Homemade Aioli: The Bold, Garlicky Spread You Need in Your Kitchen

A Game-Changing Condiment You Need in Your Life

Aioli is more than just fancy mayo—it’s a rich, garlicky spread rooted in Mediterranean cuisine and celebrated across the globe for its bold flavor and creamy texture. Whether you’re dipping crispy fries, spreading it on a burger, or elevating your roasted vegetables, homemade aioli adds that chef’s kiss to any dish.

Traditionally made with just garlic and olive oil, this version brings a bit of French flair with Dijon mustard and egg yolk for an extra silky finish. It’s a must-have recipe in your culinary toolkit, especially if you’re about that scratch-made flavor life. Plus, it’s one of those simple but powerful recipes that’ll have people asking, “You made this from scratch?”

Ingredients

• 3 garlic cloves, finely minced
• 1 egg yolk
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt (adjust to taste)
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil (slowly added)

1. Prepare Your Garlic & Egg Yolk

1. Mince the garlic as finely as possible to release its bold, aromatic flavor into the aioli.

2. Separate the egg yolk from the whites using a simple trick: let the egg whites fall between your fingers while carefully keeping the yolk intact.
3. Pro Tip: Save the egg whites for another recipe to avoid waste.

2. Combine Your Base Ingredients

1. In a mixing bowl (or the cup that comes with your immersion blender), add:
   • Minced garlic
   • Egg yolk
   • Dijon mustard
   • Lemon juice
   • Kosher salt
2. Stir everything together to allow the flavors to start melding.

3. Begin Blending

1. Using an immersion blender, a whisk, or a regular blender, mix the ingredients until they are well combined.

2. This step ensures the garlic is evenly distributed and the egg yolk is ready to emulsify the oil.

4. Slowly Add Olive Oil

1. This step is crucial for achieving the perfect texture!
2. Start adding the olive oil VERY slowly, just a few drops at a time, while continuously blending.

3. This allows the oil to properly emulsify with the egg yolk, creating that signature thick and creamy consistency.
4. Keep blending and adding oil gradually until the aioli is fully emulsified and smooth.

5. Taste & Adjust

1. Once your aioli reaches a creamy texture, give it a taste test.
2. Adjust seasoning if needed:
   • Add more lemon juice for brightness.
   • Add an extra pinch of salt for balance.

6. Serve & Enjoy!

1. Your homemade aioli is now ready to elevate any dish!

2. Try it with:
   • Burgers – Spread a generous layer for instant gourmet flavor.
   • Roasted Veggies – Drizzle over potatoes, carrots, or Brussels sprouts.
   • Fries & Dips – The ultimate game-changer for crispy fries.

Pro Tips for the Best Aioli

• Storage: Aioli can be stored in an airtight container in the refrigerator for up to 3 days.
• Use Fresh Garlic: The key to a flavor-packed aioli is fresh, pungent garlic. If you prefer a milder garlic taste, roast the cloves before mincing.
• Go Slow with the Oil: Rushing the emulsification process can lead to a broken aioli. Patience is key!
• Experiment with Flavors: Try adding smoked paprika, fresh herbs, or even a hint of truffle oil for a unique twist.

About the Creator

This recipe is brought to you by CookUpKi, a passionate home cook who loves creating simple yet flavorful sauces that elevate everyday meals. Follow them on Instagram at @cookupki
for more delicious recipes and kitchen inspiration.

CookUpKi | @cookupki