There’s something about a creamy aioli recipe that can make any dish feel like restaurant-quality. This French mayonnaise adds an incredible richness to dishes – and it’s surprisingly easy to prepare with just a few simple ingredients. Now it’s your turn to learn how to make aioli at home. It will be your new favorite condiment recipe for everything from steaks to burgers with fries.
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Homemade dressings and dipping sauces are one of our favorite ways to add different flavors to our recipes. With a few basic ingredients, you can whip up a creamy aioli that acts as a base for other recipes like a veal burger with sage aioli or a Philly cheesesteak burger with roasted garlic aioli. All you have to do is add some fresh herbs and spices to this fool-proof recipe, and you’ll never need another store-bought condiment again.
What Is Aioli?
Similar to bearnaise sauce, this aioli recipe uses raw eggs, mustard, vinegar, salt, a neutral oil, and fresh lemon juice. The main difference between this homemade mayonnaise recipe and a traditional aioli recipe is that traditional aioli uses garlic paste, whereas this one is more similar to mayo. However, we suggest adding that garlic in if you have it or playing with flavors, like our favorite aioli recipes below.
Homemade Aioli Ingredients
Try this easy Aioli recipe. It’s the perfect base recipe for making different variations of your favorite dipping sauce. Just like our compound butter recipes, a simple homemade mayo can take any meal and make it restaurant-quality.
- Raw egg yolk – this is the base for our aioli.
- Lemon juice
- Mustard – use any kind of mustard you like. Yellow mustard or Dijon mustard are good options.
- White vinegar
- Kosher salt
- Avocado oil – any other more neutral oil will work, too, like canola oil, vegetable oil, or grapeseed oil.
How to Make Aioli from Scratch
First, add the egg yolk, lemon juice, mustard, and vinegar to a food processor.
Season with a pinch of salt and pulse to mix two to three times.
Next, set the food processor to spin and slowly pour in the oil from the top in a very thin stream. We don’t want the mixture to break. The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
Then, spoon your aioli sauce into a resealable jar and chill until ready to use. If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Girl Carnivore Expert Recipe Tips
- Make sure your ingredients are at room temperature so they blend together more easily. This will also help create a creamy texture.
- If you don’t have a food processor, use an immersion blender or electric mixer with the whisk attachment.
- For a tangier zing, use lime juice instead of lemon juice.
How to use Homemade Aioli
- Dip some garlic parmesan homemade French fries straight into your homemade aioli for a burst of garlicky goodness with each bite. They are also great on air fryer sweet potato fries, tater tots, or beef tallow fries.
- Try it slathered over grilled corn on the cob or paired with roasted Brussels sprouts.
- Drizzle this creamy aioli over your cheeseburger salad for a zesty spin.
- Take your steak frites, air fryer cauliflower, or even air fryer veggies up a notch with a creamy aioli dipping sauce.
- Forget plain old ketchup and use homemade aioli instead for these air fryer chicken tenders.
Try these Aioli Recipes:
- Roasted Garlic Aioli – great on burgers, steaks, and anything beefy.
- Lemon Aioli – fantastic with artichokes.
- Chipotle Aioli – great on sandwiches and tacos.
- Horseradish Aioli – excellent with roast beef.
- Herb Aioli – wonderful with seafood, chicken and veggies.
- Rosemary Truffle Aioli – pair with steaks and duck fat fries.
- Pesto Aioli – try this with seafood or chicken salad.
- Umami Garlic Aioli – slather this on shaved beef sandwiches or dip your fries in it.
- Sweet Maple Aioli – upgrade your pulled pork sandwich or even with grilled lamb chops.
- Cilantro Avocado Aioli – try this with grilled shrimp.
- Spicy BBQ Aioli – try this on burgers, gourmet hot dogs, brats, or even a drizzle on grilled BBQ pizza.
- Roasted Squash Aioli – we love this on our fall burger.
- Sriracha Aioli – anything you want to add a dash of heat too, like grilled lamb burgers.
- Turmeric Aioli – we love this paired with grilled fish.
- Sage Aioli – from veal to pork, this is a perfect way to elevate those proteins.
Leftovers & storage
Store aioli in an airtight container or glass jar for up to 1 week in the fridge.
If you have 5 minutes and a handful of ingredients, you can make your own aioli right at home. It’s the perfect condiment to take your recipes to the next level.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Homemade Aioli
Recommended Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
Instructions
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top
- The egg and oil will combine and turn offwhite, emulsifying into mayonnaise
- If it becomes too thick, use a ½ teaspoon cold water to thin it out.
- Spoon into a resealable jar and chill until ready to use.
Notes
- Make sure your ingredients are at room temperature so they blend together more easily. This will also help create a creamy texture.
- If you don’t have a food processor, use an immersion blender or electric mixer with the whisk attachment.
- For a tangier zing, use lime juice instead of lemon juice.
- Roasted Garlic Aioli – great on burgers, steaks, and anything beefy.
- Lemon Aioli – fantastic with artichokes.
- Chipotle Aioli – great on sandwiches and tacos.
- Horseradish Aioli – excellent with roast beef.
- Herb Aioli – wonderful with seafood, chicken and veggies.
- Rosemary Truffle Aioli – pair with steaks and duck fat fries.
- Pesto Aioli – try this with seafood or chicken salad.
- Umami Garlic Aioli – slather this on shaved beef sandwiches or dip your fries in it.
- Sweet Maple Aioli – upgrade your pulled pork sandwich or even with grilled lamb chops.
- Cilantro Avocado Aioli – try this with grilled shrimp.
- Spicy BBQ Aioli – try this on burgers, gourmet hot dogs, brats, or even a drizzle on grilled BBQ pizza.
- Roasted Squash Aioli – we love this on our fall burger.
- Sriracha Aioli – anything you want to add a dash of heat too, like grilled lamb burgers.
- Turmeric Aioli – we love this paired with grilled fish.
- Sage Aioli – from veal to pork, this is a perfect way to elevate those proteins.
Nutrition
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Recipe FAQs
Yes. Just make sure you buy pasteurized eggs for health reasons.
Basically, yes. Mayo is more plain whereas aioli contains more herbs and spices.
If your aioli breaks, also known as splitting, that essentially means that the oil and egg yolk have separated. To remedy this, add another separated room-temperature egg yolk and whisk it in.
