Homemade Aioli Sauce

One of my favorite condiments is homemade aioli, also known as allioli, aïoli or sometimes garlic mayo. As a dipping sauce, topping, sandwich slather or drizzle, it is verstile and also takes on a wide range of flavors from savory to sweet.

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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.

Does Aioli Have Raw Eggs?

Authentic aioli does not, but many cheater or American recipes do use uncooked eggs (like this one). Most eggs these days are pasteurized and safe. And if you are using a jarred mayo, then they have been pasteurized and are safe. How else does raw egg stay shelf stable without refrigeration?


  • 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!
  • Dijon mustard – This is an excellent flavor complement to the other flavors we have going on. It’s zingy and adds a little bit of tang to this easy aioli recipe.
  • 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.
  • Garlic – Fresh garlic is important here. The minced garlic in the jars can lose flavor. I like to grate raw garlic myself for the best flavor. This technically isn’t a garlic aioli recipe, but the amount of garlic added is really up to you.
  • 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.
  • Chives – These are totally optional, but I like to add a few for texture and flavor.

How to Make Homemade Aioli

Making an emulsified sauce is very simple, and quick, but a tad of knowledge about emflusication is key. This means we are combining two ingredients that generally can not be blended together. This 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.

After you’ve combined, then you can add in other flavors, like garlic, or use it as-is. Since the traditional recipes use garlic, this is almost always added regardless of other flavors. I use a micro grater to grate mine into a pulp. Others like to use roast garlic or even the garlic paste you can buy at the store in a tube. You want garlic flavor without larger bits floating around.

While I prefer to use a first press extra virgin olive oil, you can really use any neutral oil such as canola oil, vegetable oil or even grapeseed oil. If you want to gives yours extra flavor, try an infused variety like truffle oil. From there, customize however you want with fresh herbs like chives or parsley, or just spices like black pepper and salt.

How to Use Homemade Aioli

Not only does it make a great dipping sauce for French fries and veggies or crab cakes, but it also tastes great slathered on a sandwich or used as a marinade. It also makes a great homemade dressing.

Yes, mayo is a great flavor inducer and baster, as are eggs. You can use the flavorful sauce for any recipe that calls for mayo like potato salad or even egg salad, to infuse more flavor.

Storage & Shelf Life

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 them out at room temperature for longer than 2 hours. Aioli doesn’t freeze well.

Favorite Aioli Recipes

overhead bowl of garlic aioli with lemons and crostini

Quick Garlic Aioli

Quick Garlic Aioli is one of the easiest ways to punch up any dish or meal. Make this simple sauce in less than 5 minutes!
See The Recipe!
Truffle Aioli Sauce, made with black truffle pate, is a delicious, easy-to-make condiment you'll want to add to everything. As addicting as it is delicious! #blacktruffle #whatisatruffle #aiolisauce www.savoryexperiments.com

Truffle Aioli Sauce

Truffle Aioli Sauce, made with black truffle pate, is a delicious, easy-to-make condiment you’ll want to add to everything. As addicting as it is delicious! 
See The Recipe!
close of up of aioli dipping sauce surrounded by fried green tomatoes

Herb Lemon Aioli

 Herb Lemon Aioli is a delicious condiment perfect for sandwiches, as a dipping sauce and even as a marinade! 
See The Recipe!
two french fries in bowl of chipotle mayo

Chipotle Aioli Recipe

Creamy Chipotle Aioli is a quick and zesty sauce perfect for dipping or spreading on sandwiches.
See The Recipe!
cranberry mayo in a small glass bowl for serving

Cranberry Mayo Recipe

If you like mayonnaise, you will LOVE my Cranberry Mayo. Slightly sweet and just a touch tart, it adds a new dimension to any sandwich.
See The Recipe!
Bell pepper aioli in a glass jar with a white napkin

Sweet Bell Pepper Aioli

Want a quick and easy condiment that’s equally good for dipping, drizzling and spreading? This ambrosia-like sweet bell pepper aioli is it!
See The Recipe!

Yum Yum Sauce

While technically an aioli, Yum Yum Sauce is a mayo base used in many Japanese hibachi steakhouses. It is sometimes called pink sauce or shrimp sauce!
See The Recipe!
angled shot of pesto aioli sauce in white bowl

Pesto Aioli (Pesto Mayo)

Pesto aioli is the perfect condiment for so many different foods. With fresh flavors of basil and garlic, slather it on sandwiches, paninis or just use it to dip French fries.
See The Recipe!
horseradish aioli dipping sauce on a plate

Horseradish Aioli Sauce

The zesty kick of flavor in this creamy aioli is perfect for burgers, deli sandwiches or paninis. Also great for dipping fries, onion rings and more!
See The Recipe!
mustard aioli sauce with tater tots

Mustard Aioli Sauce

This zesty Mustard Aioli comes together in less than 5 minutes and is the perfect dipping sauce and sandwich topper for any meal or BBQ.
See The Recipe!
angled shot of sriracha aioli in bowl surrounded by veggies and chips

Sriracha Aioli Recipe (Spicy Aioli)

With only 4 ingredients and a few minutes, you can have a spicy sauce that is amazing! Sriracha Aioli is great on sandwiches or as a dipping sauce!
See The Recipe!
sesame crusted tuna with wasabi aioli

Wasabi Aioli Sauce

With only 3 simple ingredients, you can make this EASY Wasabi Aioli! Great as a dipping sauce, a sandwich spread or even alongside sushi!
See The Recipe!
angled shot of bowl of aioli

Homemade Aioli Recipe

4.39 from 13 votes
A base recipe for a classic aioli sauce.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 0.75 cup



  • In a small food processor or cup using an immersion blend, whisk together yolks, lemon juice and zest, and mustard. 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 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 garlic and salt, either giving a few more quick pulses or folding in by hand. If you plan to add chives or black pepper, fold them in as well.
  • Cover and refrigerate for 1 hour to let flavors marry.
  • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.



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
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Collage of aioli recipes
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.39 from 13 votes (9 ratings without comment)

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Questions and Reviews

  1. 5 stars
    I’m going to take the idea of an aioli and instead of mayo, make a sour cream/gochuchang mix to use with my Korean chicken/beef tacos. I have a neighbour downstairs who is MAD for spicy food and he’ll be my taste tester. I figure I’ll use yogurt and whatever spice (maybe something sweet) for a dessert dipper. I WILL NOT forget to make a traditional aioli with TONS of garlic which, combined with sweet onions (vidalia), is my weakness. Thanks for the recipe!! 🤓

  2. I’ve died and gone to aioli heaven! A couple of those recipes had me craving sweet potato fries, which I can’t say no to if there’s a delicious aoili sauce to dip them into. 🙂

  3. We are so obsessed with sauces! In fact, the lemon-dill sauce will be perfect for our dinner tonight!