Homemade Aioli Sauce

This homemade aioli sauce is a rich, creamy emulsion made from scratch with egg yolks, olive oil, and fresh lemon juice. Unlike mayonnaise-based shortcuts, this homemade aioli delivers bold flavor and silky texture using a classic technique.

What is Homemade Aioli?

An authentic aioli recipe is an emulsification of only olive oil, salt, garlic and perhaps a spritz of lemon juice or Dijon mustard and water to balance the texture. It is intense and very tasty. A little goes a long way.

So why are so many “aiolis” a mayo base? They are the cheater version and while not exactly the same, still delicious and flavorful in their own right. And in fact, some very notable outlets are now even defining it (Oxford) as “mayonnaise seasoned with garlic.”

Aioli sauce is considered to be Mediterranean, but versions are commonly seen in French cuisine. It has also become more widely popular in the United States. Most are labeled “garlic aioli recipe” but in fact, nearly all contain garlic cloves.

Aioli vs Mayo

Are aioli and mayo the same? Long story short: no. Mayo contains eggs, while authentic aioli historically does not, more and more are being made with egg yolks and oil to provide better structure.

This is essentially mayonnaise. However, in the US the majority are in fact a mayo base. Egg yolks give a similar rich flavor and creamy texture. In fact, they are more similar to a remoulade sauce or tartar sauce.

What You’ll Need

Simple pantry ingredients come together to make this easy homemade aioli sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Egg yolks – Separate the whole egg into yolks and whites. You can use the whites to make meringue or even scrambled egg whites. The yolks are the only part we need for this traditional aioli.
• Lemon – We will be using fresh lemon juice and lemon zest for this recipe. I always prefer to use fresh rather than the bottled variety. I promise it makes a difference!
• Extra-virgin olive oil – This is the best oil to use, but you can use other types of oil. Just make sure it is a more neutral oil like avocado oil so that the flavor doesn’t overpower the aioli.
• Salt and pepper – I like to use fine sea salt and freshly ground black pepper. You can add these to taste or totally omit them altogether if you’d like.

How to Make Homemade Aioli Sauce (Step-by-Step)

Making this homemade sauce is as easy as 1, 2, 3!

1. Blend egg yolks and lemon juice. In a small food processor or cup using an immersion blend, whisk together the egg yolks and lemon juice. Pulse, scraping down the sides, until it becomes a pale yellow paste.
2. Slowly pour oil. While whisking or while the immersion blender is on, very slowly pour the extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
3. Add sea salt. When fully combined, add the fine sea salt, either giving a few more quick pulses or folding in by hand.

What is Emulsification?

Emulsification basically means we are combining two ingredients that generally can not be blended together. This is done by high agitation and a slow addition of oil so the droplets are suspended in the egg mixture. An immersion blender (stick blender) or small food processor work best for this task.

In terms of this homemade aioli sauce, there are a few technique tips that will set you up for success.

• Use room temperature egg yolks.
• Add olive oil in a thin stream, slowly.
• Use an immersion blender for added stability.

Perfect Pairings

The ways to use this homemade aioli sauce are endless! My personal favorite is it to use it as a sandwich spread on something like steak sandwiches or burgers. You can also use it as a dipping sauce for french fries, crab cakes or onion rings.

Aioli is also a great flavor enhancer for other recipes. You can use the flavorful sauce for any recipe that calls for mayo like potato salad or even egg salad, to infuse more flavor.

Favorite Aioli Recipes

If you know me, you know how much I love a good homemade sauce, these aioli recipes are some of my favorite condiments.

Aioli

Sun Dried Tomato Aioli

No ratings yet

Aioli

Pesto Aioli

4.63 from 8 votes

Sauces

Herb Lemon Aioli

4.58 from 33 votes

Homemade Aioli Sauce Recipe

4.39 from 13 votes

Learn how to make homemade aioli sauce from scratch with egg yolks, olive oil, and lemon juice. A creamy, classic aioli ready in minutes.

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Cook ModePrevent your screen from going dark

Servings: 0.75 cup

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Equipment

• Immersion Blender (Stick Blender)
• Mini Food Processor
• Garlic press
• Ninja Blender System
• Whisk

Ingredients

• 2 large egg yolks
• 2 teaspoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/8 teaspoon coarse Kosher salt

Instructions

• In a small food processor or cup using an immersion blend, whisk together the 2 large egg yolks 2 teaspoons fresh lemon juice Pulse, scraping down the sides, until it becomes a pale yellow paste.
• While whisking or while the immersion blender is on, very slowly pour the 1/2 cup extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does seperate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
• When fully combine, add the 1/8 teaspoon coarse Kosher salt , either giving a few more quick pulses or folding in by hand.
• If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

Storage: Store it in an airtight container in the refrigerator for up to a week. It will likely last longer, but every time you take it out to use it or place a knife or something to spread in, it runs the risk of contamination. Do not leave out at room temperature for more than 2 hours.

Freezing: Unfortunately, I do not recommend freezing this aioli. Freezing will cause the emulsification to break down and the sauce to separate. 

Nutrition

Calories: 1447 kcal, Carbohydrates: 6 g, Protein: 8 g, Fat: 157 g, Saturated Fat: 24 g, Polyunsaturated Fat: 17 g, Monounsaturated Fat: 111 g, Cholesterol: 521 mg, Sodium: 491 mg, Potassium: 109 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 698 IU, Vitamin C: 8 mg, Calcium: 83 mg, Iron: 2 mg

Author: Jessica Formicola

Calories: 1447

Course: Condiment, Sauce

Cuisine: French

Keyword: aioli, aioli recipe, aioli sauce

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