Garlic Aioli Recipe
Whisk together fresh garlic bloomed in lemon juice and Dijon with creamy mayonnaise for a bold, velvety dip ready to elevate fries, sandwiches, and seafood.
Equipment
- Small mixing bowl
- Whisk
- Microplane grater or garlic press
Ingredients
- 5 cloves garlic minced or grated
- 1 Tbsp lemon juice fresh squeezed, more after tasting
- ½ tsp Dijon mustard
- ¾ cup mayonnaise
- kosher or sea salt plus more to taste
Instructions
- Place the lemon juice and Dijon mustard in a small bowl, then mix in the minced or grated garlic and leave it for 15 minutes. The garlic will smell less sharp and more citrusy as it rests in the lemon mixture.
- Whisk in the mayonnaise until fully smooth, then season with ½ tsp salt or more to taste and adjust with additional lemon juice if desired, up to 1 tablespoon. The finished aioli should form creamy ribbons from the whisk and taste rich, bright, and garlicky.
Notes
Flavor tip: Chilling the finished sauce for about 30 minutes gives the flavors time to meld together. Taste and adjust with a tiny pinch of salt or a splash of lemon juice before serving.
Storage: Transfer leftover aioli to a clean, airtight container and store in the refrigerator. Stir before serving to restore its smooth consistency.
Troubleshooting: If the sauce tastes too sharp or spicy, whisk in an extra spoonful of mayonnaise to soften the garlic heat.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.