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.

A variety of aiolis in bowls on a table.

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. 

A bowl of butter on a gray surface.

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.

A bowl of lemon juice, eggs, and other ingredients on a gray background.

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. 

An image of a food processor with a cup of coffee.

Season with a pinch of salt and pulse to mix two to three times. 

A person pouring a liquid into a food processor.

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.

A person pouring oil into a food processor.

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. 

A food processor with yellow liquid in it.

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. 
A yellow batter in a mixing bowl.

How to use Homemade Aioli

A variety of sauces in bowls on a gray background.

Try these Aioli Recipes:

A bowl of yellow butter on a gray surface.

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

5 from 1 vote
Prep: 5 minutes
Total: 5 minutes
Servings: 16 servings
A yellow batter in a mixing bowl.
This easy aioli (mayonnaise) recipe makes a rich, creamy French sauce perfect for dipping and spreading. With just eggs, mustard, lemon and oil, you can prep homemade aioli in minutes. Then, you can use this base recipe with all of our other versions for endless ideas to level up your meal plan.

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. 
Try these Aioli Recipes for more flavor: 

Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 17IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.04mg
Course: condiment
Cuisine: French
Author: Kita Roberts

Bookmark this recipe now!

More condiment recipes to level up your cooking

Recipe FAQs

​Is it safe to eat raw eggs?

Yes. Just make sure you buy pasteurized eggs for health reasons. 

Is aioli just fancy mayo?

Basically, yes. Mayo is more plain whereas aioli contains more herbs and spices. 

​Why is my aioli breaking?

​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.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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