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    Garlic Aioli

    This Garlic Aioli is going to be your new favorite condiment. You’re going to slather it on sandwiches, burgers and wraps. And you’re going to dip absolutely everything in it.

    This totally addicting sauce is going to find a permanent place in your fridge. And all it takes is 4 ingredients and about 5 minutes, max.

    Give this garlic aioli recipe a try, and get ready for unlimited dipping…

    This Garlic Aioli recipe takes next to no effort, and is perfect for slathering on sandwiches, as well as dipping just about anything!

    Sauces are such a great way to add flavor to your food. Our Fry Sauce, Tzatziki and Louisiana Style Remoulade are some of our favorites.

    Now comes this easy garlic aioli. We just can’t get enough of it.

    Little confession, this is a shortcut version. Traditional aioli involves emulsifying olive oil with eggs. We’re using mayonnaise as the base, but the end results are just as delicious.

    What is Aioli

    Originating in the Mediterranean, Aioli is a cold dipping sauce. The name means simply “garlic and oil”. Traditionally, it is made in a mortar and pestle.

    There are different variations, depending on the region. In Spain, they insist that aioli includes no eggs, while other areas do include it.

    This Garlic Aioli recipe takes next to no effort, and is perfect for slathering on sandwiches, as well as dipping just about anything!

    The French often add mustard to their aioli. And some variations include lemon juice, while others don’t.

    Today we are taking a shortcut. Here is what you need…

    Ingredients

    • Garlic
    • Mayonnaise
    • Olive oil
    • Lemon juice

    How to Make Garlic Aioli

    Simply mince the garlic, juice the lemon, then mix everything together. It’s that easy!

    the ingredients in a small bowl

    How to Use Garlic Aioli

    This amazing garlic sauce is super versatile.

    Use it as a spread on sandwiches, burgers and wraps, or drizzle it on Tacos or veggies like Green Beans.

    Dip anything and everything in it. Think…

    This Garlic Aioli recipe takes next to no effort, and is perfect for slathering on sandwiches, as well as dipping just about anything!

    Variations

    Once you have the base recipe down, there are all sorts of ways to customize it. Make it spicy by adding in some sriracha, or any of your favorite hot sauces.

    Ramp up the flavor by adding some Pesto or Harissa.

    How about roasted garlic aioli? Cut the top off of an entire head of garlic, drizzle it with olive oil and wrap it with aluminum foil. Roast it in a preheated oven at 400°F for 45 minutes to an hour, till the garlic is buttery soft.

    Leftovers and Storage

    Refrigerate leftover garlic aioli in an airtight container, and use within 2-3 days.

    We do not recommend freezing it.

    This Garlic Aioli recipe takes next to no effort, and is perfect for slathering on sandwiches, as well as dipping just about anything!

    This garlic aioli has become one of our new favorite sauces, and if you’re a garlic fan, we’re sure it will become one of your favorites as well. Let us know how you like to use it!

    Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

    Garlic Aioli, on our Gypsy Plate… enjoy!

    bowl of garlic aioli on the Gypsy Plate

    Try these other delicious dips and sauces!
    Hollandaise Sauce
    Zaalouk (Eggplant Dip)
    Salsa Taquera
    Creole Mustard
    Chermoula
    Cilantro Mint Chutney
    Chili Oil

    featured image for garlic aioli post

    Garlic Aioli Recipe

    Yield: about 1 cup
    Prep Time: 5 minutes
    Total Time: 5 minutes

    This Garlic Aioli recipe takes next to no effort, and is perfect for slathering on sandwiches, as well as dipping just about anything!

    Ingredients

    • 1 cup mayonnaise
    • 3 garlic cloves, minced
    • 2 Tbsp lemon juice
    • 1 Tbsp extra virgin olive oil

    Instructions

    1. Mix all ingredients in a bowl.
    2. Store covered in the refrigerator for up to 2-3 days.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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