Garlic Aioli Recipe: Creamy Homemade Sauce for Every Bite
If you're craving a no-bake, creamy, and zesty garlic aioli recipe that doubles as a dip, spread, and sauce, you're in for a treat.
Ingredients
- 1 cup mayonnaise I love Hellmann’s or Sir Kensington’s for depth
- 3 cloves fresh garlic minced (substitute 1 ½ tsp garlic powder for milder taste)
- 1 tbsp fresh lemon juice about half a lemon (bottled lemon juice works in a pinch)
- 1 tsp Dijon mustard optional, adds creaminess and tang
- 1 tbsp extra virgin olive oil for silky texture
- 1/4 tsp fine sea salt adjust to taste
- 1/8 tsp freshly ground black pepper
- 1-2 tbsp cold water to lighten consistency as needed
Instructions
- Crush or finely mince each clove—using a garlic press or microplane ensures smooth, even flavor.
- In a medium bowl, stir together the mayonnaise, lemon juice, and Dijon mustard until silky.
- Add the minced garlic and olive oil; whisk vigorously until the sauce looks uniform and glossy.
- Sprinkle in salt and pepper, then taste—you’ll notice the garlic pop right away. Adjust salt or lemon if it needs a lift.
- Stir in 1 tbsp cold water; keep whisking until you reach your ideal thickness (dip-worthy or spreadable).
- Cover and refrigerate for 20–30 minutes—it helps the flavors meld and sharpness mellow.
- Spoon into a bowl for dipping or spread on bread, sliders, or grilled fish. Pro tip: let it come to room temperature for 5 minutes before serving for peak creaminess.
Notes
Fresh vs. Powdered Garlic: Fresh brings bold bite; powder mellows out over chilling. Don’t overmix: Whisk just until combined to keep it light and airy. Texture Tweak: If too thick after chilling, stir in cold water, one teaspoon at a time. Acid Balance: Lemon juice brightens, but too much can curdle—add gradually. Tool Tip: A small immersion blender works beautifully for ultra-smooth aioli.
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