Garlic aioli is a delicious Mediterranean dip that can be served alongside bread, vegetables, meats, and seafood. It is creamy, garlicky, and packed with flavor!
Garlic aioli is the perfect dip for anyone who loves garlic! It is one of my favorites to whip up whenever I am craving a delicious dip for roasted potatoes, pizza rolls, or roasted vegetables.
All you need is a few simple ingredients, an immersion blender, and 5 minutes to prepare the most delicious aioli!
To make tasty garlic aioli, you’ll need the following ingredients:
- Garlic: You’ll only need a small amount of garlic as blending makes it taste very intense. Of course, you can adjust the recipe and use more if desired.
- Vegetable oil: Any type of neutral vegetable oil will work for this recipe. Be sure to not use oils that have a strong flavor such as olive oil.
- Egg: Eggs are great for making sure that the aioli emulsifies. If you don’t want to use raw eggs, I will provide egg-free options in the section „Modifications“ of this post.
- Mustard: Mustard is great for adding extra flavor. It’s not necessarily needed but I highly recommend using a small amount!
- Lemon juice: Lemon juice balances and brightens the flavor of the garlic aioli. So be sure to use it!
- Salt & pepper: Salt and pepper are simple ingredients that are used to season the garlic aioli.
How to make garlic aioli
Preparing garlic aioli is super simple and only takes a few minutes. Here are the steps you need to follow:
- Add all ingredients to a jar: First, add all ingredients (including the oil) to a tall and narrow jar. Then place the stick blender in the jar until it touches the bottom.
- Blend and move: Next, blend the ingredients until they start to emulsify. Then slowly move up the blender. Move it down again and repeat until all ingredients are blended.
- Refrigerate: Refrigerate the garlic aioli in an airtight container until it has cooled. Serve and enjoy!
Tips & Notes
Here are a few useful tips that I’d recommend checking out before trying this garlic aioli recipe.
- The ingredients should all be at room temperature. Otherwise, the aioli won’t emulsify as nicely and it may split. If some of your ingredients come out of the refrigerator, let them warm up before using them.
- Don’t use olive oil to make the aioli. Some recipes call for olive oil but I’d recommend using vegetable oil. As much as I love olive oil, it tastes too strong when you use it to make the aioli. Plus, it will most likely make the aioli taste bitter. Instead, use neutrally flavored vegetable oil.
- Refrigerate the aioli before serving it. Aioli tastes best when it is slightly cool and not warm. So I’d recommend letting it rest in the refrigerator before serving.
The following modifications are great for anyone who has certain dietary restrictions or preferences. The recipe works just as great when using one of the following options.
- No eggs: If you don’t feel comfortable using raw eggs, you can use milk at room temperature as a substitute. You’ll need ⅓ cup of milk instead of one egg. You can then follow the recipe as described in the recipe box below.
- Vegan: If you want to make vegan aioli, you can use ⅓ cup of soy milk instead of the egg. It makes for a delicious and creamy dip!
- Mayo: Using mayo is a super quick shortcut if you don’t want to use a blender or don’t have one. Just whisk together ¾ cup of mayo, 2-3 garlic cloves, ½ teaspoon of mustard, salt, pepper, and ½ teaspoon of lemon juice. These ratios work great but feel free to make any adjustments to taste.
How to serve garlic aioli
Aioli can be served as an appetizer with some bread, as part of a meal that consists of multiple appetizers, or as a sauce for your main dish. Here are a few other appetizers and dishes that go really well with it:
- Bread: Ciabatta or baguette tastes really great when enjoyed with some homemade aioli! It’s a great way to start a meal or to snack on something delicious.
- Pizza rolls: Another favorite is dipping homemade pizza rolls into aioli. It’s one of the comfort foods that never fails to make me happy!
- Vegetables: A great way to enjoy aioli is to air fry or roast vegetables. Zucchini, cauliflower, asparagus, eggplant, and so many other vegetables taste great with aioli. You can also bread the vegetables and then (air) fry them with some oil.
- Potato wedges: Another classic combination is potato wedges and aioli. It tastes seriously delicious!
- Seafood: Preparing shrimp or breaded fish is another great way to enjoy your homemade aioli. I personally love to make my favorite air fryer shrimp and serve them with aioli.
- Beef: If you like beef, consider making some aioli the next time you prepare steaks at home! It’s such a great addition and goes super well with the meat.
- Fried chicken: Another favorite is breaded fried chicken. It just goes super well with this garlic dip!
- Sandwiches: If you love to make sandwiches at home, consider using aioli the next time you prepare one. It really adds to the taste of sandwiches.
- Burgers: And if you love to make burgers, use aioli as a sauce (and as a dip for your fries of course!). It tastes really good!
Frequently Asked Questions
Garlic aioli is similar to mayonnaise but has a garlicky and more intense flavor. It’s a delicious dip if you like garlic and mayo-based sauces!
You can store garlic aioli for 3-5 days in your refrigerator in an airtight container. Just keep in mind that the garlic flavor will become quite strong as time passes, so I’d recommend enjoying the aioli as soon as possible after preparing it.
Yes! Please check out the section „Modifications“ in the post for more detailed information.
More delicious and simple dips and sauces
If you are looking for more dips that you can enjoy with your favorite snack foods or appetizers, I recommend trying one of the following recipes.
- 1 Immersion blender
- 1 egg
- 1 -2 garlic cloves roughly chopped
- 1 ½ teaspoon lemon juice
- ½ - 1 teaspoon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¾ cup vegetable oil
- Add all ingredients to a tall and narrow jar.1 egg, 1 -2 garlic cloves, 1 ½ teaspoon lemon juice, ½ - 1 teaspoon mustard, ¼ teaspoon salt, ⅛ teaspoon black pepper, ¾ cup vegetable oil
- Place the immersion blender in the jar so it touches the bottom. Blend and slowly move the blender up once the ingredients have started to emulsify. Then push the blender down and repeat a few times until all ingredients are blended.
- Refrigerate the aioli in an airtight container and serve once it has cooled.
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