)
02 - 1 tbsp fresh lemon juice
03 - 1 tsp Dijon mustard

→ Oil & Seasoning

04 - ¾ - 1 cup extra virgin olive oil (mild-flavored)
05 - ½ tsp fine sea salt, or to taste
06 - ¼ tsp freshly ground black pepper, or to taste

→ Flavor Boosters

07 - 2-3 cloves garlic, minced very finely

→ Optional Swirls

08 - Pinch of smoked paprika
09 - 1 tbsp fresh parsley, chopped

# Instructions:

01 - In a medium bowl, whisk together the egg yolk, lemon juice, and Dijon mustard. You want this mixture to be pale yellow and slightly frothy. This is where the magic begins, honestly. I usually whisk it for about a minute straight, feeling my arm muscles burn a little. Make sure everything is well combined before moving on; it’s the foundation for a stable emulsion. If you rush this part, the whole thing can fall apart later, and nobody wants that. It should smell tangy and a little sharp, ready for the next step.
02 - Peel and finely mince your garlic cloves. And I mean *finely*. You don't want big chunks of raw garlic in your smooth aioli, trust me, I learned that the hard way once. I usually use a microplane for this because it gets it super pasty, almost like a puree. You want the garlic flavor to infuse, not dominate with a harsh bite. This step is crucial for that signature aioli taste. It’ll start smelling wonderfully pungent in your kitchen right about now!
03 - This is the most critical part, so take a deep breath! While continuously whisking (or using an immersion blender on low), slowly, *slowly* drizzle in the olive oil, literally drop by drop at first. As the mixture starts to thicken and emulsify, you can increase the stream to a very thin, steady trickle. If you go too fast, it’ll break, and you'll have a sad, oily mess. I’ve had many oops moments here, ending up with an oily soup. Keep whisking until it’s thick and creamy, like a luxurious mayonnaise.
04 - Once your aioli is thick and beautiful, stir in the finely minced garlic, salt, and black pepper. This is your chance to taste and adjust. I always taste a small spoonful and then add a little more salt or lemon if it feels like it needs a lift. Sometimes I'll add another tiny pinch of pepper for warmth. Don’t be shy here; make it taste *right* to you. The aroma of fresh garlic mixed with the creamy base is just heavenly at this stage.
05 - If you're feeling fancy, now's the time to stir in any optional additions like smoked paprika for a smoky twist or fresh chopped parsley for a herbaceous note. I often do this if I'm serving it with fish or roasted chicken. It adds another layer of visual appeal and a subtle flavor boost. It's completely optional, but I think it adds a little something extra, a personal touch. Plus, the colors just pop!
06 - Transfer your freshly made aioli to a small serving bowl or an airtight container. If you have the patience, let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and deepen, especially the garlic. The texture will also firm up slightly, making it even more spreadable. When it's ready, it should look glossy, smell intensely garlicky and lemony, and have that beautiful creamy consistency you worked so hard for. It's truly rewarding!

# Notes:

01 - Always use room temperature ingredients for the best emulsion, trust me on this!
02 - This aioli keeps well in an airtight container in the fridge for up to 5 days, if it lasts that long.
03 - If you're out of fresh lemon, a tiny splash of white wine vinegar works, but the lemon is superior.
04 - Serve this creamy aioli with roasted potatoes or smeared on a sandwich for a flavor pop.

# Equipment Needed:

01 - Medium bowl
02 - whisk (or immersion blender)
03 - measuring spoons/cups
04 - microplane or garlic press

# Nutrition (Per Serving):

Calories: 120-150 calories
Total Fat: 13-16g
Total Carbohydrate: 0-1g
Protein: 0-1g

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