Easy 5-Minute Garlic Aioli Recipe

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Aioli (pronounced ah-ee-oh-lee) is a vibrantly flavored garlic sauce originating from the Provence region of France. Traditionally used as an accompaniment to seafood dishes, this versatile condiment has become a global favorite, adding a touch of sophistication and bold flavor to everything from grilled vegetables to french fries.

The beauty of aioli lies in its simplicity. Made with just a handful of pantry staples, it comes together in a matter of minutes, requiring no fancy equipment or culinary skills. This recipe breaks down the process for a classic garlic aioli, but feel free to experiment with different flavor combinations – a squeeze of lemon, a pinch of smoked paprika, or a handful of fresh herbs can add exciting twists to your aioli adventure.



3 large cloves garlic, minced (or 2 teaspoons pre-minced garlic)

  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup high-quality olive oil

  • Directions:

    1. Prep the Garlic: Mince the garlic cloves as finely as possible. Alternatively, use pre-minced garlic for added convenience.

    2. Combine Dry Ingredients: In a small bowl, whisk together the minced garlic, lemon juice, Dijon mustard, salt, and pepper.

    3. Emulsify the Sauce: Slowly drizzle in the olive oil, whisking constantly, until the mixture thickens and becomes a smooth, creamy sauce. You may not need all the olive oil – the consistency should be slightly thicker than heavy cream.

    4. Taste and Adjust: Give your aioli a taste and adjust the seasonings as needed. Add a touch more lemon juice for a brighter flavor, or a pinch of salt for a bolder punch.

    5. Serve and Enjoy: Transfer the aioli to a serving bowl and enjoy immediately. Aioli is best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.

    Nutrition Facts (per 1 tablespoon serving):

    Calories: 98

  • Fat: 11g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 115mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 0g

  • Conclusion:

    With its simple preparation and endless flavor possibilities, aioli is a condiment that deserves a permanent place in your kitchen arsenal. Whip up a batch for your next barbecue, elevate your sandwich game, or add a touch of gourmet flair to your favorite salads. Aioli is a flavor booster waiting to happen, and this recipe empowers you to create your own unique twist on this classic sauce.

    Frequently Asked Questions (FAQs)

    1. Can I substitute other oils for olive oil?

    While olive oil is the traditional choice for aioli, you can substitute other light-flavored oils like avocado oil or grapeseed oil. However, keep in mind that the flavor profile of your aioli might change slightly.

    2. My aioli isn’t thickening up. What am I doing wrong?

    There are two main reasons why your aioli might not be thickening:

    You may not be adding the olive oil slowly enough. The key to aioli is the emulsification process, which requires slowly incorporating the oil into the garlic mixture.

  • You might be using low-quality olive oil. Extra virgin olive oil works best for aioli, as it has a thicker consistency compared to lighter olive oils.

  • 3. How long can I store leftover aioli?

    Homemade aioli is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. The flavor and texture may degrade slightly over time.

    4. Can I make aioli ahead of time?

    Yes, you can! Prepare your aioli up to a day in advance and store it in the refrigerator. The flavors will actually have a chance to meld and mature slightly. However, the texture might become a bit thicker. Simply whisk the aioli before serving to bring it back to a smooth consistency.

    5. What if I don’t like raw garlic?