Classic Aioli Sauce Recipe

Name: Classic Aioli Sauce Recipe
Prep time: 10 min
Total time: 10 min
Yield: 1 cup
Ingredients: 4 cloves garlic, minced; 1 egg yolk; 1 cup extra virgin olive oil; 1 tablespoon lemon juice; Salt to taste

Highlighted under: Global Flavors

When it comes to brightening up a dish, I can't resist the allure of a beautiful aioli. This Classic Aioli Sauce is a staple in my kitchen, bringing together the bold flavors of garlic and olive oil to create a creamy, irresistible condiment. Be it drizzling over grilled veggies or accompanying a charcuterie board, the depth of this sauce just elevates everything. Plus, it's surprisingly easy to whip up with just a few ingredients that I always have on hand. Let's dive into making this sauce at home!

Created by

Bethany Clarke

Last updated on 2026-01-20T03:28:08.650Z

I remember the first time I tried aioli; it was like discovering a hidden gem in the culinary world. Enveloping a simple piece of bread with that garlicky goodness felt so luxurious, yet it was so simple! I learned that letting the garlic marinate in the olive oil before blending adds a depth of flavor that you just can't achieve if you rush it. The balance is key, and this method has given me a sauce that's rich and unctuous without being overwhelming.

During my experiments, I found that using a good quality extra virgin olive oil makes all the difference. It elevates the freshness and results in a vibrant sauce. It's also versatile; whether I'm tossing it with roasted potatoes or spreading it on a sandwich, I can count on this aioli to deliver that punchy flavor. I often make a double batch because my family can’t seem to get enough!

        Why You'll Love This Recipe
        Garlicky goodness that enhances any dish
Creamy texture that's simple to achieve
Perfectly adaptable for different flavor variations

      

The Importance of Fresh Ingredients

Using fresh garlic is essential for making aioli that bursts with flavor. While pre-minced garlic is convenient, it lacks the potency and vibrant taste that freshly minced cloves provide. Aim for large, firm cloves, as these generally have a more robust flavor. A good rule of thumb is to use medium cloves for a mellow taste and larger ones for a more pungent kick. When choosing olive oil, opt for high-quality extra virgin varieties; they will contribute significantly to the aioli's depth and richness.

Lemon juice serves a dual purpose in this recipe. Not only does it add brightness and acidity, but it also helps stabilize the emulsion. Freshly squeezed lemon juice is always a better choice compared to bottled varieties. The acidity customarily balances the creaminess of the olive oil, which helps round out the flavors. If you're short on lemon, a splash of vinegar can serve as a substitute, but take care to adjust the quantity to avoid overpowering the aioli.

Mastering the Emulsion Technique

The key to a successful aioli is in the emulsification process. Start by whisking the egg yolk and lemon juice vigorously before introducing the olive oil. This creates a stable base that will help the sauce thicken. Be patient—begin by adding the oil drop by drop and gradually increase the amount as the mixture starts to thicken. The moment the aioli begins to look glossy and holds its shape, you're well on your way!

If your aioli doesn’t emulsify and remains liquid, don't panic! You can rescue it by starting over with a new egg yolk in a clean bowl and whisking in the broken aioli slowly, just like you'd add in the olive oil at the beginning. This technique ensures you get that luscious texture you desire. Always keep your mixing bowl and utensils clean and dry, as any water or grease can disrupt the emulsification process.

Ingredients

Gather your ingredients for the Classic Aioli Sauce:

Ingredients

4 cloves garlic, minced
1 egg yolk
1 cup extra virgin olive oil
1 tablespoon lemon juice
Salt to taste

Once you have everything ready, it’s time to prepare your aioli!

Instructions

Follow these easy steps to create your aioli:

Prepare the Garlic

In a bowl, combine the minced garlic with a pinch of salt. Use the back of a fork to mash the garlic into a paste. This enhances the flavor and makes it easier to mix.

Combine Ingredients

Add the egg yolk and lemon juice to the garlic paste. Whisk until combined.

Incorporate Olive Oil

Slowly drizzle in the olive oil while whisking continuously. Start with just a few drops, then gradually increase the flow as the sauce begins to emulsify.

Season

Once the aioli thickens, taste and adjust seasoning with salt or additional lemon juice to your preference.

Your aioli is now ready to be served or stored!

Pro Tips

For a flavored aioli, try adding ingredients like fresh herbs, smoked paprika, or even a dash of hot sauce to spice things up.

Storage and Make-Ahead Tips

Homemade aioli can be stored in the refrigerator for up to a week in an airtight container. Just keep in mind that the garlic flavor will intensify over time, so if you're sensitive to strong garlic notes, consuming it sooner rather than later might be more enjoyable. When storing, press a piece of plastic wrap directly onto the surface of the aioli to minimize oxidation and preserve its vibrant color.

If you’re considering making aioli in advance for a gathering, I recommend preparing it no more than a day ahead. This will ensure that you still experience that fresh taste and creamy consistency. If you do need to prepare it earlier, consider adding a touch more lemon juice just before serving to reinvigorate the flavor.

Serving Suggestions and Variations

Aioli is incredibly versatile and can enhance a variety of dishes. I love serving it as a dip for roasted vegetables, spreading it on sandwiches, or drizzling over grilled seafood. Additionally, you can easily customize the flavor of your aioli. Consider adding fresh herbs like basil or dill for a more refreshing twist, or even a hint of smoked paprika if you prefer something with a bit of warmth.

For a spicy kick, incorporate a dash of cayenne pepper or some finely chopped chili. You could also experiment with infused oils, such as garlic or chili oil, to add another layer of complexity. Whatever your choice, making aioli a little different each time can keep it exciting and fresh.

Questions About Recipes

→ Can I make aioli ahead of time?

Yes, aioli can be made ahead of time. Store in an airtight container in the fridge for up to one week.

→ What can I use aioli with?

Aioli is great as a dip for veggies, a spread for sandwiches, or as a drizzle over grilled meats and seafood.

→ Is aioli healthy?

While aioli is high in calories due to the olive oil, it contains healthy fats and can be part of a balanced diet when consumed in moderation.

→ Can I make aioli without raw egg?

Yes! You can use pasteurized eggs or substitute with Dijon mustard for a similar consistency and flavor.